Truffle fries are a delicious, earthy comfort food, and the sweet potatoes in this version are packed with fiber, vitamins, and anti-oxidants.
3 large sweet potatoes
1 tablespoon olive oil
1 tablespoon arrowroot
½ teaspoon sea salt
Freshly ground black pepper to taste
1 tsp minced garlic (or ½ tsp garlic powder)
1 teaspoon truffle oil
1 tsp nutritional yeast
Preheat oven to 350° F on “convection bake” setting, or if oven does not have convection setting, preheat regular oven to 425° F.
Line two large baking sheets with unbleached parchment paper.
Wash and peel sweet potatoes. Cut in half lengthwise, then place cut sides on board and slice into ¼ inch thick slices. Cut slices into strips ¼ inch wide by ¼ inch thick. Keep the fries all about the same size for even cooking.
Place fries in a large bowl with arrowroot, sea salt, pepper, and garlic, and toss to coat. Drizzle with olive oil and stir again until fries are evenly seasoned and arrowroot powder is no longer visible on fries.
Spread fries in a single layer on baking sheets and bake in preheated oven for 40 minutes, turning fries once and redistributing on pan as necessary so they brown evenly. Fries are done when they are lightly browned and some are beginning to look slightly puffy.
Just before serving, drizzle with truffle oil and sprinkle nutritional yeast over. Toss to coat.