Roasted Sweet Potato Fries

So let's hope the research proves to be true. These sweet potato fries are drizzled with olive oil (studies also show that a small amount of healthy fat cooked with sweet potatoes help with the absorption of beta-carotene), and then roasted at high heat to deliver a crunchy outside and a creamy interior. A bit of red pepper flakes add a bit of heat and keep this recipe "red or green?"approved.  Delicious, nutritious and, possibly, guilt free?  What could be better than that?

Roasted Sweet Potato Fries
4 large organic sweet potatoes, scrubbed and unpeeled
extra virgin olive oil
2 garlic cloves minced
1/2 tsp dried red pepper flakes
1 tsp fresh Italian parsley chopped
coarse grey salt
freshly ground black pepper

Preheat oven to 400 degrees. Cut sweet potatoes into french fry shapes..as thick or thin as you like. Spread onto a rimmed baking sheet ensuring they are in a single layer. Use two sheets if necessary. Drizzle the olive oil over the potatoes, 4-5 passes of the bottle. Using your hands, turn the fries in the oil ensuring all sides are coated. Sprinkle a large pinch each salt and pepper over the top of the fries. Roast for 30 minutes, remove from oven and sprinkle garlic and red pepper flakes over fries.  Return to oven and continue roasting for another 30 minutes or until fries are golden brown and a bit crunchy. (Thicker cut fries may need a bit longer, check every 15 minutes after the first hour). Sprinkle with the Italian parsley and serve immediately. 
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