Zesty Baked Sweet Potato Fries
This week can be summed up with the following two words: baby registry. I cannot believe how overwhelming it is to put together a baby registry as a first time parent. I mean, I have a lot of experience with babies and children. I know all about their development as a developmental psychologist. But as far as which stroller is best or which type of bottle, it’s just too much. Why are there so many different types of bottles?! A lot of people say registering for a baby is so much fun, and while I can kind of understand that, I also just someone else do it for me or I just want to do it all while sitting on my couch. I owe you guys a big baby/pregnancy update so I promise to write one up this weekend!
Alright, enough about baby stuff. Let’s talk sweet potato fries (I know, what a strange transition…). I really don’t like to turn on the oven too much during this time of the year, but we love to do fancy sandwiches or burgers on Saturday nights and sweet potato fries just always seem like the perfect side dish! These fries are baked saving you both fat and calories, but there is no sacrifice in flavor! In fact, these guys are even more flavorful than regular fries thanks to the zesty spice mixture of chili powder and cumin with a pinch of cayenne!
- 2 large sweet potatoes, peeled and sliced into 1/4-1/2 inch slices
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne (can add more for more spice)
- salt to taste
- Put the sliced sweet potatoes into a large bowl. Fill with cold water and let sit for about 45 minutes (this removes some of the starch to help the potatoes crisp up better in the oven!).
- Preheat oven to 425 degrees F. Remove the potatoes from the water and pat dry with a towel. Line a baking sheet with parchment paper. Layer the potatoes in a single layer on the pan. In a small bowl, stir together all of the spices. Pour the olive oil evenly over the potatoes. Then sprinkle the spice mixture on top. Use clean hands to toss the potatoes in the oil and spice mixture until well-coated and spread back into an even layer on the pan.
- Bake for about 15 minutes. Flip and bake for another 10-15 minutes until cooked and golden. Season with additional salt and pepper if desired.
Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 219mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 2g