Sweet Potato Fries

This image courtesy of Jay Wilde

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.

NotesAdd 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!


Cooking MethodBaking



Make Ahead RecipeYes

OccasionCasual Dinner Party

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


  1. Preheat oven to 400°F. Peel the sweet potatoes and cut into 1/2-inch-wide strips. Set aside.

  2. Pour the olive oil into a shallow baking pan. Remove the leaves from the rosemary and scatter over the oil.

  3. Spread the sweet potatoes on the baking pan. With a spatula, turn the potatoes so they are coated with oil on both sides.

  4. 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.


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