Chil Cumin Spiced Baked Sweet Potato 'Fries'

1. Fill a large saucepan about 2/3 full with water and set on high heat to bring to a boil.
2. Peel sweet potatoes and slice into thin strips or wedges, depending on whether you want thick or thin 'fries'. I did medium-skinny fries, about 1/2" to 1/4" by 3 to 4". When all the fries are sliced, dump 'em into the boiling water; turn off heat, set the pot off the burner and let stand 8 to 10 minutes.
3. Preheat oven to 400 degrees. Combine chili powder, nutritional yeast, salt paprika, parsley, cumin, and garlic salt in a bowl and mix well. Drain sweet potatoes in a colander and pat dry a bit with paper towels and place in a large bowl. Drizzle sweet potatoes with oil and stir. Add the spice blend and toss until spices seem well distributed. Spread sweet potatoes in a single layer on an oiled or parchment-papered 17" by 11" cookie sheet or roasting pan.
4. Roast 5 to 10 minutes, stirring at five minutes and checking frequently until done. My skinny fries took 7 to 8 minutes. Taste and adjust spices as desired.
Serve alongside sandwiches or wraps, like you would traditional fries. My hubby likes them with ketchup. I don't think they need it, though, myself... yum!
Source of recipe: Hubby bought huge amounts of sweet potatoes from a roadside farmer, before Thanksgiving...all the traditional things I make with 'em still left half a bag of sweet potatoes! So I played around a little, and liked how this experiment came out...