Ingredients

4 SERVINGS

• 2 sweet potatoes, peeled and cut into 1/4” thick slices

• 2 Tbsp. potato starch, or cornstarch

• 2 tsp. Nash Dust with Lime

• 1/2 tsp. kosher salt

• 3 Tbsp. coconut oil, melted, or extra virgin olive oil

Directions

1. Pre-heat the oven to 400°F. Line two baking sheets with parchment paper, if desired.

2. Peel and cut the sweet potatoes. Peel the sweet potatoes. Cut in half lengthwise. Turn onto the cut side, then cut lengthwise about 1/4-inch-thick. Lay the wedges flat and cut lengthwise into 1/4-inch-thick fries.

3. Coat the sweet potato in starch. For crispy fries, place potatoes in a large zip-top plastic bag or bowl, add the potato starch or cornstarch, Nash Dust with Lime, and salt. Shake (or toss) to combine until all the starch is absorbed into the sweet potato.

4. Coat the sweet potatoes in oil. Add the oil and toss vigorously to coat.

5. Transfer to baking sheets. Divide the fries between the two baking sheets and spread into a single, even layer. Be sure the fries aren’t touching.

6. Roast. Roast until some of the fries are just starting to brown around the edges, about 15 minutes. Remove from the oven, and flip the sweet potatoes. Place back in the oven, switching the sheets between racks, and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 15 minutes more. They will crisp up a little more as they cool.

7. Serve and enjoy!