2 medium Japanese sweet potatoes, scrubbed and cut into 1/2-inch thick matchsticks
3 tablespoons sunflower oil (or other neutral vegetable oil)
1 -2 teaspoons of black and brown sesame seeds
3/8 teaspoon fine sea salt
a few pinches cayenne powder, optional
green onion – optional
Directions
Position a rack in the upper third of the oven and preheat to 425ºF. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color.
Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of cayenne if using and top with green onion slices if desired.
