Preheat an oven to 450°F

Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.

Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.

In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately.