Nutrient-dense sweet potato fries are a healthy alternative to standard French fries, and chances are they will get devoured just as quickly. Serve these enticing oven fries as an after-school snack or a side dish — they go equally well with sandwiches and turkey burgers or roast chicken and fish. Use organic sweet potatoes, if possible, since they are not peeled. If you’re not a fan of raw garlic, feel free to omit it.
Sweet Potato Oven Fries
2 lb. (1 kg.) orange-fleshed sweet potatoes
2 Tbs. olive oil
1/4 tsp. coarse sea salt
3 Tbs. freshly grated Parmesan cheese
2 Tbs. chopped fresh flat-leaf parsley
1 clove garlic, minced
Preheat oven to 450°F (230°C).
Scrub, rinse and dry sweet potatoes; do not peel. Cut lengthwise into slices 1/2 inch (12 mm.) thick, then cut each slice into batons about 1/4 inch (6 mm.) wide and 3 inches (7.5 cm.) long.
Pile potatoes on a large rimmed baking sheet and toss with olive oil and salt. Spread in a pan in a single layer. Roast, stirring with a heatproof spatula midway through baking time, until tender and edges are nicely browned, 20-25 minutes.
In a large bowl, stir together Parmesan, parsley and garlic until well mixed. Add fries and toss gently to coat. Serve right away. Serves 6.
Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira.