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Oven-Roasted Sweet Potato Fries

20 min prep


  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes in half, then lengthwise into wedges. Do not peel (unless you are on a low fiber diet). The wedges should be about ½-inch thick at the widest place. In a large bowl, toss the potatoes with the rosemary and olive oil.
  3. Line a baking sheet with parchment paper and put in the oven for 5 minutes to heat up. When it is hot, remove from the oven and spread the oiled potatoes onto the sheet in a single layer. Sprinkle with salt.
  4. Return to the oven and bake on a high shelf. Turn the potatoes from time to time for even browning until they are tender and golden, about 30 minutes.


  • 3 large sweet potatoes (about 2½-3 pounds), scrubbed
  • 2 tablespoons olive oil
  • 1 branch of rosemary, stripped of its leaves (optional)
  • 1 teaspoon salt

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