Preheat oven to 425°F.
Cut sweet potatoes into thick matchsticks (at least ¼- ½ inch thick).
2 sweet potatoes
Drizzle on grapeseed oil and honey and coat the sweet potatoes.
2 tablespoons grapeseed oil, ¼ cup honey
Toss sweet potatoes with blackened seasoning, garlic powder, basil, and cumin.
1 teaspoon blackened seasoning, 2 teaspoon garlic powder, 2 teaspoon dried basil, 1 teaspoon ground cumin
Place potatoes on a parchment lined baking sheet and bake in the oven for 15 minutes. For a crispier fry, spread the potatoes out so that they are in a single layer and not touching one another. I like to make these in batches.
Turn sweet potatoes over and bake for an additional 15 minutes or until they reach desired crispiness.
If you would like even crispier potatoes, turn on broiler for an additional 2-4 minutes, keeping a close eye to prevent burning.
Take potatoes out of oven and drizzle with additional honey (optional, see note) and chopped parsley, optional. Serve and enjoy.
Chopped fresh parsley