For some reason, these sweet potato fries turned out better than any I've made in a long time. Might have had to do with home grown sweet potatoes...or the more-liberal-than-usual use of EVOO and kosher salt? At any rate, I hereby dub them sweet potato strings instead of fries.
However, YJDKIY still can't perfect the cake consistency. They're either burning on the outside and mushy inside when pan fried quickly, or dry out and crumble when slow oven baked. I even tried corn meal instead of bread crumbs this time (plus a little egg white). Thoughts?
They were still nummy with avocado, jack and salsa!