Rosemary Cayenne Sweet Potato Fries
Prep time
Cook time
Total time
Recipe type: Appetizer, Snack
Serves: 2
  • 2 large sweet potatoes, cut into shoe-string fries
  • 2 teaspoons olive oil
  • 1/2 teaspoon seasoned salt (I use Lawry's Seasoned Salt)
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons dried rosemary
  • 1/4 teaspoon cayenne pepper (curry would be good, too, if you don't have cayenne pepper!)
  • 1 tablespoon corn starch
  1. Preheat oven to 425 degrees F. Prepare a baking sheet lined with parchment paper or foil and lightly spray the top with cooking oil.
  2. With a large knife and using your whole weight, cut the sweet potato in half. Be careful not to cut your fingers off! Once you get it cut in half, it's easier to make slices. On a flat surface, turn the potato cut-side down and start slicing the potato lengthwise into wedges. Then take a wedge and cut that into two to three sub cuts (about the size of large shoe-string fries).
  3. In a small bowl, mix together the olive oil, seasoned salt, pepper, rosemary, and cayenne pepper. Place the potatoes in a large Ziploc bag. Pour the olive oil mixture over the potatoes. Sprinkle corn starch on top. Close bag and shake to coat thoroughly. The corn starch will help crisp up the fries while baking.
  4. Arrange potatoes in a single layer on the prepared baking sheet and bake for 25 minutes or until fork tender, turning over half way through. They will be soft in the middle and browned on the outside. Sprinkle with more seasoned salt, if desired.
Recipe by Bakerette at