Monosaturated Fat: 6.7g; Polyunsaturated Fat: 1.5g; Saturated Fat: 1.4g
Carbohydrates: 21.6; Fiber: 3g; Protein 1.5g
About This Recipe
Holy Beta Carotene, Batman! This recipe is rich in beta carotene, with each serving containing 348% of the RDA of Vitamin A. Moreover, they are high in fiber, low in saturated fat, and contain a healthy portion of monosaturated and polyunsaturated fat. Most of all they are tasty and very easy to make in a conventional oven. Who says French Fries are bad for you?
- 2-3 Pounds Sweet Potatoes (peeled and cut into fries)
- 3-4 Tablespoons Extra Virgin Olive Oil
- 1-1/2 to 2 teaspoons Garlic Salt
- 3/4 to 1 teaspoon Freshly Ground Black Pepper
- Slice potatoes lengthwise into thick slices, and then slice each slice into strips. Cut the long strips in half crosswise.
- Place sweet potato strips into a large bowl, and drizzle with just enough EVOO to evenly, but liberally coat the fries.
- Season with half the garlic salt and pepper, toss, season with remaining garlic salt and pepper and toss again.
- Arrange fries IN A SINGLE LAYER on a baking sheet lined with either foil or a silicone baking mat. Do not lay them in more than a single layer, or they will steam in the oven instead of frying and you'll end up with mushy fries. Use two lined baking sheets if necessary.
- Roast fries in a preheated 375 degree F. oven for 45 minutes to 1 hour, turning once halfway through roasting.