I’m totally in love with sweet potato fries. I’m trying really hard to swap out regular potatoes for sweet potatoes whenever I can. It’s the smaller healthier choices that add up. This recipe is pretty straightforward, just like you’d make any kind of oven fries. The thing that makes them a little more special is the homemade rosemary sea salt. It just takes them to the next level.
I learned from my friend, Meg, that most of the nutrients in sweet potatoes are located just below the skin, so I’ve stopped peeling them too. Just scrub them really well. Use organic if you can find them. They also don’t need more than a little drizzle of olive oil – just enough to keep them from drying out. All in all, they are a much healthier alternative to baking potatoes.
I like them served up on the side of The Best Chicken Sandwich in the Entire World, named as such because it really is.
- For Rosemary-Lemon Salt
- ¼ cup coarse sea salt
- 1 tsp. dried rosemary
- For fries:
- olive oil
- 2 pounds medium sweet potatoes, cut into 8 wedges each
- For Rosemary Sea Salt: Place salt and dried rosemary into a spice grinder or small food processor. Pulse until rosemary is finely chopped. For a coarser salt, pulse rosemary, then add salt and pulse a few more times. For a finer salt, pulse longer.
- Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields ¼ cup.
- For sweet potato fries: Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
- Toss the fries with a little olive oil and arrange on the baking sheets in one layer. Sprinkle a little of the rosemary sea salt over the wedges.
- Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden on the edges. Season with a bit more rosemary sea salt. Serve hot.