Monday, March 26, 2012

Baked Sweet Potato Fries with Rosemary

Baked Sweet Potato Fries with Rosemary

I have not posted a recipe for a long time, so here is a quick and easy one.  With Spring bursting fourth everywhere in the midwest, bar-b-ques get pulled out of the barn, the garden that has been asleep all winter starts to get worked, and I personally look for something that is quick and easy to cook, so that we can spend more time outside doing all those fun springy things after being cooped up all Winter.  We actually had it pretty mild this Winter, which is why I was able to make this recipe so early in the Spring.  My rosemary plants usually don't survive the winter, but this winter they just kept on and I was able to go pluck some leaves even durring the winter months.  Nothing tastes better on sweet potato fries than rosemary and some course sea salt.  You can make these in the oven or on the bar-b-que; it is a fast and easy recipe that is also good for you, as sweet potatoes are a super food.  According to Eating Well, here is what you get in a serving of sweet potato: A 4-ounce serving of sweet potato (about 1/2 cup) provides 390% daily value (DV) of vitamin A, 40% DV of vitamin C, 18% DV of fiber and 13% DV of potassium, plus vitamin E, iron, magnesium and phytochemicals like beta carotene, lutein and zeaxanthin.

Sweet Potato Fries
Serves 4

4 Medium to small sweet potatoes
2 Tbs. Olive Oil
1 or 2 good size sprigs of rosemary
Corse Sea Salt

Preheat oven to 375.  Pour the olive oil on a baking sheet with sides.  Slice the sweet potatoes in half and then cut into wedges 1/4 to 1/2 inch thick.  We leave the skin on to get all the nutrients and fiber.  Toss the cut sweet potatoes in the olive oil on the baking sheet to lightly coat them with olive oil.  Pluck the rosemary leaves from the stem and sprinkle over the sweet potatoes.  Toss to mix in the leaves.  Bake in 375 degree oven 30 to 45 minutes until slightly browned and potatoes are tender.  Top with a sprinkling of corse sea salt before serving.  To make these on the bar-b-que substitute heavy duty foil for the baking sheet, loosely wrap the potatoes in foil to make a packet that can be placed on the grill and cook the same way.  Sweet potatoes may need to be moved up to top rack of grill to finish cooking and avoid burning...and to make room for your burgers!  Enjoy

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