- Sweet potatoes32 Ounces
- Olive oil2 Tablespoon
- Parmesan cheese1/3 Cupgrated
- Cornstarch1 1/2 Tablespoon
- Garlic powder1 Teaspoon
- Salt1/2 Teaspoon
- Ground black pepper1/2 Teaspoon
- Cumin powder1/8 Teaspoon
- Dried basil1 Teaspoon
- Sour cream1/4 Cup
- Mustard paste1/2 Teaspoon
- Sweet chili garlic sauce2 Tablespoon
- Yeild: 6
Preheat oven to 425F 0r 220C. Line 2 baking sheets with parchment paper.
Peel and cut the sweet potatoes into ¼ inch (6mm) slices and then each slice into ¼ inch (6mm) sticks. Place the sticks into a large bowl. Add cornstarch, garlic, basil, cumin, salt, pepper, Parmesan and toss to coat. Add oil and toss until all sticks are well coated. Spread the sticks in a single layer into the prepared baking sheets.
Bake for 20-25 minutes, until golden brown and crisp, flipping the fries with a spatula after the first 15 minutes. If you bake the 2 sheets at the same time rotate after the first 15 minutes. Serve warm and spread extra Parmesan if desired.
While the potatoes are baking prepare the dipping sauce. In a small bowl combine sour cream with mustard and chili sauce and set aside until ready to use.