I bought a bag of sweet potatoes at Trader Joe’s because this root vegetable terrifies and intrigues me. I have unpleasant memories of roasted sweet potatoes smothered in brown sugar that friends’ parents served at dinner… and I tried to pretend to eat.
In contrast, I have fond memories of going to Spring Street Cafe in New York and ordering a side of crispy sweet potato fries served with spicy ketchup. Suffice it to say, they were amazing. Today I made baked sweet potato fries with rosemary and sea salt, and they’re every bit as good as the fried variety. Plus, they made a wonderfully satisfying (and healthy) post-workout snack.
Here’s the recipe I used, which I adapted from Oprah. Yes, Oprah. lv, molly
Oven-Baked Sweet Potato Fries
1 1/2 pounds sweet potatoes, cut into 1/2-inch-wide strips
1/4 cup olive oil
1/2 tsp. kosher salt
1 tsp rosemary, dried, minced
Preheat oven to 425°. Line a baking sheet with cooking spray.
Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and rosemary, turning them over to evenly coat on all sides with oil and spices.
Bake for 30 minutes, turning every 10 minutes with spatula.