Baked Sweet Potato Fries

  • Servings: 3-5
  • Difficulty: Easy
  • Print

Sweet potato fries are not only DELICIOUS but they're powerhouses of nutrition and longevity. According to the Blue Zone Study the Japanese centenarian's (people who live to be 100+) diet consists predominantly of orange and purple sweet potatoes (along with other vegetables, tofu, and minimal amounts of meat). The antioxidants, fiber, and cancer-fighting properties in sweet potatoes are only some of the reasons we should eat them (as if we needed more). Sweet potatoes are super high in vitamins and minerals like vitamin A and C, manganese, copper, pantothenic acid, vitamin B6, biotin, and potassium. Sweet potatoes are also the most affordable of the most nutritious vegetables in the grocery store (meaning you can't compare them to iceberg or celery but when you compare sweet potatoes to broccoli or kale then they're one of the cheapest of the healthiest vegetables). Healthy sweet potato fries still feel indulgent with their crispy texture and sweet flavor. This recipes uses a bit of oil to make the fries crispy but if you're worried about your oil or salt intake then this recipe can be made omitting those ingredients. This recipe is the perfect side dish to accompany oatmeal burgers, salads, breakfast tacos (recipe below), or just by themselves! Let's get our vitamin A ON!

Ingredients

Directions

  1. Preheat even to 450 degrees F.
  2. Clean, peel, and sliced sweet potatoes into 1/4-inch long slices, then 1/4-wide inch strips (or to desired thickness).
  3. Lightly spritz a baking sheet with baking spray (or spread a teaspoon of oil on the baking sheet using a paper towel).
  4. Spread sweet potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
  5. Lightly spray the top of the potatoes and sprinkle with salt (to taste). Shake the pan to get all the excess salt and oil distributed onto the sweet potatoes.
  6. Bake until sweet potatoes are tender and golden brown (or to desired crispness), turning occasionally, about 20 minutes.
  7. Let cool 5 to 10 minutes before serving.
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