Roasted Japanese Sweet Potato Fries Recipe
These crunchy sweet potato fries are sweet and savory, seasoned with garlic and rosemary, and served with a creamy garlic-rosemary mayo. The perfect side dish or appetizer that's ready in 30 minutes!
Servings: 4 servings
Calories: 251kcal
Equipment
- baking sheet
- large bowl
- small bowl
Ingredients
- 3 medium Japanese sweet potatoes, scrubbed and cut into ½-inch thick matchsticks
- 3 Tablespoons olive oil (or any neutral cooking oil)
- 1 teaspoon garlic powder
- 1 Tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- flaky sea salt (optional)
For the Garlic-Rosemary Mayo:
- 2 Tablespoons mayonnaise
- 1 teaspoon fresh rosemary, chopped
- 1 garlic clove, minced
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss cut sweet potatoes with oil, garlic, rosemary, and salt.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 15 minutes, until golden on the bottom. Use a spatula to flip potatoes and bake for an additional 10-15 minutes, until they are evenly crispy and browned.
- Make the Garlic-Rosemary Mayo: In a small bowl, combine mayonnaise with the rosemary, garlic, and salt.
- After removing sweet potato fries from oven, sprinkle with flaky sea salt. Serve with garlic-rosemary mayo.
Notes
- Cut your sweet potatoes thinner so they cook faster and get nice and crispy.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Place in a preheated 350 degree F oven for 10-15 minutes, until heated through.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 429mg | Potassium: 590mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24067IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg