Serves: 4 Cooking Time: 30-minutes
Ingredients 2 large white sweet potatoes 2 tablespoons cornstarch 2 tablespoons canola oil 4 tablespoons nutritional yeast (optional) Salt to taste
Peel and cut the sweet potatoes into 1/4-inch by 1/4-inch matchsticks. Place the cut potatoes in a bowl of cold water for at least an hour. After the potatoes have soaked for at least an hour, drain the potatoes from the water and rinse the potatoes with fresh water. Pat the potatoes dry with a paper towel.
Preheat oven to 425-degrees and line a large, rimmed baking pan with aluminum foil. Spray with baking spray and set aside.
Add the potatoes and canola oil to a large ziplock bag and shake, shake, shake shake, shake, shaaaaaaake the bag, until the potatoes are thoroughly coated. Add the cornstarch to the bag and shake until the potatoes are evenly coated. If using the nutritional yeast, add the nutritional yeast to the potatoes and shake the bag until they are evenly coated.
Spread the potatoes out in a single layer on the prepared baking sheet.
Bake in 425-degree oven for 15-minutes. After 15-minutes, flip the fries over and bake for an additional 10-15 minutes or until fries are brown and crispy. Remove fries from the oven and sprinkle with salt. Let fries sit on the pan for several minutes, then transfer to a plate for serving. Serve warm.
On photo: WL-992664 / A BOWL 7" | 18 CM 25 OZ | 750 ML