Description
Crisp, baked sweet potato fries are magical with fresh rosemary and a dash of cinnamon. Add some spice or try them dipped in guacamole or garlic aioli.
Ingredients
Scale
- 3 large sweet potatoes, washed/scrubbed with skin left in tact
- 3 tablespoons of olive oil or coconut oil
- Salt
- 1/4 cup or less of fresh Rosemary sprigs, washed and roughly chopped
- 1 teaspoon of ground cinnamon
Instructions
- Preheat your oven to 450 degrees and spray your cookie sheets with olive oil.
- Slice your sweet potatoes into wedges or thinner for skinny fries. I did more of a thin wedge. Then add that and all of the remaining ingredients to your bowl. With clean hands, get in there and toss and coat the potatoes.
- Once evenly coated, add the potatoes to your baking sheets avoiding overlapping them. I use two baking sheets.
- Bake anywhere from 12-15 minutes then flip each slice over. They should be golden brown, if not – give them additional time. Then flip until the other side is golden as well.
- Serve the fries hot out of the oven.
Notes
Dipping Ideas:
Sriracha sauce
Maple syrup
Ketchup
Balsamic vinegar
Guacamole
Garlic aioli
- Category: Side