I go through phases with food. I’ll make General Tao Tofu for dinner once a week for a month straight and then forget about it for a year. Same goes for Chili. And Enchiladas. And sweet potato fries. My problem with sweet potato fries is that I love them so much that I’ll eat an entire sweet potato in one sitting. I will be in love with every bite. And then start to feel a little stuffed. And then a little pain. And then swear to myself that I’ll never make them again because I can’t resist eating all of them.
My reasoning last night was to make them for both Wyatt and I…so I would have no choice but to eat a portion controlled amount. But then Wyatt was late for dinner…and I started picking at the fries. And before I knew it there was only a time portion left. So then I had to eat them all to cover up the fact that I even made them to begin with [let alone the fact that I ate 80% of them]. So, alas, my plan backfired. And I will probably not make these for another 6 months because I tell myself I have a good amount of self control. And then these come into my life and that goes right out the window.
Baked Parmesan Thyme Sweet Potato Fries
- 1 large sweet potato, washed and cut into long chunks
- 1 Tablespoon olive oil
- 1 garlic clove, minced
- salt / pepper
- 1 tablespoon fresh thyme
- 1/4 – 1/2 cup shredded parmesan (depending on how cheesy you like your fries)
[If you have the time then I recommend soaking the sweet potato chunks in water for about an hour and pat dry. This helps wash out some of the starch and results in crispier fries.]
Preheat oven to 425 degrees. Whisk together the garlic, olive oil, salt, and pepper. Toss with the sweet potatoes and then transfer to a baking sheet. Cook for 30 minutes or until crispy (flip halfway through). Cooking time will vary depending on how think you cut your fries.