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Healthy Eating

Rosemary Garlic Truffle Oil Sweet Potato Fries (Recipe)

After a few too many bags of frozen sweet potato fries, I've added this to my instant crowd pleaser menu and tossed those bags for good.

Written by Savannah Wishart Last updated on November 7, 2014

Wow, what a mouthful. A mouthful of words, and if you fancy, a mouth full of the most delicious sweet potato fries you’ll ever eat. Try to let them cool first!

After having shoved a few too many bags of frozen sweet potato fries into the oven, I’ve added this to my instant crowd pleaser menu and tossed those bags for good.

Sweet Potatoes and Truffle Oil

Filled with nutrients – iron, beta-carotene, vitamin B6, fiber, manganese, calcium, vitamin C, vitamin A, and potassium – these bright orange tubers are a great transition into colder weather, especially when sprinkled with warm spices like cinnamon and allspice.

While sweet potatoes decorate most of our kitchen counters, truffle oil brings a whole new level of exquisite, exotic taste to the palate. So many health experts swear by the Mediterranean diet, and truffle oil might be the easiest way to add a bit of Italian to your sweet potato fries.

Rosemary Garlic Truffle Oil Sweet Potato Fries

Ingredients:

  • An armful of sweet potatoes (let’s go with 3 big ones)
  • 1 generous handful of fresh rosemary
  • 3 Tbsp fresh parsley, chopped coarsely
  • 3 cloves of garlic, sliced
  • 1 Tbsp truffle oil
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Recipe:

  1. Preheat oven to 425 degrees.
  2. Cut the sweet potatoes into thick wedges. Pro tip: Cut sweet potato in half length-wise. Cut each half into quarters, length-wise.
  3. Place sweet potato wedges into a mixing bowl.
  4. Cover sweet potatoes with oils, salt, pepper, garlic, and herbs. Mix together, making sure the wedges are covered in oil. (Optional: Let sit for 15 minutes. I personally think it helps the flavors stick, but this isn’t necessary)
  5. Spread wedges (with all the herbs) evenly over a foiled baking sheet.
  6. Cook for 30 minutes, or until they reach desired softness or crunchiness.
  7. Devour!

Photo courtesy of Savannah Wishart Photography.

About Savannah Wishart

Savannah Wishart is a commercial photographer specializing in primal arts: paleo food photography, yoga photography and CrossFit photography. While studying the art, science and mathematics of photography at Brooks Institute, she happened upon her first CrossFit gym, CrossFit Pacific Coast. Since that fateful introduction in 2009, she has become a passionate competitor and follower of the paleo diet. In 2012, a few months before graduation, she fell in love with the softness that can only be found in yoga.

After graduating and pursuing an international career in travel photography, Savannah came full-circle back to her athletic roots to pursue the work she does today. Since January 2013, she has built intimate partnerships with clothing companies, health magazines, CrossFit affiliates, elite athletes, and practiced yogis - and those relationships continue to grow.

Her project, Primal Revolutions, is all about supporting individuals and businesses that aim to bring the world back to a natural environment. It is a partnership with Mother Nature - a contract to empower those who wish to make the world a better and healthier place - healthier in terms of sustainability, natural foods, primal movement, love, and environment.

When she's not photographing, networking, or writing, Savannah can be found hiking with her dog, Havok, finding a taste of release in downward dog, learning about animal totems, or smashing out a few burpees with friends.

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