2lbs sweet potatoes, wash & cut into french fry size sticks
2 tablespoons coconut oil, melted
2 tablespoons fresh rosemary, coarsely chopped
3 tablespoons Fresh honey
1 teaspoon salt
1 teaspoon freshly ground black pepper (we use Tellicherry Peppercorns for this)
Preheat the oven to 400F. Line a baking sheet with foil or parchment paper. We don't recommend a silpat for this one as the fries don't get crispy enough.
In a small bowl combine the melted coconut oil, honey, rosemary, salt, and black pepper. Place the cut sweet potatoes in a gallon size ziploc bag or large bowl. Pour the seasonings over the fries. If using a bag, seal the bag and shake thoroughly to coat evenly. If using a bowl, toss gently to evenly coat.
Arrange the fries in a single layer on the prepared baking sheet. Bake for 25 minutes, remove from oven, flip the fries -(Yes, every single one of them!), return the fries to the oven and bake 12-18 minutes more, or until fries are brown & crisp.
Crispy Garlic Romano Sweet Potato Fries
Savory Cumin Cilantro Sweet Potato Fries