Eosinophilic Esophagitis Friendly Crispy Sweet Potato Fries

Total time45 min

Prep time15 min

Cook time30 min

4.5

(18)

Eosinophilic Esophagitis Friendly Crispy Sweet Potato Fries

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Ingredients

4 servings

2 lbs sweet potatoes (about 3 medium), peeled
3 tbsp olive oil
2 tbsp cornstarch
1 tsp garlic powder
1 tsp dried thyme
¾ tsp fine sea salt

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
2
Cut the peeled sweet potatoes into sticks about 1/4 inch wide and 3 inches long, keeping them as uniform as possible so they cook evenly.

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