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Derek's sweet potato and rosemary fries recipe

9 ratings

Instead of traditional chips, Derek likes to serve these sweet potato fries with his veggie BBQ mushroom buns, as well as a crisp rocket salad. These easy fries are flavoured with fragrant rosemary for a herby finish, perfect with the natural sweetness of the potatoes. See method

Serves 4
15 mins to prepare and 30 mins to cook
194 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 sweet potatoes (about 750g), scrubbed
1 tbsp vegetable oil
2 tbsp fresh chopped rosemary
3/4 tsp garlic powder
few rosemary sprigs, stalk discarded and leaves chopped
dipping sauce, to serve

Each serving contains

Energy
825kj
194kcal 10%
Fat
4g 5%
Saturates
1g 3%
Sugars
11g 12%
Salt
0.2g 3%

of the reference intake
Carbohydrate 40.8g Protein 2.5g Fibre 6.6g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Line a large baking tray with nonstick baking paper.
Cut the sweet potatoes into long, finger-width wedges and put on the tray. Drizzle with the oil and scatter over the rosemary and garlic powder and season with black pepper. Toss together.
Cook in the oven for 25-30 minutes on the top shelf, until lightly golden and soft enough to be pierced through with a fork or skewer. Serve immediately with the rosemary sprigs and your preferred dipping sauce.

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