A potassium and fiber-rich alternative to white spuds, these baked sweet potato fries are gently sprinkled with olive oil for a heart-happy snack.Ingredients
1 tsp chopped fresh rosemary leaves
1 tbsp olive oil
1 lb sweet potatoes (about 3 medium)
1/4 tsp sea salt
Preheat oven to 425°F. In a small bowl, combine rosemary and olive oil; set aside.
Scrub potatoes and remove any blemishes. Cut each potato lengthwise into 1/2-inch slices. Stacking 2 slices together, cut each into 1/2-inch strips.
In a large bowl, toss potato strips with rosemary mixture until evenly coated. Spread potatoes on a large parchment-lined baking sheet in a single layer. Bake for 30 to 35 minutes, flipping potatoes over halfway through baking time, until lightly browned. Remove from oven, sprinkle with salt and serve warm.
- Calories 116
- Total Fat 3.5 g
- Sat. Fat 0.5 g
- Monounsaturated Fat 3 g
- Carbs 20 g
- Fiber 3 g
- Sugars 4 g
- Protein 2 g
- Sodium 174 mg