04/07/2018
of the Day: Sweet Potato “Fries”
Sugar Impact Diet Cookbook: www.bit.ly/jjcookbook
“Sugar” and spice and everything nice…that’s what these sweet potato “fries” are made of! They’re gobble-up good, with a little heat to make them extra sassy. For best results, make sure the sweet potatoes are cut evenly so that all of the fries are the same size.
Makes 4 servings
Olive oil for the pan
1 pound sweet potatoes, peeled and cut lengthwise into ¼-inch-thick wedges
1 tablespoon Malaysian red palm fruit oil
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
Preheat the oven to 450 degrees F. Position racks in the center and upper third of the oven. Lightly dampen a paper towel with a small amount of olive oil and wipe two rimmed baking sheets with it.
Combine the coriander, cinnamon, salt and cayenne pepper in a separate small bowl. After lightly coating the fries in the red palm fruit oil, add the spice mixture to the potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheets, being mindful not to overcrowd the pans.
Bake, turning the potatoes once and switching the upper and lower pans about halfway through cooking, until browned and crisp, 20 to 22 minutes.
Nutrient Content per Serving
Calories: 130, Fat: 3.5 grams, Protein: 2 grams, Fiber: 4 grams, Saturated Fat: 2 grams, Carbs: 23 grams, Sodium: 210 mg, Sugars: 5 grams
