Sweet Potato Fries
The sweet potato is a nutrition powerhouse. One large sweet potato furnishes almost twice the recommended daily allowance of vitamin A. 42 % of vitamin C, and four times the beta carotene. When you eat a sweet potato with the skin on, it has more fiber than oatmeal. And sweet potatoes are naturally gluten-free.
Add a Flavor Variation
If you have a favorite fresh herb, such as basil. or dill, try it in this easy-to-make recipe instead of the rosemary.Marcia says:
Our children love these fries-but they prefer them made without any herbs. To keep everyone happy, we make two pars--one for the adults and one for the kids!
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, side dish, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Moodblue, stressed, tired
Taste and Texturesweet
Type of Dishvegetable
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 2 stalks fresh rosemary
- 1 teaspoon coarse sea salt
- 1 teaspoon pepper
Preheat oven to 400°F. Peel the sweet potatoes and cut into 1/2-inch-wide strips. Set aside.
Pour the olive oil into a shallow baking pan. Remove the leaves from the rosemary and scatter over the oil.
Spread the sweet potatoes on the baking pan. With a spatula, turn the potatoes so they are coated with oil on both sides.
Sprinkle potatoes with sea salt and pepper. Bake about 10 minutes. With spatula, turn potatoes and bake about 5 minutes longer or until potatoes are crisp-tender. Serve immediately.
2011 Carol Field Dahlstrom, Inc.