Thursday, March 18, 2010

Sweet Potato Fries with Rosemary and Parmesan

Sweet Potato Fries with Rosemary and Parmesan


2 large sweet potatoes, about 2 pounds, peeled
1 tablespoon olive oil
1 1/2 teaspoons sea salt
1 tablespoon minced rosemary
2 tablespoons grated Parmesan
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sweet paprika
Non-fat cooking spray


Preheat oven to 400° F. Line two cookie sheets with parchment paper or aluminum foil.
Slice the sweet potatoes into long matchsticks about 1/4-inch in thickness. Place in a large bowl and mix with olive oil and a 1/2 teaspoon of salt. Spread out the fries in one even layer on the cookie sheet, so they are not touching, (otherwise they will become soggy).
Bake for 25-30 minutes until the fries are golden on the outside and soft on the inside. Sprinkle with Parmesan, rosemary, black pepper, and paprika. Bake an additional 5 minutes until the rosemary becomes fragrant. Season with additional salt if needed and serve immediately. Serves 4.
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