I absolutely LOVE sweet potato fries. I think the first time I had them was at Village Burger Bar in West Village (Dallas). Of course I get them every time I eat at Jake’s Hamburgers, although I try to avoid the sinful marshmallow dip that comes with. Plus, sweet potatoes are so good for you! The sweet potato was ranked number one in a list of the best foods you can eat by the CSPI (Center for Science in the Public Interest). They’re loaded with carotenoids, vitamin C, potassium and fiber.
I was in the mood for the crisp, light and delicious fries today so I decided to make them at home. I love looking for healthy adaptions to my favorite restaurant treats, so I found a great recipe for Sweet Potato Fries with Rosemary and Parmesan from The Skinny Chef (www.skinnychef.com/recipes). I had my fries with a Spicy Black Bean Veggie Burger by MorningStar Farms. Enjoy!
- 2 large sweet potatoes (2 lbs), peeled
- 1 tbsp olive oil
- 1-1/2 tsp sea salt
- 1 tbsp minced rosemary
- 2 tbsp grated Parmesan
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground pepper
- 1/8 tsp sweet paprika
- Non-fat cooking spray
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper or aluminum foil.
Slice sweet potatoes into long matchsticks, about 1/4-inch in thickness. Place in a large bowl and mix with olive oil and a 1/2 teaspoon of salt. Spread out the fries in one even layer on the cookie sheet so they are not touching (otherwise, they become soggy).
Bake for 25-30 minutes, until fries are golden on the outside and soft on the inside. Sprinkle with Parmesan, rosemary, black pepper and paprika. Bake an additional 5 minutes until rosemary becomes fragrant. Season with additional salt if necessary and serve immediately.
If you don’t have rosemary on hand, Thyme, Tarragon or Savory are acceptable substitutions.