Ingredients
Scale
- 2 lbs Japanese sweet potatoes
- 2 tbsp avocado oil
- 1/4 tsp black pepper
- 3/4 tsp salt (plus flakey salt to serve if desired)
- 1 tbsp chopped parsley to serve.
Instructions
- Scrub the sweet potatoes well. You can leave the peel on, but I prefer to peel them. Slice the ends off, and then slice the sweet potatoes into ½’ thick fries.
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Bring a large pot of water to boil and carefully add the fries. Parboil for 5-7 minutes or until the fries are just fork tender. Strain and transfer to a clean dish towel. Pat totally dry.
- Transfer the dried fries to the baking sheet and toss with salt, pepper, and avocado oil. Space the fries evenly.
- Transfer to the baking sheet to the oven and bake for 30-35 minutes, flipping halfway. You want the fries to have crisp, browned spots. If crispier fries are desired, turn the broiler on at the end of the cooking time for 2-3 minutes.
- Serve with sauces on the side!
Notes
- All nutritional information are estimations and will vary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Fat: 7.1g
- Carbohydrates: 45.8g
- Fiber: 6.9g
- Protein: 3.6g