Cut sweet potato into desired length and width - the thinner the fry, the shorter the cook time. Toss in a bowl with a drizzle of oil, a little salt, some garlic powder, and some cinnamon. Spread in a single layer on a foil-lined cookie sheet. Bake at 400' for approximately 30 minutes, or until desired crispness is achieved.

Last night, I mixed some Frank's Red Hot into some fat free sour cream to make a great low-cal dipping sauce. The sweet of the fry and the hot of the sauce were a great combination!