Baked Parmesan Sweet Potato Fries

I was in a french fry kind of mood. So today and tomorrow will be about fries because I decided to make two types the other day due to my indecision on what to cook. Both are baked meaning they are healthier, tastier and oh-so-delicious!!! Here's the first one. Baked Parmesan Sweet Potato Fries. I already did a herb version of these, so I decided to change it up and and make them thinner.

Can you hear them? They're calling out "eat me, eeeeeat me" (in a haunting voice). Sweet potatoes and cheese, I think is another winning combination right there. Besides, who doesn't like sweet potatoes? I hope there's no one out there who doesn't like them. That would make me sad. You don't want to make Little J sad. (*inserts tear-drop and puppy dog face*)

I had cut them 1/4-inch thick rather than 1/2-inch. You can peel them or leave the skins, its your choice. I coated them with some olive oil and grated parmesan cheese before baking and when they come out, they have a bit of a crisp cheese crust as well as a soft center. After baking, I tossed them in more cheese. You can never have enough cheese is what I say.

Serves 2



Baked Parmesan Sweet Potato Fries

2 medium Sweet Potatoes (peeled optional)
1 c grated parmesan cheese
olive oil
salt


Preheat you oven 450˚F

Cut the Sweet potatoes into 1/4-inch sticks.

In a bowl, toss them in a drizzle of olive oil. Then pour in 2/3 of the parmesan and a seasoning of salt, again toss well to coat each stick.

Place the fries on a baking sheet lined with parchment paper.

Bake for 30 min. Toss them every 10 min to give an even browning.