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Sweet Potato Oven Fries

I love making these sweet little spears of goodness! I cut the up quite thin and cook for about 10 minutes each side. Any more than that and they burn. I don’t think it’s possible for them to really get crispy the way a white potato would, but they are delicious nonetheless. Good ‘ol ketchup is my accompaniment of choice, but next time I might try a chipotle mayo dip.

Bonus: According to Sweet potatoes are an excellent source of vitamin A in the form of  beta-carotene.  One sweet potato, with its skin, has more than four times the  recommended daily allowance of this essential nutrient, along with copper,  manganese, potassium, iron and vitamins C and B6. They are endorsed by both the American Cancer Society and the American Heart  Association as a food that might prevent disease.

Sweet Potato  Oven Fries

2 lbs (1 kg) sweet potatoes (3 to 4 large)
2 tbsp (25 mL) vegetable oil
Rub: 2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika
1 tsp (5 mL) salt

Peel potatoes and cut into sticks like fries. Place in a large bowl and toss with oil.

Prepare rub by combining chili powder, paprika and salt in a  small bowl. Toss with potatoes.  Arrange in a single layer on one or two  parchment-lined baking sheets. Roast in a preheated 425°F (220°C) oven  for 20 to 25  minutes or until browned on the bottom.  Turn potatoes  over and roast 10 to 15 minutes longer, until tender, crisp and nicely  browned.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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