I used to hate sweet potatoes. I also hated yams, butternut squash, and most of all, I hated pumpkin. I hated pumpkin with a nauseous passion when I was a little girl. My taste buds have definitely matured now, with sweet potato fries being my favorite of the bunch. I love the sweetness of them. The same sweetness that used to make me want to gag when I was 10. Heck, I’ll admit that it made me want to gag at 25.
In the last five years, my taste buds have matured in a major way. I blame it on my website. Pumpkin pie is still on my most hated food list, however. But bring on the pumpkin bread and pumpkin pancakes. I’ll even eat pumpkin roasted and savory. I just can’t get past it in a pie. I’m making one for Thanksgiving, but only because my entire family is pumpkin pie fanatical. I’ll post it later this week for any of you who are crazy for pumpkin pie also. I’m sure there are a few of you out there.
Back to these fries. I ate the whole pan. The fresh rosemary and sage take these fries to the next level.
Ingredients – For an alternative variation, you can use russet potatoes.
2 medium sweet potatoes
A sprig of fresh rosemary
2 fresh sage leaves
Celery salt, or fine-grain sea salt
Preheat oven to 375 degrees Fahrenheit.
Slice sweet potatoes into sticks. Mince sage and rosemary, reserving a teaspoon of minced rosemary for later. Place cut sweet potatoes onto a parchment-lined baking sheet. Drizzle with olive oil, sea salt, minced sage and rosemary (about 1 1/2 tablespoons). Stir ingredients around and make sure fries are one layer and evenly spread out.
Bake for 20 minutes, or until crispy with brown edges, stirring the fries midway. Once out of the oven, sprinkle on reserved minced rosemary and a dash of fine-grain sea salt, if needed.