- 2 lbs of sweet potatoes (orange flesh)
- 2 tablespoons cannabis-infused extra virgin olive oil
- ¼ teaspoon sea salt
- 2 tablespoons flat leaf parsley (chopped)
- 1 garlic clove (finely minced)
- 4 tablespoons Parmesan cheese (grated)
- Sheet pan/cookie sheet
To begin, preheat your oven to 450 degrees Fahrenheit.
Next, rinse and dry all of the sweet potatoes. For this recipe, we are going to leave the skins intact, as this will yield sweet potato fries with much more texture and beneficial nutrients. However, you can always choose to peel your potatoes as well. The choice is ultimately yours.
Then, using a sharp knife, carefully cut the sweet potatoes, length-wise, into ½” strips.
After, cut each ½” strip into “fry-size” pieces, approximately ¼” thick and roughly 3 inches in length.
While your knife and cutting board are still out, finely mince the garlic clove and coarsely chop the parsley. Then set them to the side for now – you will be using these two ingredients later on.
Next, place the sweet potato fries onto a sheet pan or cookie sheet and then drizzle them with the 2 tablespoons of cannabis-infused extra virgin olive oil.
Sprinkle the ¼ teaspoon of sea salt and toss the sweet potato fries to ensure even coverage.
Then, spread the fries out in a single layer on your baking sheet.
Place the cookie sheet into your preheated oven, and roast the sweet potato fries for 20-25 minutes, stirring with a spatula about half way through the cooking process. You want your sweet potato fries to develop a nice golden-brown color along the edges.
When the fries are finished cooking, remove them from the oven and allow them to stand for a few minutes.
While the fries are cooling, grab a large bowl and mix together your finely minced garlic, chopped parsley, and Parmesan cheese.
Finally, add in the warm sweet potato fries and give them a good toss in the herbs and cheese.
Plate the sweet potato fries and serve them immediately.
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