If you’re looking for a side dish that has it all, here it is. These rosemary parmesan sweet potato fries were developed out of the need for a refrigerator clear out. I had extra sweet potatoes, fresh rosemary, a lemon, and a few random pantry items. Plus I was really craving a sweet potato fry. This dream side dish has officially become a recipe that I can’t wait to make over and over again. The rosemary on the sweet potato fries adds an earthy, herby flavor to balance out the sweetness of the potatoes, and then finished with salty parmesan and the fries themselves are a delicious bite. Then, just think about it, dipping these sweet potato fries in tangy, zesty caesar-style dipping sauce. It’s a sauce you’ll be licking off your fingers as you dip the fries into it.
If you plan on making these rosemary sweet potato fries with parmesan and caesar dipping sauce, here are a few tips to make sure they’re delicious:
To begin this dish, we’ll get the sweet potatoes in the oven. Slice the sweet potatoes first into long pieces and then cut them into long batons - i.e. french fry shape! Toss these sweet potato fries with olive oil, chopped fresh rosemary, salt, pepper, and nutritional yeast. The nutritional yeast adds a cheesy layer of flavor to the fries and helps encourage more browning. Bake these french fries in a hot oven for a total of about 25 minutes. Give them a good toss in the middle to help make them brown on either side.
While the sweet potato fries are baking, make the caesar-style dipping sauce. The sauce is a mix of mayo, the zest and juice of a lemon, worcestershire sauce, dijon mustard, and a pinch of salt and pepper. Stir all of the ingredients together and give them a taste. If it taste unbalanced to you, make any adjustments you need. Some lemons are more flavorful than others, so add more if necessary or a pinch of salt if the flavors need to pop.
Once the sweet potato fries are finished baking, toss them with a handful of grated parmesan cheese. If you toss them while they’re still warm, the cheese will slightly melt onto the fries and some pieces will become almost crispy from the heat. Scoop the rosemary sweet potato fries and any crispy bits from the pan into a serving bowl. Serve with the caesar dipping sauce and enjoy!
If you make this recipe, please tag @laura.loves.to.cook on Instagram, TikTok, or Facebook so we can share how we’re loving our food together. I hope you love this recipe as much as I do!!
Crisp, oven baked sweet potato fries made with fresh chopped rosemary and topped with grated parmesan cheese. These sweet, savory, salty fries are paired with a zesty, rich caesar dressing, making this a perfect snack or side dish to enjoy!
Preheat your oven to 450°F and set out a large baking tray.
Slice the two sweet potatoes into french fry shaped pieces by first cutting them into long slices and then into baton shaped pieces.
Toss the sweet potato fries with the olive oil, chopped fresh rosemary, nutritional yeast, salt, and pepper. Arrange the seasoned sweet potato fries into a single layer on the baking tray.
Bake the sweet potato fries for 15 minutes and then toss or flip the potatoes to the opposite side so they can brown evenly. Bake the sweet potato fries for another 10-12 minutes until lightly browned on all sides.
While the sweet potato fries bake, use a small mixing bowl to make the caesar dipping sauce. Add the mayo, zest and juice of 1 lemon, Worcestershire sauce, and dijon mustard and mix to combine.
Taste and season with salt and pepper. Set aside until the rosemary sweet potato fries are finished baking.
Once you take the rosemary sweet potato fries out of the oven, immediately toss them with grated parmesan cheese.
Transfer the sweet potato fries to a serving bowl, scooping up any rosemary or parmesan pieces that fell off and topping the fries with the crispy bits. Serve with the caesar dipping sauce and enjoy!