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:
Make more awesome and creative sweet potato dishes:
2-3 medium sweet potatoes
2 tsp olive oil
sea salt and pepper to taste
cayenne pepper (optional)
- Preheat oven to 350 degrees
- Wash and peel sweet potatoes (or leave skin on if organic)
- Cut sweet potatoes in half, then half again so it’s in quarters
- Slice into sticks or “fry” shape
- Place parchment paper onto baking sheet
- Spread out sweet potato sticks
- Drizzle olive oil
- Add salt, pepper, cayenne or any other desired spice
- Bake for 20-30 minutes
Makes 6-8 servings