We grilled on Memorial Day – it was sunny and absolutely perfect weather. Mid 80’s. We hit up the pool for a few hours while our daughter was lifeguarding (proud parents) and then came home to make a nice holiday feast. I had several sweet potatoes on hand that I wanted to use up along with some blossoming Rosemary in the garden. I thought that paired up with a dusting of cinnamon would be perfect. They turned out great and I wanted to share this super easy recipe with you all. Hope you enjoyed the holiday with family, friends and good food too!
3 large sweet potatoes, washed/scrubbed with skin left in tact
3 tablespoons of olive oil or coconut oil
1/4 cup or less of fresh Rosemary sprigs, washed and roughly chopped
1 teaspoon of ground cinnamon
Preheat your oven to 450 degrees and spray your cookie sheets with olive oil. Slice your sweet potatoes into wedges or thinner for skinny fries. I did more of a thin wedge. Then add that and all of the remaining ingredients to your bowl. With clean hands, get in there and toss and coat the potatoes. Once evenly coated, add the potatoes to your baking sheets avoiding overlapping them. I use two baking sheets. Bake anywhere from 12-15 minutes then flip each slice over. They should be golden brown, if not – give them additional time. Then flip until the other side is golden as well. Serve the fries hot out of the oven.
— Knead to Cook