Quick and Easy, Vegan, Dairy free, Gluten free, Nut free, Soy free, Kid friendly
Recipe by: Jennifer Coatanroch
Ever since my son first started eating solid foods, he always preferred sweet potatoes over white potatoes. And now 5 years later, he still doesn't like white potatoes. He's the kid ordering Moules Frites with sweet potato tater tots, lol. So over the years, I've learned to always have a sweet potato on hand in my cupboard, because these baked sweet potato fries are a frequent in my house. If my husband and I are having another side that my son doesn't like, these are quick and easy to throw in the oven. And they are so healthy that I don't even mind making the extra side dish!
Plus, did you know that potatoes have protein?! AND fiber?! And lot's of vitamins and minerals?! I feel like potatoes often get a bad rap because they are a carb. Yes, they are carbohydrates, but they are healthy sources, and they are loaded with nutrients that are so beneficial. So while you shouldn't eat carbohydrates in large amounts, if your carb sources are from "whole food" sources as opposed to refined sources (ahem, chips, cookies, etc.), then you're in good shape!
Sweet potatoes are slightly more nutritious than white potatoes, but both white and sweet potatoes are healthy choices- especially if you eat the skin. The fiber in the potatoes help to slow digestion while helping to manage weight, among the numerous other health benefits of fiber. Potatoes are a healthier source of carbohydrates over refined carbohydrate sources, and they should be booming at the farmers’ market this fall!
These fries are super easy to make. If you’re eating them with the skin, you'll want to get them nice and clean. I like to cut the potato into a fry shape to make them kid friendly.
I cut the fries into about ¼ inch thick pieces. Too thick and they’ll be soggy, too thin and they’ll burn. Try to cut them the same size to cook evenly. Once washed and cut, toss potatoes with oil, salt, garlic powder and smoked paprika.
Spread evenly on two baking sheets with space between the potatoes so they don’t create steam and prevent crisping. I use parchment paper or a silicone mat to prevent the fries from sticking to the pan.
Bake in the oven, and enjoy!
Bon Appetit!
Baked Sweet Potato "Fries"
Quick and easy, Vegan, Dairy free, Gluten free, Nut free, Soy free,
Kid friendly
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Prep time: 10 minutes
Cooking time: 30-40 minutes
Yield: 4 servings _________________________________________
Ingredients:
3 medium or 2 large sweet potatoes (about 2 pounds), skin on and scrubbed
½ tsp salt
1 tsp garlic (optional)
1 tsp smoked paprika (optional)
2 tbsp oil (coconut or vegetable)
Directions:
Preheat the oven to 425 degrees.
Line two baking sheets with parchment paper or a silicone mat.
Cut off the rough tips of the potatoes, and slice in half width wise. Placing the potatoes flat side down on the cutting board, cut the potatoes into ¼” thick fry size pieces. You don’t want the fries too thin or they’ll burn, or too thick and they won’t get crisp.
Place the cut potatoes in a medium mixing bowl, and toss with the oil, salt, garlic, and smoked paprika. Mix well.
Divide the potatoes onto the two baking sheets, and spread into a single layer so they are not touching. You want to create space between each “fry” so they crisp instead of steam.
Bake for 15 minutes. After 15 minutes, flip each fry over using a spatula or tongs. Then place them back in the oven on the opposite rack that each sheet started, and bake for an additional 15-20 minutes, until cooked through.
Remove from the oven, and enjoy!
Bon Appetit!