Preheat the oven to 350 degrees. Mix all ingredients except sweet potatoes in a large bowl. Once combined, add sweet potatoes and coat them well. Add more olive oil if needed. The fries should all be coated well to prevent them from sticking to the baking sheet while cooking. After the fries are tossed and the oil mixture is evenly distributed, pour the potatoes onto a baking sheet. It's ok if there is some extra oil on the baking sheet as well. The baking sheet should be big enough so that the fries are in one even layer. Before putting the sheet in the oven, sprinkle parmesan cheese (to your taste!) over the dish. Bake for ten minutes on the middle rack, then turn the potatoes. Bake ten more minutes. Then turn the oven to broil, or very high heat, and move the sweet potatoes to the top rack for about 5 minutes. Keep an eye on them, because one minute can be the difference between crispy, browned sweet potatoes and burnt ones! Of course, ovens vary so all times are approximate. The fries are ready when the parmesan cheese starts to brown and the fries get a little bit crispy on the outside.
If fresh herbs aren't available, use half as much of the dried herb. (Ex. instead of 2 T of fresh rosemary, use 1 T of dried rosemary). But fresh is best!
Also, as far as parmesan cheese goes, I like to add a little extra before the last 5 minutes of cooking (before you put them on broil).
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (51%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.5mg||2 %|
|Sodium 133.5mg||5 %|
|Potassium 272.6mg||7 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.9g|
|Protein 3.9g||6 %|
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Calories per serving: 153
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