Baked Sweet Potato Fries Recipe with Rosemary

There’s just something magical about a crispy, golden sweet potato fry, isn’t there? These Ultimate Baked Sweet Potato Fries with Rosemary are the perfect combination of sweet, savory, and herby goodness. Tossed with fragrant rosemary and paired with a tangy honey mustard dipping sauce, they’re the kind of snack or side dish that feels indulgent but is still wholesome. Trust me, once you try this recipe, it’ll become your go-to!

Not only are these fries baked (hello, healthier options!), but they’re also packed with flavor that rivals any restaurant-style fry. Plus, with a few easy tips and tricks, you can achieve that coveted crispiness even without a deep fryer. Let’s dive into why these rosemary-infused sweet potato fries deserve a spot on your plate!

The Story Behind Sweet Potato Fries

Sweet potato fries have gained popularity over the years for their unique flavor and nutritional benefits. While regular fries will always have their fan base, sweet potatoes bring a natural sweetness and vibrant orange color to the table that’s hard to beat. In fact, sweet potatoes have been a staple in cuisines around the world for centuries, especially in Africa and South America.

For me, sweet potato fries are tied to memories of family barbecues and cozy evenings spent experimenting in the kitchen. Adding rosemary to the mix was inspired by a local bistro I visited years ago—it completely transformed the dish! And the honey mustard dip? That’s my own little twist, born from my love of pairing sweet and savory flavors.

This recipe is especially perfect during the fall and winter months when sweet potatoes are in their prime. But honestly, it works year-round. Whether you’re celebrating a lazy weekend or hosting friends for dinner, these baked sweet potato fries are sure to impress.

Let’s Talk Ingredients

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you’ll create a dish that’s bursting with flavor. Here’s what you’ll need:

• Sweet Potatoes: Look for firm, unblemished sweet potatoes with a vibrant orange flesh. They’re the star of the show here! If you prefer a slightly milder flavor, you can use white-fleshed sweet potatoes instead.
• Olive Oil: A good-quality olive oil helps achieve that crispy exterior. Avocado oil works as a great alternative if you’re looking for a neutral flavor.
• Fresh Rosemary: The earthy aroma of fresh rosemary pairs beautifully with the sweetness of the potatoes. If fresh rosemary isn’t available, dried rosemary can work in a pinch—just use half the amount.
• Garlic Powder: This adds a subtle savory kick without overpowering the dish. Minced fresh garlic can be used if you’re in the mood for bold flavors.
• Salt & Pepper: Simple seasonings that make all the difference. Use flaky sea salt for an extra pop of texture.
• Honey Mustard Dip: A mix of honey, Dijon mustard, and a touch of Greek yogurt (optional for creaminess). You can adjust the sweetness to your liking!

Pro tip: If you’re prepping ahead, store your sweet potatoes in a cool, dry place (not the fridge) to maintain their texture. Fresh rosemary can be kept in the refrigerator wrapped in a damp paper towel.

Essential Equipment

To get these fries just right, you’ll need a few basic kitchen tools:

• Sharp Knife: A good knife makes slicing sweet potatoes much easier. Sweet potatoes are dense, so a sturdy blade is essential.
• Cutting Board: Use a non-slip board to keep things safe while slicing.
• Baking Sheet: Opt for a large sheet to give the fries plenty of space and prevent overcrowding. Overcrowding can lead to steaming instead of crisping.
• Parchment Paper: This helps prevent sticking and makes clean-up a breeze.
• Mixing Bowl: For tossing the fries with oil and seasonings.

If you don’t have parchment paper, a silicone baking mat works just as well. And if you’re feeling fancy, you can use a mandoline slicer for perfectly even fries—but be careful with your fingers!

Preparation Method

1. Preheat the oven: Set your oven to 425°F (220°C). This high heat is key for achieving crispy fries.
2. Prepare the potatoes: Wash and peel the sweet potatoes. If you prefer the rustic look (and added nutrients), you can leave the skin on. Cut them into thin, even strips—aim for about 1/4-inch thickness.
3. Toss with seasonings: In a large bowl, combine the sweet potato strips, olive oil, rosemary, garlic powder, salt, and pepper. Toss until each fry is evenly coated.
4. Arrange on the baking sheet: Spread the fries out in a single layer on a parchment-lined baking sheet. Avoid overlapping them—it’s better to use two sheets if needed.
5. Bake: Place the sheet in the oven and bake for 15 minutes. Then, flip the fries using a spatula to ensure even cooking. Bake for another 10-15 minutes, or until they’re golden and slightly crispy.
6. Prepare the dip: While the fries bake, whisk together honey, Dijon mustard, and Greek yogurt in a small bowl. Taste and adjust sweetness or tanginess to your preference.
7. Serve: Once the fries are done, let them cool for 2-3 minutes. Serve them warm with the honey mustard dip on the side.

Sensory tip: The fries are ready when the edges are golden brown and slightly blistered. They should smell earthy and slightly caramelized.

Cooking Tips & Techniques

Getting baked sweet potato fries crispy can be tricky, but here are some tried-and-true tips:

• Cut evenly: Uniform fries ensure even cooking. If some are thicker, they’ll stay soft while thinner ones crisp up.
• Don’t overcrowd the pan: Air circulation is crucial. Use multiple baking sheets if needed.
• Pat dry: If your sweet potatoes seem moist, pat them dry with paper towels before tossing them with oil.
• Flip carefully: Turning the fries halfway through ensures even browning. Be gentle to avoid breaking them.
• Use convection: If your oven has a convection option, use it for more even crisping.

I’ve learned (the hard way) that skipping the flipping step leads to uneven fries. And don’t skip the parchment paper—it’s a lifesaver!

Variations & Adaptations

Want to mix things up? Here are a few ideas:

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the seasoning mix for a bit of heat.
• Vegan Dip: Swap Greek yogurt for plant-based yogurt or simply use honey and mustard alone.
• Cheesy Twist: Sprinkle grated Parmesan over the fries halfway through baking for extra flavor.
• Seasonal Herbs: Sub rosemary with thyme or sage for a different herbal note.
• Air Fryer Version: Cook the fries in an air fryer at 400°F (200°C) for 15 minutes, shaking the basket halfway through.

Personally, I’ve tried adding smoked paprika and loved the smoky depth it brought to the dish!

Serving & Storage Suggestions

These fries are best served warm and fresh, but here’s how to make the most of leftovers:

• Serving: Pair the fries with grilled chicken, burgers, or even a fresh salad. They’re also fantastic as a party appetizer.
• Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 5-7 minutes to regain crispiness. Avoid microwaving—they’ll turn soggy!

Fun fact: The flavors deepen with time, so the honey mustard dip is even better the next day!

Nutritional Information & Benefits

Here’s a quick snapshot of what makes these fries a healthier option:

• Calories: Approximately 180 per serving (excluding dip).
• Vitamin A: Sweet potatoes are packed with beta-carotene, which supports eye health.
• Fiber: Great for digestion and keeping you full longer.
• Healthy Fats: Thanks to olive oil, you’ll get a dose of heart-healthy fats.

If you’re watching your sugar intake, adjust the honey in the dip—it’s easy to customize!

Conclusion

There you have it—the Ultimate Baked Sweet Potato Fries with Rosemary. From their crispy edges to the irresistible honey mustard dip, this recipe is one you’ll come back to time and again. Whether you’re serving them as a snack, side, or appetizer, they’re guaranteed to be a hit.

Give this recipe a try, and don’t be afraid to put your own spin on it. Maybe add your favorite spice blend or try a new dipping sauce. Let me know how it turns out—I’d love to hear your variations! Don’t forget to share your creations or pin this recipe for later. Happy cooking!

FAQs

Can I make these fries without peeling the sweet potatoes?

Absolutely! The skin adds a rustic touch and extra nutrients. Just make sure to scrub them well before slicing.

Why aren’t my fries crispy?

Overcrowding the baking sheet or skipping the flipping step can lead to softer fries. Make sure to spread them out and follow the instructions carefully.

Can I use dried rosemary instead of fresh?

Yes, but use half the amount since dried rosemary is more concentrated in flavor.

How do I adjust the sweetness of the honey mustard dip?

Simply add more or less honey depending on your taste. You can also experiment with maple syrup for a different twist!

Can I freeze cooked sweet potato fries?

It’s not recommended. They tend to lose their texture when thawed. It’s better to enjoy them fresh or refrigerate for short-term storage.

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