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BAKED SWEET POTATO FRIES

My Italian Kitchen
by Janet Zappala
These "fries" may just convince you that your favorite spuds don't have to be deep-fned to taste great
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves 4
 

INGREDIENTS

• 2 medium sweet potatoes, uniform in size
• Salt to taste
• 1/4 teaspoon cracked black pepper
• 1 tablespoon extra-virgin olive oil, plus a little extra for the baking sheets
 

DIRECTIONS

Preheat the oven to 350°F. Fill a medium-size sauce pot with water, place over high heat, cover, and bring to a boil. While the water is heating, scrub the potatoes under cold water with a vegetable brush, dry them with a paper towel. (Keep the skin on for added taste and nutrients). Lightly oil 2 large, nonstick baking sheets, and set aside. When the water comes to a boil, reduce the heat to medium and add the potatoes cook for 15 minutes. Remove the potatoes from the water and let them cool for a few minutes.

On a cutting board, cut off and discard the ends of the potatoes. Cut each potato in half lengthwise. Place flat side down and cut 1/4-inch slices lengthwise In a medium-size bowl, add the potatoes, salt to taste, black pepper, and 1 tablespoon of olive oil. Using your hands, toss lightly to coat. Arrange the potatoes in a single layer on prepared baking sheets. Bake for 35 minutes. Rotate the pan so the potatoes cook evenly. For slightly crispy potatoes, turn the oven temperature to broil, and cook 2-3 more minutes. Serve immediately.

TIP: Precooking the potatoes for 15 minutes makes then just soft enough to slice easily.

NUTRITION
Note: You can use either sweet potatoes or yams. They are two different vegetables, but both work fine for this recipe. Both are nutrient rich and contain a lot of beta-carotene and fiber but sweet potatoes contain more vitamins A and C than yams.
Nutrition Facts: (Per serving):  Calories 102; Total Fat 4 gms; Sodium 41 mgs; Carbohydrates 17 gms; Protein 1 gm; Fiber 3 gms