Chef’s Tip: For evenly shaped fries, slice the sweet potatoes lengthwise into ¼-inch-thick slabs. Then slice each slab lengthwise into ¼-inch-thick sticks
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 lbs sweet potatoes (about 3 medium large spuds), peeled and cut into ¼ inch-thick fries. </li>
<li>2 tbsp canola or grape-seed oil </li>
<li>½ cup grated parmesan cheese </li>
<li>½ tsp salt </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 425°F.</li>
<li>In a large bowl, toss sweet potatoes with oil. Add cheese and salt and gently toss again.</li>
<li> Arrange fries in a single layer on 2 rimmed baking sheets (or use 1 sheet and cook in batches). Bake, rotating sheets and tossing sweet potatoes halfway through, until browned and crispy, 20 to 25 minutes.</li>
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