This starchy and sweet-tasting root vegetable is a good source of fiber, and also is filled with a good assortment of vitamins and minerals. It is also high in beta-carotene, which converts to vitamin A when eaten. Sweet potato fries don’t last long in our house. They are popular as an afternoon snack, and also as a meal accompaniment
- 2 lbs sweet potatoes, peeled if desired
- 2 Tbsp vegetable oil
- 2 tsp sea salt
- 1 tsp garlic powder
- 1tsp freshly cracked black pepper
- 1/4 tsp ground cayenne
- 1/2 cup freshly-grated Parmigiano Reggiano cheese
- 1/4 cup chopped fresh parsley — optional
Preheat the oven to 425 degrees F. Cut the potatoes into 1/4″ matchsticks, or to preferred thickness and length. Place potatoes in a bowl and tolls with oil, salt, garlic powder, pepper and cayenne until potatoes are evenly coated. Spread the potatoes in a single layer on a parchment-covered baking sheet.
Cook for 15-20 minutes, flipping the potatoes once or twice during cooking time. Keep in mind that cooking times will vary according to the thickness of your cut. Remove once the edges begin to brown and the fries begin to crisp. Immediately sprinkle with cheese and parsley and gently toss to combine.
Serve warm.
Serves 4-6
