back to the garden

a year of greener thinking

Rosemary Sweet Potato Fries

1 Comment

When I get home from school I usually want a snack in as little or less time than it takes to open a bag of chips. But the other day I noticed that the sweet potato on my counter was starting to sprout miniature sweet potato plants and decided it was (past) time to use it. These sweet potato fries are an easy, healthy alternative to packaged food. They also would make a great side dish!

Rosemary Sweet Potato Fries

  • One sweet potato, cut into thin strips
  • Olive oil
  • Sea salt
  • Black Pepper
  • Hungarian Hot Paprika
  • Dried Rosemary

1. Preheat the oven to 400 degrees. Peel the sweet potato and thinly slice it. (Make the pieces slightly bigger than you would like your fries.)

2. Lightly coat the sweet potato strips with olive oil and sprinkle them with sea salt, black pepper, Hungarian hot paprika and dried rosemary. Arrange them on a baking sheet and place them in the oven for about 20 minutes or until crispy. You may want to flip them at 15 minutes.

Soundtrack: Carly Simon, Anticipation


One thought on “Rosemary Sweet Potato Fries

  1. Pingback: burger and fries, vegan-style | back to the garden

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