Saturday, May 7, 2011

Baked Sweet Potato Fries

 Sweet potatoes are an amazing food. Sometimes I feel like people only associate them with Thanksgiving or marshmallows, but they really should be a staple in the diet throughout the whole year, minus the marshmallows (sorry). Sweet potatoes are one of the healthiest foods we can eat, and (bonus!) they're really affordable. They're rich in beta carotene (vitamin A), which offers a multitude of health benefits. And they actually taste really delicious, thanks to their high natural sugar content.
 This is my favorite way to eat sweet potatoes. Roasting them in the oven really allows them to caramelize and it brings out their great sweet potato flavor. Because they're cut up (relatively) thin, they cook a whole lot faster than a whole potato, which means these fries are perfect when you don't want to wait over an hour for a potato to cook. I should mention that these don't really get crunchy because of the water content of the potato. They look like fries, but they're not exactly the same texture. I always eat these with a homemade honey mustard dipping sauce. I wouldn't eat them any other way.

Baked Sweet Potato Fries (serves 1)
For the Fries:
1 large sweet potato, cut into 1/2 inch thick strips
1 1/2 tbs olive oil
sea salt

1. Preheat oven to 350.
2. Put  the cut-up sweet potatoes on a baking sheet and rub olive oil all over them with your hands until they're evenly coated.
3. Sprinkle with as much or as little sea salt as you like.
4. Bake for 30 minutes, tossing them once to ensure even cooking, or until they are soft, golden, and turning slightly brown.

For the honey mustard dipping sauce:
Mix one part dijon mustard to one part honey. Adjust the ratio to how sweet you like it.


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