Meet Your New Favorite Fry
April 8, 2014 11 Comments
Snack Girl knows you have had sweet potato fries and said things like, “Wow! I had no idea how good these are!”
There is an eatery in town that let’s you choose which type of fries you want and I always go for the sweet potato. They have more flavor than a regular potato in my opinion and they have been ruled to be healthier.
Sweet potatoes have 400% of your daily requirement of vitamin A, more vitamin C, fewer calories, and more fiber than white potatoes. White potatoes are higher in essential minerals, such as iron, magnesium, and potassium so they are still a good option.
Many of you probably don’t want to make your own fries because you can buy them anywhere. I like to bake my own fries because they have much fewer calories than the deep fried version and they are a hit with my kids. I don’t peel them because I like the skin (and because I am lazy).
I will say that my sweet potato fries tend to come out a bit charred and soggy. Sadly, this is the way I like them, but I am not sure that all of you will enjoy them.
I found this great post - 10 Tips To Make Oven Fries Crispier – which is a great resource how to get the perfect sweet potato fry. One of the tips is to use parchment paper, which I do and I find that it works well IF I make the fries small enough.
Some great additions to sweet potatoes are:
- brown sugar
- cajun spice
- cayenne pepper
- minced garlic
- taco seasoning
Grab your favorite flavors and just toss them in. They become so flavorful and seriously addictive (like those other french fries - but you have forgotten them and moved on because these are SO much better).
After you make these, just pop them in your fridge. Eat them as a snack or add them to your salad. Mush them in your yogurt or eat them for breakfast After they are refrigerated, they aren't as crunchy but they still taste really good.
What do you put in your sweet potato fries?
Sweet Potato Fries Recipe
2 medium sweet potatoes (do not peel)
2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 450 F. Line two rimmed baking sheets with parchment paper. Half the sweet potatoes lengthwise. Place on flat slide and slice 5-6 spears (thick and long strips) of sweet potato. Place them on the parchment paper and toss with olive oil and your favorite flavorings.
Spread them in one layer. It is important that they have space around them and aren't piled up on each other. Bake for 15 minutes and turn with tongs or a spatula. Bake for another 5 to 10 minutes, until lightly browned. Add optional salt and pepper. Serve hot, room temperature, or cold.
For one serving: 111 calories, 6.8 g fat, 11.8 g carbohydrates, 1.1 g protein, 1.9 g fiber, 21 mg sodium, 4 Points+
Points values are calculated by Snack Girl and are provided for information only.
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