Crispy and sweet potatoes

Crispy on the outside, sweet and soft inside: these oven fries are a family favorite. The secret is a light dusting of arrowroot (or cornstarch), a hot oven and plenty of space on the pan.

Ingredients:

• 2 medium sweet potatoes, cut into 1/2-inch sticks
• 1 tablespoon arrowroot powder or cornstarch
• 1 1/2 tablespoons avocado oil or olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder

Preparation:

• Preheat the oven to 425°F and line two baking sheets with parchment.
• Pat the sweet potato sticks very dry; moisture is what makes fries soggy.
• Toss them with the arrowroot until lightly coated, then add the oil and seasonings and toss again.
• Spread in a single layer with space between each fry.
• Bake 15 minutes, flip, then bake 10–15 minutes more, until browned at the edges. Let them rest on the pan 5 minutes to crisp up.