baked sweet potato "fries"

This recipe creates such a simple, healthy alternative to traditional deep fried potatoes that you may need to reconsider your personal ban on french fries. Although my husband and I tend to avoid potatoes because of their low nutritional value and high starch content, sweet potatoes are actually a great source of beta carotene and have a significantly higher fiber content than your typical Russet or Yukon Gold. Not only can you feel good about the health benefits the beta carotene will provide for your eyes, your skin, and your immune system, you'll be so in love with the savory taste of these taters, you'll forget they were baked and not fried.

Baked Sweet Potato "Fries"

1 Large Sweet Potato
Extra Virgin Olive Oil
Sea Salt
Cayenne Pepper (optional)

Pre-heat your oven to 425 degrees.
Peel and slice the sweet potato into match-stick shaped pieces.
Toss potatoes in just enough olive oil to lightly coat each piece.
Sprinkle with a pinch of salt and cayenne pepper.
Arrange in a single layer on a foil-lined baking sheet, taking care to leave space between each piece.
Bake for 15 minutes.
Remove baking sheet from oven and carefully turn the potatoes so that all sides can evenly brown.
*At this point you can taste a fry to check your seasoning. They'll be soft and HOT, so be careful! Sprinkle on additional salt or cayenne if need be.
Return to oven and bake for an additional 5-10 minutes.

This recipe pairs perfectly with your favorite vegan veggie-burger. We like to serve ours on whole wheat English muffins topped with avocado, cucumber, roasted peppers, spinach, and Dijon mustard. Mmm.

This recipe makes 2 servings.
Nutritional Information for 1 serving of Bakes Sweet Potato "Fries":
Calories: 110.0
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Sodium: (this will vary depending on how much sea salt you use)
Total Carbs: 18.5g
Dietary Fiber: 3.0 g
Sugars: 7.5 g
Protein: 1.8g

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