This is my very favorite sweet potato fries recipe. Parmesan Rosemary Sweet Potato Fries are sweet, savory and absolutely craveworthy.
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.
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
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 ½ lb sweet potatoes
- ¼ cup olive oil
- sea salt
- 2 tablespoon chopped fresh rosemary
- ½ cup freshly grated Parmesan
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
- Peel the sweet potatoes. Cut into strips that are about ¼ inch wide on each side.
- Place the sweet potatoes into a large bowl. Add oil, salt, and rosemary. Stir well to thoroughly coat the fries. Stir in ⅔ of the Parmesan. Spread out onto the baking sheet in a single layer. Sprinkle with remaining Parmesan.
- 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:
4Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 11mgSodium: 417mgCarbohydrates: 32gFiber: 4gSugar: 10gProtein: 6g
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More Sweet Potato Recipes:
- Oven Baked Sweet Potato Fries
- Baked Barbecue Sweet Potato Fries
- Roasted Sweet Potatoes with Garlic and Ginger
- Spicy Sweet Potato Wedges from Sweetnicks
- Spicy Sweet Potato Fries from Kalyn's Kitchen
- Curried Sweet Potato Soup from Not Eating Out in New York
Gorgeous pictures!
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.
I thought I was the only one who did that! Mushy fries are the best. I can't wait to make these again.
I want these now! with crumbled goat cheese and balsamic-caramelized onions...
Yum! these look great, just like the fingerlings I plan to prepare soon...
I'm with Cate, Sarah. Beautiful photos.
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 :).
Sweet potato fries are so amazing. Adding rosemary and parmesan will make them even better. Thanks for the idea!
I'm so glad I found these before I went to the store! Thanks. 😀
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
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!
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!
I love this recipe:)
When I bake fries. I use sweet potatoes.Usually rosemary and garlic or basil. So Yummy!
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.
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.