I love sweet potatoes. Do you?
I made sweet potato fries before they were vogue. Long ago, I bought a recipe book that was a compilation of recipes from women in a Bible Study, where someone shared this healthy way to “fry” sweet potatoes.
After making these yummy “fries” the first time, I was hooked. They are my favorite “unfried” fried food. That’s why I wanted to share them with you.
In my post yesterday for the Zippy Sloppy Joes – Slow Cooker Style, I promised to share this recipe with you today. It’s not really a “recipe”, but more a way to do it. You can tweak the herbs with what you like. I love Rosemary, so that’s what I use. It’s growing in my yard, so I get it fresh off the plant. Dried is good, too, if that’s all you have.
All you do is peel some sweet potatoes, slice into strips no wider than 1/2″, spread out on a rimmed baking sheet, and drizzle them with olive oil. Gently work the oil throughout.
Yes, your hands get a little messy. Consider it moisturizing therapy for your hands – spa treatment, y’all.
Sprinkle them with salt, pepper, and dried Rosemary. For four medium-sized sweet potatoes, I use 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. dried, crushed Rosemary (more if fresh). Bake at 400° about 20 minutes.
Here’s the link to print the recipe for Baked Sweet Potato Fries.
Tip: If you want to slice potatoes ahead of time, preserve them by leaving them in a bowl in the refrigerator covered with ice and water.
When you’re ready to cook, remove potatoes from bowl and dry them with paper towels. Season and bake as directed.
I love the versatility I’ve found in this prep-ahead process. Sometimes our schedules can get pretty crazy, huh? If we prepare ahead and plan ahead, we can eat delicious foods at home, saving money and eating healthier.
I’d like to re-cap the dinner plate I posted yesterday.
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