Sweet potatoes are my favorite ingredient of the week, and Baked Sweet Potato Fries are a simple and healthy snack for any time. The more bright happy colors in your diet, the better! I adore sweet potato fries at local restaurants of course, but it’s much healthier to bake them, much cheaper to make them at home, and then you can have as many as you want with whatever spices you like. Rosemary is my favorite! Cooking for a little less time makes them softer, or more time makes them crisper.
Now it’s trivia time. What’s the difference between a sweet potato and a yam? Plenty, actually, but what most of us in the US call yams (a brown/reddish root vegetable with bright orange flesh) are actually sweet potatoes. The lighter brown root vegetables with yellowish flesh that are usually labeled sweet potatoes are also sweet potatoes. Yams are an African root vegetable and not found commonly in the US unless you are specifically looking for them, so if you aren’t sure, it’s probably a sweet potato. Yam is a much more fun word though.
Rosemary and Salt, until I find a local farm that grows sweet potatoes…
- 2 large sweet potatoes (yams), peeled
- 2 Tbsp oil (avocado oil is great)
- 1 Tbsp dried rosemary
- Salt to taste
- Prepare a baking sheet by covering it with parchment paper or foil. Preheat oven to 425.
- Slice sweet potatoes into thick cut fries, then place in a large mixing bowl.
- Drizzle oil over fries and toss to coat. Spread fries out on the baking sheet.
- Crush rosemary - use a mortar and pestle or just crush with your fingers - and sprinkle rosemary and salt over fries.
- Bake for 30 to 40 minutes depending on how well done you like them.