• For baked sweet potato fries preheat oven to 375.
• Wash, rinse, pat dry, and cut unpeeled sweet potatoes into desired shapes.
• Spread evenly on a large parchment-paper lined baking pan (I use a cast iron skillet)..
• Brush them with a light layer of organic extra-virgin olive oil, salt & pepper, herbs.
• Bake for 45 minutes to an hour or until crisp and tender.
• Add salt, pepper, nutritional yeast to taste.
• Serve hot with dip of choice.

Deep-Fried Option

• Wash, rinse, pat dry, and cut unpeeled sweet potatoes into desired shapes. Bring oil to high heat in the fryer pot and drop some in so they're well-spaced. The oil should be hot enough that they sizzle instantly upon submersion.
• Fry for 8-12 minutes until tender and crispy, turning/adjusting frequently to keep them from sticking together. Careful not to break them when turning.
• When they're golden and crispy, remove with the tongs to parchment paper, patting some of the oil off with a paper towel, then add the next batch.
• Caution should be applied with the oil; it only takes a drop to burn yourself.
• Add herbs and spices to taste and serve with choice of dips.

Oil-Free Option

• For oil-free fries just follow the baked recipe, but omit the oil in the baste. You can use simple dry herbs or mix them with the baste sans oil.
• You can also use an Air Fryer for French fries and more.