1poundsweet potatoes (white or orange), scrubbed clean
1tablespoonolive oil
½teaspoonground cinnamon
1teaspoonsea salt
4ouncessmoked Gouda, freshly gratedOr swap in regular Gouda
⅛cupchopped pecans
Yogurt Sauce:
1cupplain yogurt
2garlic cloves, finely diced
pinch sea salt
1tablespoonfinely sliced green onion tops or chives
Instructions
Preheat oven to 400ºF. If desired, peel potatoes (optional). Cut the potatoes into long slices, about ¼" wide and deep.
Lay the fries in a single layer on an unlined baking sheet. Drizzle with olive oil and sprinkle with cinnamon, and then toss with your hands to mix the spices.
Bake fries for 20 minutes, and then turn the fries. Bake 5-7 more minutes, or until golden. (Bake time will depend on how crispy you want your fries.)While the fries bake, mix together all of the yogurt sauce ingredients.
Sprinkle the fries with salt, and top fries with the Gouda. Slide the fries back into the oven for about 2 minutes, or until the cheese is melted.Top with pecans. Drizzle some of the yogurt sauce over the fries, and serve the rest on the side. Serve immediately.
Notes
Troubleshooting (My cheese won't melt!):Pre-shredded cheese probably won't melt well on these fries, because it has added stabilizers. Also, some extra-creamy smoked goudas have trouble melting (like the one I buy at Trader Joe's). This is likely because it's harder to shred it as finely. I still use this cheese when I have it on hand, because it's delicious even when not melted. Avoid trying to melt these extra-creamy cheeses under a broiler, because they tend to seize up and harden.