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 Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media.

Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning.

Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. 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.

She enjoys yoga, running, cooking and caring for her husband, sons and dogs.