Sweet Potato Oven Fries with Rosemary and Garlic

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.

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