Rosemary Maple Sweet Potato Fries

Maple syrup and sweet potatoes are a classic combination made even better with a hint of rosemary.

Maple syrup and sweet potatoes are a classic combination made even better with a hint of rosemary.

Without a doubt, rosemary is my favorite herb. I love its strong yet delicate flavor that pairs well with both sweet and savory dishes. I'm also always fascinated by rosemary's folklore and history. Traditionally it has been used as decoration for both weddings and funerals to symbolize beginnings as well as endings. 

Rosemary's lure and benefits also extend beyond the kitchen. In aromatherapy it's used to stimulate energy, concentration and memory which is why I always use it in the small oil diffuser I keep at my desk. Rosemary is also important in the medicine cabinet as it has antimicrobial, anti-fungal and anti-inflammatory. Studies have also shown that it may help stimulate hair growth and lower cortisol levels.

Crispy fries without frying? You bet with these Rosemary Maple Sweet Potato Fries.

Crispy fries without frying? You bet with these Rosemary Maple Sweet Potato Fries.

These Rosemary Maple Sweet Potato Fries are the perfect side dish to welcome the cooler temperatures. Plus, since only a small amount of maple syrup is necessary to make a big batch, these baked fries can still be part of a healthy, easy weeknight meal.

The secret to getting crisp sweet potato fries in the oven? High heat and equal sized fries! Make sure your oven is nice and hot before placing the fries in the oven. Also, only flip them once - opening the oven too much will lower the heat and reduce the crispiness. 

As for pairing these Rosemary Maple Sweet Potato Fries, they would be perfect with a roast chicken or a healthy burger bowl. They lose a bit of their crispiness once they are stored but popping them in a convection oven for a quick re-heat will help them crisp up again.

What would you pair with these sweet potato fries? Let me know in the comments!

Rosemary Maple Sweet Potato Fries

Time: 50 minutes

Serves: 4

Ingredients:

2 large sweet potatoes, scrubbed and dried

2 tablespoons light oil (such as avocado oil)

1 tablespoon plus 1/4 teaspoon fresh rosemary, finely chopped, divided

1 teaspoon maple syrup

1/2 teaspoon sea salt, divided

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Instructions:

1. Preheat oven to 415F. Cut sweet potatoes into wedges or 1/4 inch sticks, place into a large bowl and set aside.

2. In a small bowl, whisk together the oil, 1 tablespoon rosemary, maple syrup, 1/4 teaspoon salt, pepper and garlic powder until well combined.

3. Pour oil mixture all over the sweet potatoes and toss with your hands, making sure to evenly coat all of them.

4. Place the sweet potatoes on a baking sheet lined with parchment paper. Be sure the potatoes are in one layer and are spread out. Place the sheet in the oven and cook for 25 minutes, then flip them over and cook for another 20 minutes or until golden brown. 

5. Mix together the remaining rosemary and salt together in a small dish. Remove sweet potatoes from the oven and sprinkle with the salt mixture. Serve with your favorite dipping sauce and enjoy!

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