Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started experimenting at home, trying to make them taste like theirs, but healthier and baked, not fried. I'm thrilled with this result!
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 garlic clove minced
- 3/4 tsp salt
- 1 tsp cornstarch
- 3 tbsp olive oil
- 1/8 tsp pepper
- 1 tbsp fresh rosemary minced
- 3 large sweet potatoes peeled and cut into 1/4 inch juillened strips (about 2.25lbs)
- Carbohydrate 20.2857074494331 g
- Cholesterol 0 mg
- Fat 2.61025771342498 g
- Fiber 3.01534837822556 g
- Protein 1.59820769430951 g
- Saturated Fat 0.380255694861377 g
- Serving Size 1 1 Serving (102g)
- Sodium 53.9630072115122 mg
- Sugar 17.2703590712075 g
- Trans Fat 0.0903996707024727 g
- Calories 109 calories
1. Preheat the oven to 425F. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat. 2. 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.
