Anything that falls into the fry category is a plus in my book, and sweet potato fries are no exception. These sweet potato fries are baked, not fried and they’re also light on the olive oil. So not only do they fall under the crowd pleasing, fry category, but they also fall under the eating well category.
- 2-3 large yams
- 3 tbsp olive oil
- 3 tbsp parmesan cheese, grated
- 1 tsp parsley
- 1 clove garlic, minced (very finely)
- coarse sea salt
- Preheat oven to 450° F.
- Rinse and dry, and peel yams. Cut into strips about ¼ inch wide and 3 inches long.
- Arrange in a single layer on a large rimmed baking sheet and toss with olive oil and ¼ tsp salt.
- After the first 12 minutes, remove from the oven and stir the fries, cook until tender and browned on the edges, for another 10-15 minutes.
- If needed, switch the oven to broil and cook for an additional 3- 5 minutes until crispy. Be sure to keep a very close eye on the fries once you have turned on broil. They can burn very easily.
- In a small bowl, mix parmesan, parsley, and garlic.
- Place the sweet potato fries in a large bowl and sprinkle with the parmesan mixture. Season to taste with additional salt, and serve immediately.
** This recipe has been slightly adapted from Eat Well by Charity Ferreira found at Williams-Sonoma
When making this recipe there are just a few things to note. Don’t add too much oil, the less you use the better, and using less makes for crispier fries. You only need one clove of garlic, but be sure it is minced very finely. Keep a close eye on broil if you are using it at the end, and serve the fries right away while they are still warm.