I love potatoes. White potatoes get a bad rap for being unhealthy starches, but they actually are really good for you if you prepare them in a healthy way. This recipe can be used with white potatoes just as easily, but sweet potatoes offer more vitamins, and they were all I had, so viola. The spices I use definitely give them a kick, so you can just go with a little salt and pepper if you prefer less heat.
It’s a versatile dish you can use just like french fries as a side, or dress it up by topping with ground turkey, chili, shredded cheese, low-fat sour cream, salsa, diced avocado, onion, olives, or anything else your little heart desires.
I cut them into rounds because they are easier to flip, so I guess they are shaped more like chips, but I dip them in ketchup, so I’ll stick with fries.
By baking them instead of deep frying you use very, VERY little oil which cuts down on fat and calories significantly.
Oven Sweet Potato Fries
Makes: 1 serving
Calories per serving: 104 calories
- 1 medium sweet potato
- Dash of oil. That’s a metric measurement, I believe
- 1/8 tsp cinnamon
- 1/8 tsp chili powder
1. Preheat the oven to 350 degrees.
2. Add a small dash of olive oil to a baking sheet. Use a paper towel to evenly coat the pan.
3. Peel the sweet potato. (You can leave the skin on if you want, but I find sweet potato skins are much more difficult to eat than white skins. That sounded like it came from a racist cannibal.) Sliced into 1/4″ pieces, either rounds like I did, or sticks for fries. Just try to keep the thickness of each piece uniform for even cooking.
4. Mix all spices in a small bowl.
5. Spread the potatoes out on the cookie sheet and sprinkle with half the spice mixture. Bake for about 30 minutes, checking often. NOTE: Bake time varies, so just watch them. You want the potatoes to darken and brown, but not burn. They’ll turn bitter.
6. Flip the fries and sprinkle with remaining spices. Most recipes call for you to mix the potatoes with the oil and spices before placing on baking sheet so the oil can coat the potatoes and cause the spices to stick. I find doing it in the middle cuts down on a lot of oil usage and the spices stick just as well.
Pictured above, all together with tonight’s accidentally vegetarian dinner: Wasa crackers with Brie cheese and tomatoes, oven baked sweet potato fries and spinach salad with strawberries and walnuts.