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Best Sweet Potato Recipe: Fries Edition

March 5, 2014

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I don’t even know where to begin with my love for sweet potatoes, but it’s become clear that I have a serious obsession. I eat them for breakfast, lunch, and dinner and always seem to find new ways to prepare them. Whether it’s atop a delicious salad like this one or baked as a side for my main course, there’s always room for this root veggie on my plate.

Not only are sweet potatoes delicious, but they’re loaded with nutrients that keep your body fueled and nourished all day long. For example, sweet potatoes have 7 grams of fiber. This is nearly twice the amount found in a regular potato. In addition to fiber, they’re packed with antioxidants in the form of vitamin A or beta-carotene. This vitamin is useful in cancer prevention and protects your skin from sun damage.

Another reason I love sweet potatoes is they curb my cravings for sweets that have high sugar content and processed sugar. Other naturally sweet vegetables that have the same effect include corn, carrots, and beets. By adding these types of vegetables into my diet I’ve noticed a significant decline in my “need” for a daily dessert.

Needless to say, sweet potatoes have become a pantry staple for me. My all-time favorite way to cook them is in fry form. Don’t worry though, there’s no need for a deep fryer here. I’ve healthified one of my favorite indulgences by baking them in heart-healthy coconut oil.  If you don’t like the coconut flavor you can substitute with extra virgin olive oil.

Sweet Potato Fries

Serves: 4

Prep time: 10 minutes

Total time: 45 minutes

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp. coconut oil, melted (or EVOO)
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground pepper

Instructions

1. Preheat the oven to 450° F. 

2. Scrub sweet potatoes clean. 

3. Cut potatoes lengthwise into spears.Soak in cold water for 20 - 30 minutes (this step is optional but will give you much crispier fries).

 4. Pat spears dry and put on a baking sheet.

 5. Toss in oil, salt, and pepper, ensuring that each spear is coated.

 6. Bake for 15 - 20 minutes, remove from oven, and toss with tongs.

 7. Bake for an additional 5 - 10 minutes, until brown and crispy.

 8. Remove from oven and enjoy with your favorite organic ketchup or make a sweet honey mustard by combining 1 part dijon mustard with 1 part raw honey.

 What’s your favorite way to eat sweet potatoes? Share in the comments below!