Oven-Baked Sweet Potato Fries: Indulging in a Healthier Way
Let’s face it: no matter how many times we’re told french fries are bad for us, the fact remains that they are deliciously addicting. Kids are especially fond of the salty side-dish, but when you get right to it these treats are certainly not the healthiest choice.
Luckily, there’s a delicious replacement that not only packs a punch of flavor, but is also filled with nutrients. Sweet potatoes (not to be confused with yams, which are not nearly as nutritional) have a low glycemic index and are a wonderful source of vitamins A, B6 and C. But that’s not all! Potassium (great for those of you who aren’t crazy about bananas), fiber, manganese, copper and iron are all found in just one sweet potato.
Sweet potato fries are a personal favorite of mine–I make them at home as often as I can! Here is a great oven-baked recipe that the entire family will love…!
- 1 lb sweet potatoes, cut in half
- 3 tbsp extra virgin olive oil
- Kosher salt/coarse sea salt (or, if you’re feeling sweet, cinnamon)
- Preheat your oven to 500°F. Line a baking sheet with aluminum foil and place in the oven while you prepare your potatoes.
- Cut the potatoes into wedges 1/4″ to 1/2″ thick, disks, strips… whatever shape you’re feeling at the moment! Toss cut potatoes in a bowl with olive oil and salt/cinnamon.
- Remove the hot baking sheet from the oven and place the potatoes on the aluminum foil in an even layer. You will know that the pan is hot enough if the potato sizzles when you drop it.
- Return the sheet to the oven and lower the heat to 450°F. Bake for 25 minutes (if in wedges) or until they’re as tender as you prefer. Please note that thinner potatoes will cook quicker than thick ones.
- Remove the sheet from the oven and loosen and flip the potatoes from the foil with a spatula. Return to the oven and cook for another five minutes.
- Season with more salt/cinnamon as you’d like. Serve, and enjoy!
*This recipe yields about 4-6 servings.