Ingredients

• 2 pounds sweet potatoes
• 1 tablespoon cornstarch
• ½ teaspoon Himalayan Sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• Optional spices; nutritional yeast, garlic powder, smoked paprika, cayenne pepper

Directions

Preheat oven to 425 degrees. Line large baking sheet with Parchment paper.

Peel the sweet potatoes and cut them into fry-shaped pieces about ¼” wide and ¼” thick. Place the cut potatoes in a large bowl and toss them with the dry ingredients. Then drizzle the olive oil over the potatoes and toss again, until fries are lightly and evenly coated in oil. Make sure that no powdery spots remain (use your fingers to rub visible cornstarch into the fries if necessary).

Arrange the fries in a single layer and don’t overcrowd. That’s the secret for crispy fries!

Bake for 20 minutes, then flip them on the other side. Re-arrange the fries on the baking sheet again, and bake for an additional 10 to 18 minutes, or until the fries are crispy.
Serve fresh and hot.