Crispy Baked Sweet Potato Fries with Asiago

Put that end-if-summer basil to good use! Today, we upgraded crispy baked sweet potato fries with creamy asiago cheese and a simple basil pesto for a snack of epic proportions.

Ingredients:
sweet potatoes, sliced into even sized wedges
shredded asiago or toscano cheese

Basil Pesto Ingredients:
1 large bunch basil,
2 cloves garlic,
1/4 cup Big Horn UP extra virgin olive oil,
1/4 tsp each, dried rosemary, dried parsley, dried thyme, dried oregano
salt and pepper, to taste)

Place all pesto ingredients into a blender or food processor and blend until smooth. Taste and adjust seasonings per preference. Place sliced sweet potatoes in a bowl with cold water for 10-15 mins (helps make fries extra crispy). Drain water and pay dry. Toss with preferred oil, salt, and pepper and roast at 400 for 20-25 mins or until golden and crisp. As soon as fries come out of the oven, shred a light layer of cheese over top. Top fries with pesto and enjoy!