Sweet potatoes acquire a chewy, spunky texture when "fried" in the oven. This is even more pronounced if you leave them in at a low temperature to dry out and crispen up after the initial baking. The finished texture has much to do with the size and shape of the pieces. Thinner batons will yield a chewier, crisper result.

For the Sweet Potatoes

• 2 pounds sweet potatoes
• 3 tablespoons safflower oil or extra-virgin olive oil
• Salt
• Balsamic glaze

1. Preheat oven to 375° F.
2. Line two baking sheets with foil.
3. Coat with 1 1/2 tablespoons of extra virgin olive oil
4. Peel two pounds of sweet potatoes and cut into sticks, about 1/4 inch wide and 1 1/2 inches long
5. Arrange sticks into single layers on trays and place in the oven.
6. Bake for 5–10 minutes on each side, or until tender.
7. Turn the oven down to 200° F and leave in for up to 20 additional minutes, depending on how crispy you want your "fries."

For the Balsamic Glaze

• 1 cup balsamic vinegar

1. Place 1 cup balsamic vinegar in a small, shallow saucepan and heat to a boil.
2. Then turn heat down and simmer uncovered.
3. Remove from heat once the vinegar is about two-thirds evaporated, between 15 and 30 minutes.
4. Drizzle the syrup on sweet potatoes with lime juice, salt, and pepper.