I recently made dinner for a good friend who is both a TFF subscriber and an excellent cook, who had somehow never made this recipe. I guess I have never put it in the newletter before because it’s so simple. But the results are delicious: crunchy outside, moist inside, salty and sweet. The herbs and garlic add a savory element; omit them if you want to emphasize the sweetness.
Preheat the oven to 400 degrees. Baking at a lower temperature will cook the sweet potatoes but they won’t be crisp.
Slice 2 lbs. sweet potatoes into rounds 1/2″ thick. If you cut them thinner, they won’t stay moist inside. Cut the rounds into fries.
Toss the sweet potatoes in a large bowl with 1/2 t. salt and 3 T. olive oil. Add black pepper to taste. Arrange on a baking sheet in a single layer. Sprinkle with 1 T. chopped fresh rosemary leaves.
Bake for 10-15 minutes, until the bottoms of the fries are crisp and brown and are no longer sticking to the pan. Use a spatula or tongs to turn them over, then sprinkle 1 or more minced cloves of garlic over them. Cook another 5-10 minutes, until they are tender inside. The side that was face-down first will be crispier than the one that was facing up.