Sweet potato fries never tasted so good! We are thrilled with this combination and how the rosemary infused SHUGA syrup enhances the natural sweetness of the sweet potatoes. This guilty pleasure-comfort-food recipe, takes away the “guilty” part since instead of fried, these sweet potato fries are baked!
For y’all busy moms, here is a TIP: these Sweet and Spicy Rosemary Baked Sweet Potato Fries are perfect for a quick and healthy snack for you and your kids! After all, you can never go wrong with a sweet touch of our Hey Shuga! and a little bit of a salty twist.
All you need is:
1- Preheat oven to 425 degrees.
2-On a small container mix Hey SHUGA! with freshly chopped rosemary and set aside while you work on the sweet potatoes.
The freshly chopped rosemary oils will infuse the SHUGA!.
3- Peel sweet potatoes and slice them into thin and long fries shape.
4- Place sweet potatoes on a baking sheer and toss to coat them with olive oil, cayenne pepper, garlic powder, and salt.
Arrange them into one even layer and bake them for 10 min.
5- After 10 minutes try flipping them with a spatula, as a fork could break them; they will be very tender.
6- Cook them for another 10 min and keep cooking checking often until they start to turn golden brown and with dark edges.
When you remove them from the oven, they will be soft and tender inside with a crispy outer layer.
Serve them warm and drizzle them with the SHUGA! rosemary mixture and enjoy!
If you loved this recipe as much as we did, share it! let us know what you think.