When I find a food that I like I tend to eat it over and over again until I am so sick of it I don’t want to even look at it for another decade or so. Hummus recently joined this illustrious list, which includes foods like stuffed peppers, peanut butter and honey sandwiches, and Hot Tamales (the candy).
This is my newest obsession. The sweet potato. No longer is it relegated just to Thanksgiving.
Sweet potatoes are much more nutritious than white potatoes. The sweet potato ranks number one in nutrition of ALL THE OTHER VEGETABLES. Does that surprise you? It did me. It contains almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal.
Surprisingly perhaps, my children all LOVE the sweet potato fries. Let’s keep the part about them being so nutritious to ourselves. M’kay?
The first step is to slice the sweet potato up. I suppose if you have a french fry cutter you could make them into traditional sized fries. I just slice them into wedges.
Put the wedges in a single layer onto your cookie sheet. (I seem to have lost my cookie sheet in our renovation so I used a metal baking pan.)
Pour a tablespoon or so of oil into the pan.
Swirl the oil in the pan one way.
Swirl the oil in the pan the other way. So that all the wedges are lightly coated. Pour any excess oil off.
Bake in a 425 degree oven for 40 minutes
I prefer to eat mine just plain, sprinkled with a little sea salt once they are doing baking.
But you can also make them into spicy fries.
Half way through baking pull out your baking sheet and sprinkle the wedges with taco seasoning. Serve with a side of sour cream.
We even like to eat these cold, so you can pack a wedge or two in the lunch box. That is if there are any leftover after dinner.