Chef’s Tip: For evenly shaped fries, slice the sweet potatoes lengthwise into ¼-inch-thick slabs. Then slice each slab lengthwise into ¼-inch-thick sticks
2 lbs sweet potatoes (about 3 medium large spuds), peeled and cut into ¼ inch-thick fries.
2 tbsp canola or grape-seed oil
½ cup grated parmesan cheese
½ tsp salt
Preheat oven to 425°F.
In a large bowl, toss sweet potatoes with oil. Add cheese and salt and gently toss again.
Arrange fries in a single layer on 2 rimmed baking sheets (or use 1 sheet and cook in batches). Bake, rotating sheets and tossing sweet potatoes halfway through, until browned and crispy, 20 to 25 minutes.