1tablespoonolive oilfor a sweeter taste use unrefined (non-hydrogented) coconut oil
Peel sweet potato and cut into julienne strips (the easiest way is to use a julienne peeler)
Preheat oven to 375 degrees.
Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to cool at room temperature. Store in an airtight container or ziplock bag.
Eat as a snack, salad topper, or atop soup and many other side dishes.