Sea Salt & Rosemary Baked Sweet Potato Fries
THESE fries. Really something special. Thick cut, a little crispy, both sweet AND savory, a tangy dijon dipping sauce…yes, yes, YES.
There is a restaurant in Grand Rapids near our old home that we used to frequent called Electric Cheetah. I miss it dearly. They serve these sweet potato fries with sea salt and rosemary, and your choice of dipping sauce. Simply the best. I wanted to recreate for all you lovely people, because aside from being absolutely out of this world delicious, they are extremely nutritious! I make them numerous times a week!
I whipped up a creamy dijon dipping sauce using about 2 tbsp dijon mustard, 1 tbsp Hellman’s vegan mayo, and 1 tbsp agave. The dip completes them, but they'll go fast with or without!
On a side note…Valentines Day is just around the corner. Dan and I don’t celebrate this “holiday” because our wedding anniversary is February 11, but I love getting little gifts for my boys. Raise your hand if you’re obsessed with Target’s dollar section (I have both of mine up. Guilty!!). I found the perfect little Valentine’s themed baskets to stuff with special treats for my mini loves. When you’re a kid, every holiday is such a big deal, and it’s fun to see their little faces light up when they get something unexpected!
And without further ado…your Sea Salt & Rosemary Baked Sweet Potato Fry recipe! You can thank me in bottles of red wine. ;)
Sea Salt & Rosemary Sweet Potato Fries
INGREDIENTS
For the Fries
2 large sweet potatoes
2 tbsp macadamia nut oil*
1/2 tsp sea salt
1 tsp dried rosemary
For the Dijon Dipping Sauce
2 tbsp grainy dijon mustard
1 tbsp Hellman’s Vegan Mayo
1 tbsp agave nectar
INSTRUCTIONS
For the Fries
Preheat oven to 400* and line a baking sheet with a silpat mat**
Peel sweet potatoes and slice length wise into strips about 1/2 inch thickness.
Evenly spread fries on baking tray. Drizzle with oil and sprinkle on the sea salt and rosemary.
Toss with hands to evenly coat and arrange on baking tray so they do not overlap
Bake between 30-40 minutes, tossing halfway through. They will start to brown on edges when ready.
For the Dijon Dipping Sauce
Add all ingredients to a small dish.
Mix together evenly!
*We love macadamia nut oil for cooking at high heats, but if you don’t have any, I recommend melted coconut oil or avocado oil as a replacement
**If you don’t own a silpat mat…what are you waiting for because THEY ARE LIFE CHANGING?! But really, if you don’t, parchment paper will work too. :)
