So now that fall is here I love to embrace the produce and the smells that go with the season. As part of this I L-O-V-E good sweet potato fries... that have a texture like real french fries and are stiff enough to dip into some of the awesome sauces that they lend themselves to.

The problem is whenever I make them at home (and even most restaurants) end up with a soggy mess of orange goo strips! Has anyone figured out the solution (other than leaving them raw) to deliciously stiff sweet potato fries?