Simple Sweet Potato “Fries”

Simple Sweet Potato “Fries”
SweetPotFries

Meatless Monday is a must in our house, although we eat many meatless meals throughout the week. Baked sweet potato “fries” are one of my children’s favorite sides and mine too! The flavor possibilities are endless. Try some on the sweeter side with cinnamon and a drizzle of maple syrup, spicy with some cayenne or classically simple with a pinch of sea salt and fresh ground black pepper.

 

Sweet potatoes, not to be confused with yams, are a powerhouse nutrient dense, starchy veggie. Packed with antioxidants Vitamin A, C and beta-carotene plus plenty of fiber, electrolytes potassium and magnesium. They’re great for glowing skin, good digestion, immune support and overall energy.  Sweet potatoes are super versatile – mashed, baked, roasted, try in smoothies, soup, chili or as “bread” for sliders or sandwiches (see more recipes below).

 

Potatoes are on the Environmental Working Group’s Dirty Dozen Plus list for the produce with the most pesticides, so I look for organic (or local) whenever possible.

 

Read more nutrition info here:

The Battle of the Potatoes: Sweet vs White

 

Make more awesome and creative sweet potato dishes:

Sweet Potato Sliders

Sweet Potato Pie Smoothie

 

Ingredients:

2-3 medium sweet potatoes

2 tsp olive oil

sea salt and pepper to taste

cayenne pepper (optional)

 

Directions:

  1. Preheat oven to 350 degrees
  2. Wash and peel sweet potatoes (or leave skin on if organic)
  3. Cut sweet potatoes in half, then half again so it’s in quarters
  4. Slice into sticks or “fry” shape
  5. Place parchment paper onto baking sheet
  6. Spread out sweet potato sticks
  7. Drizzle olive oil
  8. Add salt, pepper, cayenne or any other desired spice
  9. Bake for 20-30 minutes

 

Makes 6-8 servings

Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.