Quick Sweet Potato Fries

Thanks to the extra hit of fiber, sweet potatoes are a filling stand-in for white spuds. With just a light coating of olive oil, baking the potatoes adds a crispy, crunchy texture that garners Clean Eating approval while you indulge your craving.
RosemarySweetPotatoFries_article

Photo: Nicole Hamaker

By Nicole Hamaker

Serves: 4
Hands-on time: 10 minutes
Total time: 45 minutes

INGREDIENTS:

  • 1 tsp chopped fresh rosemary leaves
  • 1 tbsp olive oil
  • 1 lb sweet potatoes (about 3 medium)
  • 1/4 tsp sea salt

INSTRUCTIONS:

  1. Preheat oven to 425°F. In a small bowl, combine rosemary and olive oil; set aside.
  2. Scrub potatoes and remove any blemishes. Cut each potato lengthwise into 1/2-inch slices. Stacking 2 slices together, cut each into 1/2-inch strips.
  3. In a large bowl, toss potato strips with rosemary mixture until evenly coated. Spread potatoes on a large parchment-lined baking sheet in a single layer. Bake for 30 to 35 minutes, flipping potatoes over halfway through baking time, until lightly browned. Remove from oven, sprinkle with salt and serve warm.

Nutrients per 4-oz serving (about 10 fries): Calories: 116, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 0 g, Carbs: 20 g, Fiber: 3 g, Sugars: 4 g, Protein: 2 g, Sodium: 174 mg, Cholesterol: 0 mg

Nutritional Bonus: Apart from satisfying your hunger, these taters are also packed with potassium, a key nutrient that aids in your body’s heart, skeletal and muscular functioning.