- 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
"Finally found a recipe that worked! Thank you, these were fantastic.. I too cut the sweet potatoes into rounds and they turned out great... only thing I left out was the rosemary."
"to rocketteacher ..........I use a mandolin V-blade slicer. They have them on Amazon, but I am sure elsewhere also. I have also used a spirilizer......oh my goodness......skinny sweet potato fries, baked......out of this world!"
"Love sweet potato fries! I am not a knife expert, so I'll cut mine in rounds. How thick, though, is the question?"
"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."