I tend to get a little obsessed with sweet potatoes this time of year. And by a little, I mean I eat a whole sweet potato almost every day. They are just so tasty! Added bonus: I can justify this obsession because sweet potatoes are good for you. Score.
I like the yellow/white/light/whatever-you-wanna-call-'em sweet potatoes. I'm convinced that there's no difference between an orange sweet potato and a yam (There isn't right? Someone help me out here!) and those things just don't quite do it for me. They're a little too sweet and mushier in texture. So I'm using a yellow one, but you can use whatever you want.
Anywho, peel a sweet potato and cut it into sticks. The thinner the sticks, the crispier the fry, so keep that in mind when chopping them. I wish I would have cut mine just a little thinner- I like a crispy fry. Throw 'em onto a cookie sheet and drizzle on some olive oil.
Sprinkle on some garlic salt, toss a little to coat, and make sure they're all single layer on the cookie sheet.
Pop 'em in an oven preheated to 425 degrees. Cook them for about 15 minutes, flip, then another 10.
While the fries are baking, make the chipotle sauce. It's very, very easy. Just mix together equal parts ketchup and chipotle mayo! I make chipotle mayo by processing 1/2 cup mayo, 2 chipotles in adobo, and 1 tablespoon adobo sauce.
When the fries are golden all the way around, they're done! Let them cool for a minute and top with a sprinkle of salt. See what I meant by easy? These are also really quite healthy- even the sauce isn't terrible. Enjoy them as a snack on their own or next to a burger!