I’m still relatively new to the sweet potato fry scene. Crazy, I know. I’m not much of a “fry” type of person so it’s no surprise I’ve never gone out of my way to order them at a restaurant. But after stock-piling sweet potatoes from our farm share this fall, I was having a hard time figuring out what to do with them. I’ve gone through the usual rounds: Jamaican Red Bean Stew, Sweet Potato Chili, etc. My kids were getting sick of those so I figured I would try a twist on a recipe I already knew and loved.
These Rosemary Roasted Sweet Potato Fries are amazing. This recipe is adapted from one I found on the Whole Foods website with my own little twist. First you bake the potatoes and then you scoop out the insides. Be sure to reserve the delicious sweet potato flesh for another dish. You can use it for mashed sweet potatoes or cubed as a salad topping. Can’t go wrong with a little sweet potato in your life!
Rosemary Roasted Sweet Potato Fries
Ingredients
- 3-4 sweet potatoes, halved lengthwise
- 2 Tbsp olive oil
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- fine grain sea salt, to taste
- fresh ground pepper, to taste
Directions
Preheat oven to 400˚F. Cover a rimmed baking pan with foil or parchment paper and spray with cooking oil. Halve sweet potatoes lengthwise and pierce with a fork. Arrange sweet potato halves cut side down. Bake for 30 minutes, or until fork tender. After baking, transfer to a plate and set aside.
While potatoes are baking, combine oil and herbs and seasonings in a small bowl. Set aside.
Place the oven rack at the top, 6-8 inches from the broiler. Preheat the broiler. While the broiler is preheating and after the potatoes are cooled, scoop the inside out, leaving a 1/4-1/2″ thick wall next to the skin. Save the scooped potato in a separate bowl for later use (on a salad!).
Cut the potatoes into 1/2″ thick strips (halve again if necessary). Arrange the strips on the baking sheet in a single layer. Brush the potatoes with the oil/herb mixture. Broil until some of the potatoes are browned and crispy, about 5-8 minutes.
Serve with a veggie burger and enjoy!
I know these fries use oil and my other recipe doesn’t, but my goodness the flavor is incredible. They’re a hit with guests as well as kids and they’re pretty easy to make! Plus the abundance of sweet potatoes and the extra beta-carotene this time of year makes them an eco-friendly dish, too.
xo
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What’s your favorite sweet potato dish to make at home?
Are you a French fry fan, or notsomuch?
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