The first time I had sweet potato fries, honest-to-god, my first thought was “why do regular fries even exist?” (And I really like regular fries!)
Disclaimer: these do not have the crispy fried goodness of restaurant sweet potato fries, but they have even better flavor than most of them, and you can enjoy them guilt-free. They’re great with anything, but I particularly like pairing them with Cooking Light’s Spiced Pork with Bourbon Reduction. Enjoy!
1 tablespoon olive oil, divided
2 large sweet potatoes (about 1 1/4 lb.)
1/4 teaspoon salt
1/4 teaspoon chili powder
1 teaspoon brown sugar
1. Brush an aluminum foil-lined jelly-roll pan with 2 tsp. olive oil. Heat pan in a 425° oven 5 minutes.
2. Peel sweet potatoes, and cut into 3- x 1/2-inch strips. Combine strips, salt, chili powder, brown sugar, and remaining 1 tsp. oil in a large zip-top plastic freezer bag, tossing to coat.
3. Place strips in a single layer in prepared pan.
4. Bake at 425° for 30 minutes or until crisp, stirring every 10 minutes.
Nutritional Information (1 serving = 1/4 of recipe): 117 Calories, 3.5g fat, 1.5g protein, 20.3g carbohydrates.