2 large sweet potatoes, skin on, rinsed and patted dry
2 tbsp olive oil
salt and pepper
Preheat oven to 450. Cut each sweet potato in half, discarding the tips. Cut each half into wedges about 1/2″ thick and 2-3″ long, leaving the skin on. Arrange on a foil-lined baking sheet. Drizzle with olive oil and toss until each wedge is coated. Finish with salt and pepper, plus any seasonings of your choice (I was a purist this time, but I’ve also used rosemary as well as smoked paprika in the past!). Space each wedge so that they are not touching each other.
Bake at 450 for 20 minutes, turning halfway through, until fries are brown and crispy. Serve alongside my BBQ Pulled Pork for a tasty summer meal!