Sweet Potatoes with Sweet Potato Fries Recipe

Sweet Potatoes

Choosing a sweet potato: A sweet potato should be firm and not have any bruising or cracks.

Storing a sweet potato:  Store in a cool, dark ventilated location. Store them loosely and do not refrigerate them. The cold turns the starch in the potatoes into sugar and gives them a bitter flavor.

Uses for Sweet Potatoes: Try them roasted, puréed, steamed, baked, or grilled. You can add them to soups and stews, or grill and place on top of leafy greens for a delicious salad. I enjoy grilling them with onions and red peppers for amazing sandwich or wrap ingredients.  Puree them and add to smoothies and baked goods.

Benefits of a sweet potato: High in vitamin B6. They are a good source of vitamin C, Vitamin D and iron. They are good source of magnesium, potassium and do not cause a blood sugar spike. 

Here is a quick, simple and delicious way to enjoy a healthy treat!

Sweet Potato Fries

Wash and dry freshly dug sweet potatoes.

Ingredients

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Preparation

1. Pre-heat the oven to 400.
2. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3. Mix salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on baking sheets.
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
5. For crisper fries: Pre-heat the baking sheets.
6. Serve with ketchup, honey mustard or cool ranch dip .