Sweet Potato Oven-Fries With Lemon-Mint Gremolata

• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped spearmint
• 1 teaspoon finely chopped lemon zest
• 1/2 teaspoon finely chopped garlic
• 3 tablespoons canola oil
• 5 pounds medium sweet potatoes, each one cut lengthwise into 16 wedges
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon cayenne pepper
• Salt

1. Preheat the oven to 450u0b0. On a work surface, combine the parsley, spearmint, lemon zest and garlic and chop together until blended. Transfer the gremolata mixture to a bowl and stir in the canola oil.
2. In a large bowl, toss the sweet potatoes with the olive oil, cayenne and salt. Spread the potatoes in a single layer on 2 large rimmed nonstick baking sheets. Roast on the upper and middle racks of the oven for 45 minutes, or until tender and browned in spots; shift the pans halfway through to ensure even cooking. Mound the fries on a platter and pass the gremolata separately.
3. Make Ahead: The oven fries and gremolata can be refrigerated overnight. Bring the gremolata to room temperature. Spread the fries on the baking sheets in a single layer and reheat in a 450u0b0 oven before serving.

flatleaf parsley, spearmint, lemon zest, garlic, canola oil, sweet potatoes, extravirgin olive oil, cayenne pepper, salt

Taken from www.myrecipes.com/recipe/sweet-potato-oven-fries-with-lemon-mint-gremolata (may not work)