Another super fast and easy dish. My whole family loves these, and we eat them without the guilt accompanied with eating regular fries. To begin with, these fries aren’t fried; they’re roasted. And move aside lowly potato to make room for your nutrient-dense cousin: the sweet potato. Just a single serving (1 cup) provides 769% of the Percent of Daily Value (%DV) for Vitamin A, 65% of the %DV for Vitamin C, and nearly 1/3 the %DV for B6. It also delivers a hefty amount of potassium and manganese as well as Thiamine, Niacin, Magnesium and Copper.
Serve these alongside grass-fed burgers and grilled meats.
3 sweet potatoes
1/4 olive oil
fresh-ground black pepper
Preheat oven to 400 F. Peel the sweet potatoes. Cut into 1/4- to 1/2-inch sticks.
Toss olive oil, season with salt and pepper then spread out on a baking sheet. Roast for 25-35 minutes* until crisp on the edges and soft inside. Flip halfway through. If you want, sprinkle with kelp granules or brewer’s yeast for an extra nutritional boost. Serve warm with ketchup, mayonnaise or aioli for dipping.
*I use the convention feature on my oven when I make these. It means they cook much faster than normal. With the oven on “convent,” I typically cook the fries for 15 minutes on one side then another 10 once I flip them. And quite honestly, I don’t actually flip most of them… I just give my edged baking sheet a good shake, and many of them turn over nicely for me.