Sweet Potato Fries. Yup another one of gods gifts on this beautiful earth. This is a staple for me at home, something I make in some general form whether it's roasted sweet potatoes, sweet potatoes added to quinoa or a spinach salad. But today, it was their roasted form in a crunchy texture all on their own (perfect to pair alongside mostly any meal or to have all on their own!)
Why are SWEET POTATOES better than their white counterparts? They are a complex carbohydrate that instead of turning immediately to sugar like their white coutnerparts, they help to stick with you longer and are rich in nutrients that are devoid in white potatoes. What is the sweet potato most known for on a micronutrient level:
- Vitamin A - Sweet potatoes are the richest source of Vitamin A needed for vision, strong immunity, and strong and healthy skin.
- Carotenoids (Beta-carotene) - Carotenoids are the organic pigments giving the sweet potato its rich skin and has powerful effects on boosting the immune system and supporting healthy skin.
- Potassium - A mineral needed to support normal functioning of cells and organs. It's also an electrolyte needed to support healthy nerve and heart functions
SWEET POTATO FRIES
SERVES: 2 (batch cook to make more all at once!)
- 1 Large Sweet Potato
- 2 tsp Coconut Oil
- 1/4 tsp salt
- PRE-HEAT. Preheat oven to 450°F.
- SLICE. Peeling is optional, but wash it well if you keep it on. Slice into 1/2" strips. HERE is a good video to demo how to cut them into small strips with your knife.
- SOAK. This step is optional, but helps give a crispier fry. Soak your sweet potatoes in a bowl of water so they are completely immersed. This helps release some extra starch and water content. After soaking for 1 hour, drain and pat the taters dry with a cloth or paper towels (make sure you get all the moisture out).
- SEASON. Toss sweet potato wedges with just a tiny bit of oil, salt and pepper (you can add any other seasoning you want like cayenne, cinnamon, or rosemary and thyme). You can toss on the baking sheet or in a small bowl.
- COOK. Spread the wedges out on a rimmed baking sheet lined with aluminum foil for easy clean up. Cook 15 minutes, flip over, and cook another 10 minutes. Shut off your oven and open the oven door. (The cool air will help them to crisp up).
PS - Shoutout to the amazing PARK & VINE store next to where I live in downtown Cincinnati, OH. They have a local farmer that brought their local sweet potatoes... and boy can I tell you, the local varieties taste THAT much sweeter!