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Parmesan Rosemary Sweet Potato Fries

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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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.
by: Sarah Walker Caron
Updated Aug 4, 2016
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Ingredients

  • 2 lb sweet potatoes
  • 1/4 cup olive oil
  • Sea salt
  • 2 tbsp chopped fresh rosemary
  • 1/4 cup freshly grated Parmesan cheese

Steps

  • 1
    Preheat oven to 400°F. Line a baking sheet with aluminum foil (preferably the easy release kind).
  • 2
    Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.
  • 3
    Place the sweet potatoes into a large bowl. Add oil, salt, and rosemary. Stir well to thoroughly coat the fries. Stir in 2/3 of the parmesan. Spread out onto the baking sheet in a single layer. Sprinkle with remaining parmesan.
  • 4
    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

No nutrition information available for this recipe
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