Ingredients:
3 large sweet potatoes
2 tablespoons corn meal
3 tablespoons olive oil, divided
1 tablespoon ground cinnamon
salt and fresh cracked pepper, to taste
2 tablespoons corn meal
3 tablespoons olive oil, divided
1 tablespoon ground cinnamon
salt and fresh cracked pepper, to taste
Directions:
Preheat oven to 425 degrees. Line a large cookie sheet with non-stick aluminum foil.
Peel sweet potatoes and slice into fries. You want fries to be as even in width as possible for even cooking.
Place sweet potatoes in one of those giant size ziplocks and drizzle in 2 tablespoons olive oil. Shake like crazy to evenly coat. Then sprinkle in the corn meal and shake, shake, shake it!
Drizzle in the last tablespoon of olive oil, and sprinkle in the cinnamon, salt, and pepper. Again shake it like your life depends on it.
Lay out the sweet potatoes in a single layer and bake 25-30 minutes, flipping half way through. Serve immediately
Peel sweet potatoes and slice into fries. You want fries to be as even in width as possible for even cooking.
Place sweet potatoes in one of those giant size ziplocks and drizzle in 2 tablespoons olive oil. Shake like crazy to evenly coat. Then sprinkle in the corn meal and shake, shake, shake it!
Drizzle in the last tablespoon of olive oil, and sprinkle in the cinnamon, salt, and pepper. Again shake it like your life depends on it.
Lay out the sweet potatoes in a single layer and bake 25-30 minutes, flipping half way through. Serve immediately
