Sweet potato fries are popping up in bars and restaurants everywhere and being touted as healthy. Although there are health benefits of sweet potatoes over a white potato, by the time you fry them in hydrogenated oil that’s been repeatedly used in a food service establishment (ie. trans fats and rancid fats), any potential benefit is gone. But, you can make wonderful sweet potato fries at home and preserve the nutrition. Plus, who wants a burger without fries?
Sweet potatoes are almost unsurpassed source for beta-carotene, the precursor to vitamin A. But, in order for your body to absorb this important vitamin and nutrient you have to provide fat with the meal. Here, I’ve brushed the sweet potatoes with melted coconut oil. This gives the sweet potatoes a crispy outside texture and provides the body with needed fat for absorption. Sweet potatoes are also high in vitamin C, manganese, vitamin B6, tryptophan, potassium, and fiber while being low in calories. The orange coloring of the sweet potato includes wonderful antioxidant carotenoid, anti-inflammatory nutrients, and blood sugar-regulating nutrients. Sweet potatoes definitely top a white potato nutritionally so give these fries a try, you’ll be glad you did.Sweet Potato Fries Ingredients:
- 2 medium sweet potatoes
- 2 Tablespoons coconut oil, melted
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Sweet Potato Fries Directions:
- Preheat oven to 425 degrees.
- Scrub sweet potatoes. Quarter each sweet potato by cutting lengthwise. Cut each quarter into four wedges.
- Position on a cookie sheet so no pieces overlap.
- Mix salt, cumin, chili powder, paprika, and pepper together in a small bowl.
- Brush coconut oil on one side of the sweet potatoes. Sprinkle ½ of the seasoning on potatoes.
- Flip sweet potatoes over. Brush coconut oil on second side. Sprinkle with remaining seasoning.
- Bake for 20-40 minutes, turning once. Sweet potatoes will be brown and slightly crispy.