Parmesan & Polenta Oven Baked Sweet Potato Fries
Thee fries are really good topped with homemade chili and shredded cheese! Just be sure to eat then quickly after you top them or they will get soggy.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 2 large sweet potatoes, scrubbed well
- 2 tablespoons olive oil
- 4 tablespoons corn meal or polenta
- 4 tablespoons grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
Optional to serve
- Roasted Poblano and Cilantro Cashew Cream , recipe follows
Instructions
- Preheat the oven to 400°F. Fill a large mixing bowl with water and a clean towel for drying. Set aside.
- Cut each sweet potato lengthwise into 1/4-inch-thick disks, then cut these disks lengthwise into 1/4-inch-thick sticks. Try to keep your cuts uniform so the potatoes cook evenly. Place the fries in the bowl of water, agitating them in the water with your hands for 10-15 seconds so that some of the starch from the potato is removed. Place the potatoes on the clean towel and dry thoroughly before transferring to a gallon sized plastic storage bag.
- Drizzle the oil, over the sweet potatoes and seal the bag. Shake to completely coat the fries with oil then add the polenta, cheese, pepper and garlic powder into the bag with the potatoes and seal shut. Shake vigorously until the fries are coated with the mixture.
- Divide the fries between two parchment lined baking sheets making sure that they are not overlapping one another. Bake undisturbed for 30-40 minutes until golden brown and crispy.
