Sarah's Cucina Bella

Parmesan Rosemary Sweet Potato Fries

by 72 Comments

This is my very favorite sweet potato fries recipe. Parmesan Rosemary Sweet Potato Fries are sweet, savory and absolutely craveworthy.

Parmesan Rosemary Sweet Potato Fries

He said it would never happen. Ever.

He said that I should just accept that his tastes are what they are and they aren’t changing.

He. Was. Wrong.

You know. It was hard enough to believe in January when Shawn asked — yes, asked — to try some sweet potato fries that I’d whipped up. Sweet potatoes. One of the many, many vegetables that he turns his nose up to. It was even more of a surprise when he liked those sweet potato fries. Yes, and the moral of that story is that if you treat a picky man like a two-year-old and don’t offer him any, he’ll want to try whatever it is. I jest. I jest. That’s really not the moral.

The moral is that when it comes to food, never say never. Anyway, back to the story, it was absolutely unbelievable when he started whipping up batches himself.

See, unlike his old standby corn, sweet potatoes for these fries don’t come in a can. And unlike his occasional concession of a salad, these sweet potatoes don’t come double washed, sliced and ready to go. No sir, he actually has to peel them and slice them into fry shapes by hand . . . and he does. Willingly.

a plate of orange colored sweet potato fries with dark edges

Hallelujah, there is some hope. Now, to get him to try more.

In the meantime, we’ve been having these babies weekly. So delicious. The savory aspects of rosemary and Parmesan offset the natural sweetness of the potato. They also crisp up nicely if you don’t overload the baking sheet and leave no room for flipping (sorry, Yoko! Learned that the hard way!).

I like to sprinkle a little extra salt just before serving . . .

Parmesan Rosemary Sweet Potato Fries

Parmesan Rosemary Sweet Potato Fries

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Earthy rosemary and robust parmesan cheese coat these sweet-savory sweet potato fries. These make a lovely side dish with chicken, burgers, hot dogs and more.

Ingredients

  • 1 1/2 lb sweet potatoes
  • 1/4 cup olive oil
  • sea salt
  • 2 tbsp chopped fresh rosemary
  • 1/2 cup freshly grated Parmesan

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
  2. Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.
  3. Place the sweet potatoes into a large bowl. Add oil, salt, and rosemary. Stir well to thoroughly coat the fries. Stir in 2/3 of the Parmesan. Spread out onto the baking sheet in a single layer. Sprinkle with remaining Parmesan.
  4. Cook for 20-25 minutes, turning about halfway through. Fries are done when they are browned around the edges. Transfer immediately to a paper towel lined plate and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 302 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 11mg Sodium: 417mg Carbohydrates: 32g Fiber: 4g Sugar: 10g Protein: 6g
© Sarah Walker Caron
Cuisine: American / Category: sweet potato fries

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More Sweet Potato Recipes:

Reader Interactions

Comments

  2. Virtual Frolic

    Oh whatever! I LOVE mushy fries. I am the type to seek out the weird mushy ones in MCDonald’s fries…so those were perfect. Rosemary and Parmesean..I’ll have to try that.

    Reply

  4. Patti

    Yum! these look great, just like the fingerlings I plan to prepare soon…

    I’m with Cate, Sarah. Beautiful photos.

    Reply

  5. Sophie

    I love sweet potatoes, but it’s never occurred to me to eat them as fries! What a great idea, and I bet the rosemary enhances their naturally sweet flavor too :).

    Reply

  8. Oza Meilleur

    Oh now, see what you’ve done…

    It’s going on 5 p.m., here in sunny Montréal, and I was trying my best not to think about FOOD.

    But now, off I go to the grocery store to pick up sweet potatoes, fresh rosemary, and Parmesan.

    Thanks for the lovely temptation 🙂

    Hugs and love,
    Mudd a.k.a. Oza
    xoxo

    Reply

  9. Sarah Caron

    Thanks everyone. Yep, these are so delish… In fact, I think we’ll be having them again very, very soon.

    Oza and Little Cooker, I hope you check back and tell me what you thought!

    Reply

  10. Yvette

    I’m just about to cook these as a side dish with dinner. So yum; I love sweet potato chips. Thanks for a baking recipe (as opposed to deep-fried). They are sure to be a success! Thank you!

    Reply

  12. Barbara

    Hi…

    I’m one of those that just ” Stumbled ” onto your delightful website.

    I’m addicted to great food blogs and when I come across one, I bookmark it, as I did yours.

    Thanks for the wonderful recipes and incredible photos.

    Reply

  13. Maureen

    I just found your site and am loving the food and photos. These look so good! I usually make them with Herbes de Provence, but the Parmesan and rosemary sound delicious. These will be a big hit at our house! Thank you.

    Reply

  16. Grey

    I bet these would be great with the rosemary goat cheese that we have, rather than with just Parmesan :3

    Thank you for the recipe!

    Reply

  18. Sarah Caron

    Thank you all!

    Grey, that sounds interesting, but I would be concerned with the goat cheese burning during cooking. Hard cheeses tend to do better in this type of application so perhaps asiago could change up the taste for you?

    Reply

  19. Coby

    I was rolling with laughter reading this, since my husbands standby veggies are corn and salad! I will definately try these to broaden his horizon!
    Thanks.

    Reply

  20. Metroknow

    I found this page via StumbleUpon, and I was really thrilled to see this recipe. We first came across sweet potato fries in New Zealand when it was in season around May or so, and we were instantly hooked.

    Thank you for sharing this – and the beautiful photos.

    Best,
    Metroknow
    http://www.almostfit.com

    Reply

  25. SweetSpudFryLover

    I found this using stubleupon . . . Sweet Potato fries have always been a favorite, but I’ve only had plain ones, this opens tons of new ideas!

    Reply

  26. Sheree

    Great photos and wonderful idea and yes i found you with stumble upon and bookmarked it too. can’t wait to try these new twist on fries looks andf sounds yummy

    Reply

  27. Genesis

    I`m not a fan of sweet potatoes, but I`m thinking I might just try this . . .

    As for men acting like picky two year olds, I`ve never had success with the not offering trick. sigh. My man is happy with his tortillas, meat and guacamole.

    Reply

  29. lauren

    Stumbler here. Delicious idea and healthy too! I’m so psyced to make these for my boyfriend! They are pretty simple and will the make the apartment smell great after cooking.

    Reply

  38. Amanda

    Oh man! I just made these for dinner. I feel like a pig because I just ate an entire sweet potato all by myself.

    I couldn’t get them brown like you did, but I didn’t mind because they are SOOOOOO yummy.

    Sweet potato fries are the newest craze in my house!!

    Reply

  40. Pants

    Ahhh these are so good!
    I StumbleUpon food blogs all the time, and when I find a recipe that looks good, I’ll bookmark it but I never get around to making them.
    Until TONIGHT when I decided to cook and went through all my bookmarks to find something.
    Had to run to the store to grab some sweet potatoes and parmesan, but it was worth it 100%.
    I think they’ll be a new Thanksgiving thing 🙂

    Reply

  43. sheltonpounce

    I made these last night as an accompaniment to parmesan pork scallopini with mushroom sauce. Perfect. Thanks for the idea.

    Reply

  44. nicole gatteri

    I am with your husband. I don’t care for sweet potatos either. I was introduced to the fries while on vacation in florida. I loved them. So, I bought a sweet potato and stumbled upon your site. All I can say is YUMMY!

    Reply

  45. FoodRenegade

    I love sweet potato fries and their many variations. One thing I get a kick out of is the variety of sauces you can eat them with. My favorite is a homemade chipotle cilantro mayo.
    Thanks!

    Reply

  46. Grey

    Oh my god. I made these with chicken for dinner last night, and they were FANTASTIC. I’m so totally excited about them that I may have to make them on Friday night as well. 😉

    Reply

  51. Elizabeth

    AMAZING recipe!! When I made it the fries were mushy, though, and I left them in for 35 mins. Any recommendations for how to fix that?

    Reply

  52. Emily

    I don’t normally keep fresh herbs, I could get some, but how important is it? Either way, I can’t wait to try this out on my picky eaters!

    Reply

  54. Carrie

    i’d never thought of doing rosemary and parmesan on sweet potato fries. the flavor combo sounds excellent and i’ll have to give it a try.

    Reply

  56. heidileon

    hi! first time in your blog, I’ve just found it through stumble upon and I’m loving it so much.

    Beautiful writing, awesome pictures and strong well executed recipes. PERFECT!…

    Reply

  62. Yui

    Oh this is the best dish ever. I love to make sweet potato fries. It is easy to make and has amazing taste. Thanks for the recipe. I have never add rosemarry in my fries. Why I never add this magical herb? Duh! This should be best.

    Reply

Trackbacks

  8. […] USE: Yams are delicious just baked and then dotted with butter. Often you can use a yam for recipes calling for Baked potatoes. Since these are certified organic you can enjoy them, tasty skins on! Steamed, they make a great side to chicken, pork or fish. Try shedding them and cooking like “hash browns” for breakfast, or add to a slaw with raisins and peanut sauce.  You can also make “sweet potato chips by cutting peeled yams into 1/8” rounds, place them on a parchment-covered baking sheet, and drizzle with olive oil, sea salt and rosemary. Bake in a 350°F oven until crisp. For a homemade “fries” see https://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/ […]

    Reply

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