My husband came up with the idea of doing brown sugar sweet potato fries. This sounded awesome, and it was even awesomer that he was thinking about dinner.
I wanted a savory variety to pair with the sweet fries, so I sprinkled dried rosemary and Trader Joe’s Pink Himalayan Salt onto some of the potato wedges. Yummy, when the fries bake in the oven the rosemary becomes so fragrant and delightful!
This was a fun way to eat one of the season’s most plentiful root vegetable. Since these were cooked in the oven and not fried, I feel like they are a healthier way to eat fries so you don’t have to feel guilty about them.
So which flavor was the best? Honestly, the few fries that got a mix of both the brown sugar and rosemary were by far the best! Hum, so what does that tell you; two heads are better than one? 🙂
Brown Sugar or Rosemary and Pink Salt Sweet Potato Fries
- 2 very large sweet potatoes or yams
- 3 tbl brown sugar, to taste
- 1 tbl dried rosemary, to taste
- coarse salt, such as Pink Himalayan
- olive oil
Preheat oven to 425°. Line two baking sheets with tinfoil. Peel the potatoes and slice into wedges, about 1/2 inch wide (not to thick or they won’t cook evenly). Spread the fries in a single layer on both baking sheets. Do no pile them onto each other or they won’t crisp up properly.
Drizzle the potatoes generously with olive oil and toss to coat. Then sprinkle salt over the potatoes, toss to coat. Sprinkle the rosemary over one tray of potatoes and sprinkle the brown sugar over the other tray (or combine!). Toss to coat. Bake for 20 minutes, remove from the oven and flip all fries. This ensures the fries can get crispy on both sides. Bake for another 15 to 25 minutes, until the potatoes are cooked through.