Preheat oven to 450F. Scrub, rinse and dry sweet potatoes; do not peel. Cut lengthwise into slices 1/2 inch thick, then cut each slice into batons about 1/4 inch wide and 3 inches long. Pile potatoes on a large rimmed baking sheet and toss with olive oil and salt. Spread in pan in a single layer. Roast, stirring with a heatproof spatula midway through baking time, until tender and edges are nicely browned 20-25 minutes. In a large bowl, stir together Parmesan, parsley and garlic until well mixed. Add fries and toss gently to coat. Serve right away.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.7mg||0 %|
|Sodium 192.8mg||7 %|
|Potassium 519.5mg||14 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 26.1g|
|Protein 2.7g||4 %|
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Calories per serving: 154
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