BAKED SWEET POTATO FRIES
By Cheryl Coleman
One vegetable that is often overlooked is the sweet potato. It is a shame, because this low starch carb is loaded with nutrition. One cup of this powerhouse has twice the recommended dietary allowance (RDA) of vitamin A, 42% of the RDA for vitamin C and four times the necessary beta carotene. It is also high in fiber, thiamine, niacin, potassium and copper. Of all root vegetables the sweet potato has the lowest glycemic index, meaning it digests slowly causing a gradual rise in blood sugar, so you feel satisfied longer.
- 1-1/2 Pounds Sweet Potatoes, peeled
- 2 Tablespoons Canola Oil
- 2 Tablespoons Cornstarch
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Black Pepper
- Salt to taste
- Slice potatoes into long thin sticks about 1/4 inch wide. Be sure the slices are all about the same size, so cooking will be even.
- Place the potato sticks in a large bowl of cold water and soak for 45-60 minutes.
- Preheat oven to 425.
- Line a large baking sheet with parchment paper or mist it with cooking spray. Set aside.
- Drain, rinse, drain again and pat potatoes dry with paper towels.
- Place the potatoes into a large bowl and drizzle with oil. Toss until evenly coated.
- In a small bowl combine the cornstarch, garlic powder, paprika and pepper. Sprinkle the mixture over the potatoes and toss until the fries are evenly coated and the cornstarch has soaked into the oil.
- Spread the fries out evenly on the prepared baking sheet making sure they are not crowded or overlapping.
- Bake for 15 minutes. Turn fries over and continue to bake 10-15 minutes longer until they are crisp and beginning to brown a little.
- Remove from oven and place pan on a cooling rack.
- Sprinkle with desired amount of salt and let fries rest for 5 minutes.
Serve warm. Serves 6.