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Sweet Potato Fries – Nummy Beta Carotene! 

Sweet Potato Fries – Nummy Beta Carotene! 

Hi. I’m a beta carotene addict. Well, not so bad that I have orange skin (it can happen people!), but orange vegetables/tubers strike a happy note for me. One of my favorite sources of bc are sweet potato fries. I’ve been working on a baked version and I think I’m there!

I use 2-3 sweet potatoes (about 1 1/2 pounds or so). Preheat the oven to 425 degrees. Scrub and peel the sweet potatoes and cut to desired size (thinner fries get crisper, thicker fries are less so). Place the fries into a gallon-sized zipper-type bag and add 1-2 tablespoons of olive oil, close the bag, and squish around the bag until the sweet potatoes are well coated.  

Open the bag and add about 1/4 c. of flour (rice flour can be substituted if you need to go gluten free), re-close the bag and coat the fries. Pour the fries onto a baking sheet lined with a silicone liner (You still don’t have one? What are you waiting for?!?) and spread them evenly in pan. Because of the sugar content of sweet potatoes, they will stick to untreated or unlined pan. Parchment paper or nonstick spray would work – foil should be sprayed with nonstick spray as well. Season to your preference. I grind sea salt and cinnamon over them – mmmmmm! (Side note: you’re not really surprised my salt and pepper grinders are Disney-fyed, are you?)

 Bake at 425 degrees for 25-30 minutes (depending on how thick cut you made them). Check on them after 15 minutes and turn them – adjust time as needed. Serve hot with your favorite dipping sauce. 

 

 
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Posted by on February 17, 2016 in Recipe

 

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