A horrible thing has happened.
Something right out of The Little Shop of Horrors. 
. . . 
. . . 
. . . 
Okay, so it’s not that dramatic. My sweet potato sprouted. Warm, humid weather does that to potatoes. It makes them yearn for the deep dark earth and starts them wanting to be fruitful and multiply.
Yes.
Or reach for the sky like some kind of magic beans. 
There’s only one way we can control this rampaging root. . . 
. . . It’s time to cut it down to size.
This unruly vegetable is going under the knife.
Chop chop.
It’s French Fry Time!
—
Sweet Potato Fries
Take one large sweet potato {Approx. 400 g.}.
Wash and cut out the eyes {and the tendrils}.
Chop into fries of small-to-medium thickness.
Place chopped sweet potato in cold water and refrigerate for at least 1 hour. {You can also soak them overnight.}
N.B. DO NOT SKIP THIS STEP. Soaking the fries in water results in CRISPY fries, rather than soggy fries.
Once the fries have soaked for at least 1 hour, take them out of the water and blot them dry with paper towel or an old tea towel.
Then throw 2 tablespoons potato starch (or corn starch) and 1/4 tsp chili powder {I like chipotle pepper} in a large ziploc bag.
Shake gently till blended.
Add sweet potatoes, zip closed, and shake vigorously to cover fries. 
Dump {yes, dump: invert that ziploc bag over the tray and let the fries fall where they may} starch-covered fries on a (parchment-lined) baking sheet and drizzle with 4 tsp oil {The kind is up to you. I use safflower oil, but olive oil or vegetable oil would also be fine.}
Turn the fries over to coat them evenly with the oil. {With your hands, of course–cooking gets you dirty, suck it up, princess.}
Spread ’em out so air can circulate freely about the fries.
{You’ll notice, of course, that I failed to follow my own directions. It’s not my fault–it’s the rebellious sweet potato!! Get away from each other, you naughty fries.}
Place fries in a preheated 400F oven. {Guess I should have told you that before. Oops.}
Bake for 20 minutes.
Flip. {Not with your fingers this time, unless you have asbestos fingers. And if you do, you shouldn’t be touching food–asbestos is dangerous, doncha know. Use a spatula.}
Bake for another 20 or so minutes–or until browned to your satisfaction. {It will depend on your oven.}
Sprinkle with sea salt. {Freshly ground is THE BEST!}
Serve piping hot with Chipotle Mayo (1/8 tsp chipotle chili pepper & 3 TB mayo: stir) OR Sriracha Mayo (1/2 tsp Sriracha Sauce and 3 TB mayo: stir).
Makes 2 servings. Each serving is 8 WWP+.
Recipe adapted from The Art of Doing Stuff.
Oh, by the way: if you would like to cut down on the calories a bit, you can substitute carrots for the sweet potato. The taste is very similar, though not quite the same. They are also very good. OH, do NOT skip the soaking step if you decide to use this alternative. It also makes a difference. You may want to soak them longer than 1 hour, however. Also you will want to use new carrots, not those which have been sitting in your fridge for almost a month {guilty}, since old carrots can be rather bitter.
Disclaimer: For those of you who are perhaps worried about me eating a sprouted potato, sweet potatoes are not in the same family as regular potatoes, despite the fact that they have the same name. Regular potatoes are from the Nightshade family, and green potatoes or potatoes that have green spots can be toxic because of the increased amount of solanine in them. See Potato-Toxicity. Sweet potatoes are from the Morning Glory family {Who knew?!} and are not toxic if sprouted, etc.
craving toast 