- 3 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)
- Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.
- Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.
Reviews for Rosemary Sweet Potato Fries
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"My favorite fries had cinnamon on them and were so yummy"
"Sweet potatoes are great as fries, but hard to make shoestring type fries. I slice round fries---much easier and of course, they taste the same."
"I am not a fan of Rosemary so I leave it out but still love this recipe. Question for readers....how do you cut the sweet potato in such perfect French fry shapes. Is there a slicer on the market that cuts easily through sweet potatoes?"
"idk why but stars are not lighting up, even though I clicked them...anyway 5 stars! These were AMAZING! Huge hit with kids and hubby. Had never made fries out of sweet potatoes before, so after I had cut the first potato, I was sure the servings had to be off. There is a lot of fries, but after baking I realized they shrink considerably. This will be a regular in our house. Thanks. BTW I made the recipe as written and like I said amazing! :D"
"A winner. They make the house smell as delicious as they taste."