The PERFECT Sweet Potato Fries
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 large sweet potatoes, washed but not peeled
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ½ cup grated parmesan (optional)
  1. Cut pointy ends off sweet potatoes, and cut into fries. If they are super long, I halve the sweet potato before cutting into sticks, to shorten the length of the fries.
  2. Place in a bowl with olive oil, salt, pepper and rosemary, and toss to coat.
  3. Lay them out in a single layer on a rimmed sheet pan. To achieve the perfect crispy fry, make sure they do not touch. You can use two pans if you need to. (If you cook two pans at once, however, you will want to cook them on a convection setting so they cook evenly. Or cook them in two batches.)
  4. Place in preheated 425-degree oven for 20 minutes. Remove them from the oven and flip each one over. I do this with a pair of tongs and make sure they are still in a single layer, not touching. It takes a few extra minutes to do it this way, but it is SO worth it.
  5. Return to the oven for 10-15 minutes or until the fries are nice and crispy. Remove from the oven. For an extra yummy addition, you can sprinkle them with finely grated parmesan cheese and toss before serving. Eat them while they're hot.
Recipe by Jo-Lynne Shane at