Sometimes when I go out to eat, I will “splurge” and order sweet potato fries as a side. They are one of my favorite treats! However, I hate that these nutritious sweet potatoes are being fried up to become something less healthy than what they could be! At our house, we bake sweet potatoes instead of frying. Baking sweet potato fries tastes just as good (if not better) and it has a lot less fat!
When you look at the back of a bag of pre-made sweet potato fries, you will notice a long list of ingredients. I don’t know about you, but I just want good ole’ fashion sweet potatoes with my meal!! When you make your own, you get the benefits of less preservatives/additives and more nutrients! Even my husband, who is not a big sweet potato fan, loves these fries!
I like to use about one sweet potato per person when I am preparing this dish. There are lots of different ways to season sweet potato fries but we love sea salt, ground black pepper, and paprika. The trick to a good sweet potato fry? Cornstarch! Just a little bit of cornstarch (or I like to use arrowroot) will make for a more crispy fry!
First, I wash my sweet potatoes with a vegetable cleaning spray called FIT. It is all-natural and is safe on all foods, even organic. Once they are washed and dried, I use a hand peeler to peel off any dark or dirty spots. I like to keep some of the skin on to add nutrients and fiber but you can peel the whole potato before cutting!
Preheat the oven to 425 degrees. Once you peel the potatoes, slice them into whatever shape and thickness you would like! I like to cut the potato in quarters lengthwise, and then cut the quarters into fries.
Optional step: As you cut the fries, put the cut fries into a bowl of cold water as you continue cutting. This will help the fries stay crispy! Once all the fries are cut, put the fries onto a dry paper towel and then transport the fries into a gallon sized plastic bag.
For each potato, I put about 1/2-1 tbsp of extra virgin olive oil, 1/2 tsp of course sea salt, 1/4 tsp of pepper, 1/4 tsp of arrowroot or cornstarch, 1/8 tsp of paprika. Once all of this is in the bag, I zip the bag and shake it all up!!
Grease a cookie sheet lined with aluminium foil with extra virgin olive oil. I like to use my reusable spray container! Dump the fries onto the foil and spread them out the best you can so the fries are not laying on top of each other. Bake the fries for about 20 minutes and then pull the fries out to flip them with a spatula. Place the fries back into the oven for another 20 minutes or so. I usually watch/feel/taste the fries until they seem to be my desired crispness!
Ingredients Instructions Notes Potassium: 541 mg Protein: 2.3 g Vitamin A: 438 % Vitamin C; 38%
Potassium: 541 mg
Protein: 2.3 g
Vitamin A: 438 %
Vitamin C; 38%