Sweet potatoes are a great alternative to regular white potatoes. They have lots of fiber, which helps to keep feeling full and satisfied longer. They’re also great for diabetics since they’re a low glycemic index food. They also make a wonderful change from the typical potato. They’re slightly sweet and rich in flavor. These homemade fries are delicious. The mustard and rosemary add depth to the sweet potato. In addition to being delicious and beautiful – they’re really easy to make. Just peel, slice, toss and bake! Best of all, They’re packed with nutrients and flavor and add color to your meal. They’re a wonderful side that the whole family will love!

Roasted Sweet Potato Fries

These simple and delicious sweet potato fries are perfect to go with nearly any meal this fall. They’re a wonderful side dish, adding flavor, color and nutrients to your meal. They’re a snap to make and they’ll be enjoyed by everybody!

Ingredients

  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp minced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven to 400 degrees F and lightly grease a large baking pan or jelly roll pan. Set aside.
  2. Peel the sweet potatoes and slice into wedges about 1/2 inch thick.
  3. Place the sweet potatoes in a large bowl.
  4. In a small bowl, mix the oil, mustard, honey, rosemary, salt and pepper.
  5. Drizzle the seasonings over the potatoes and toss to mix well.
  6. Spread the potatoes on the prepared pan.
  7. Bake for 25 – 30 minutes or until tender. Stir occasionally to make sure the potatoes don’t stick.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Gluten free

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 129

Fat: 7

Protein: 1

Entire recipe makes 4 servings
Serving size is about 1/2 sweet potato
Each serving = 4 Smart Points/3 Points
PER SERVING: 129 calories; 7g fat; 1g saturated fat; 16g carbohydrates; 2.6g sugar; 1g protein; 2g fiber

3 Comments

  1. Hi. Delicious recipe but for some reason I can never get them to crisp. I used a baking sheet with foil and then at the end even turned the broiler on. They are soft.
    Thank you!

  2. Just wondering….shouldn’t the serving size be 1/2 potato instead of 1/4? You are using 2 potatoes for 4 people, so my calculation would think it is 1/2 potato each. Am I wrong? Thanks for the great recipe

    • Lisa Coffman Reply

      Whoops! Yes, the serving size is 1/2 a potato.

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