Makes about 4 servings
2 pounds sweet potatoes (about 2 large or 3 medium) 1 TBSP. cornstarch
1/2 tsp. fine sea salt
2 TBSP. extra-virgin olive oil
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut the sweet potato into batons about ¼″ wide and ¼″thick. Sprinkle with cornstarch and toss to coat.
Drizzle starched batons with olive oil and toss to coat until cornstarch is no longer visible.
Arrange in a single layer without overcrowding. Evenly sprinkle with salt. Bake for 20 minutes and flip then bake for an additional 10-18 minutes or until fries are crispy.
Try adding seasonings to the cornstarch:
Freshly ground black pepper
Cayenne pepper (just a pinch)
Chilli powder and ground cumin