Crispy baked sweet potato fries seasoned with sea salt and simple spices. Easy, light and perfect as a side or snack.

2 pounds sweet potatoes

1 tablespoon cornstarch

Half teaspoon fine sea salt

2 tablespoons extra virgin olive oil

Freshly ground black pepper

Cayenne pepper

Garlic powder

1. Preheat the oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper.

2. Peel the sweet potatoes and cut them into quarter inch thick fry shaped pieces. Divide evenly between the two baking sheets.

3. Sprinkle each sheet with cornstarch and sea salt, then toss gently to coat.

4. Drizzle the olive oil over the fries and toss again until no dry spots remain.

5. Arrange the fries in a single layer without crowding.

6. Bake for 20 minutes, then flip the fries using a metal spatula.

7. Swap the baking sheets’ positions in the oven and bake for 10 to 18 minutes more until crisp and lightly browned.

8. Season with optional spices like black pepper, cayenne or garlic powder. Serve warm.

Leftovers keep in the fridge for up to four days and reheat best in an oven or toaster oven to restore crispness.

Sweet potatoes can be peeled and sliced up to two days ahead and stored in water. Dry thoroughly before baking.

To make a half batch, divide ingredients by two and bake on a single sheet on the upper rack.