Rosemary Roasted Sweet Potato Fries

In our herb garden we pretty much grow everything, from basil to Russian sage, to peppermint. This fall our rosemary plant was huge so we took advantage of its abundance and dried some of the sprigs. The rosemary smelled so good and it was even more rewarding to know that we grew it ourselves. The only thing that remained was what to do with it! Of course, sweet potatoes are always the answer. If you like french fries, be prepared for a whole new world of crispy, flavorful potato. Sweet potato fries are roasted in olive oil rather than deep fried, and provide so many nutritional benefits. They contain no saturated fats or cholesterol, and are a rich source of dietary fiber, anti-oxidants, and vitamins. In fact, sweet potatoes contain more beta carotene than any other root vegetable! Fries don’t have to be an indulgence, these roasted sweet potatoes are nutritious and the perfect addition to any meal. 
The first thing you will need to do is preheat your oven to 425 degrees. While it is heating up, peel a large sweet potato (or more depending on how many people you are serving) and cut it into strips. I cut mine pretty thin because I like my fries crispy, but do whatever your taste buds dictate!

Add 1 to 2 tablespoons of olive oil to a large roasting pan. Place the slices of sweet potato in the pan and shake it around until the oil coats the fries. Sprinkle the dried rosemary on the olive oil-coated fries and add salt and pepper. Place the fries in the oven for 25 minutes, making sure to shake the pan every two minutes or so that one side doesn’t burn.

Remove the fries and allow them to cool, then enjoy! You can always fall back on ketchup, but if you are looking to mix up your dips try honey or Dijon mustard with lime juice!


  • Sweet potatoes
  • Olive oil
  • Dried rosemary
  • Salt and pepper


  1. Preheat oven to 425 degrees. Peel sweet potatoes and slice into fries.
  2. Add a tablespoon of olive oil to a roasting pan and shake fries around until evenly coated. Add rosemary, salt, and pepper.
  3. Bake for 25 minutes, shaking the pan around every 10 minutes so the fries don’t burn.



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