From my RV kitchen

I was pleasantly surprised when we pulled off the highway and discovered - purely by accident - a small grouping of interesting, history-rich towns about 100 miles north of the Florida border.

From the Andersonville National Historic Site encompassing the Civil War prison site, a national cemetery and the National POW Museum to Jimmy Carter's Plains with its small retail street hawking "Billy Beer" and peanut products to the quaint town of Americus, we found the need to stay several days rather than just the one we were expecting.

If you happen to be in Cordele in June you can take part in the Watermelon Days Festival which lasts nearly the whole month offering parades, an antique tractor and equipment display, and, as you'd imagine, a watermelon seed spitting contest! Are you game?? 

Ingredients

1-2 sweet potatoes (see note below)
2 T olive oil
1/2-1 t sea salt (to taste)
1 T fresh shopped rosemary

How-to

Preheat oven to 375 degrees.

Scrub sweet potatoes and cut up into uniform, thick, fry size-sized spears - leaving skins on if desired. Place in a ziploc bag. Add rosemary, salt and olive oil to bag. Seal bag and mix thoroughly to coat every single potato spear.

Turn out onto baking sheet (preferably with sides) and bake 20-35 minutes - without turning -  until soft inside and crisp on the outside.

Additional Tips

Both "sweet potatoes" (the light brown skinned, white fleshed ones) and "garnet yams" (the brown/red skinned, orange fleshed ones) are both actual sweet potatoes - just different varieties. The white are starchier. The orange are sweeter and smoother. Try them together...mmm!!

The perfect side dish to accompany sandwiches, grilled meats or as a tasty snack on their own, watch how to make sweet potato fries in this excellent RV Cooking Show episode. I'm interested in your take - send me an email and make sure to subscribe so you don't miss a single delicious show.