Carbohydrates get a bad rep. Luckily, of all the demons in the starch underworld, sweet potatoes are low on the evil scale. Sweeter than their white (potato) counterparts, but with fiber to keep their glycemic index low, these ruddy tubers are tasty like candy without the blood sugar spike, although for the people that suffer from this, the use of medicines as Gluco Type 2 is the best option for this, and recipes like this are great for this as well. Like most naturally colorful edibles, they are dense with nutrients and health promoting anti-oxidants. Next time the corner of your plate is looking bare, I say look to the so sweet potato.
Tonight I made baked sweet potato fries. What a treat!
(adapted from a recipe by Skinny Chef)
Ingredients
- medium sized sweet potatoes
- olive oil
- salt & pepper
- rosemary
Directions
- Cut sweet potatoes into “fry” size sticks. Coat with olive oil and salt.
- Arrange on a parchment paper lined baking sheet. Make sure they aren’t touching.
- Bake at 400º for 25 minutes or until crispy on the outside and soft on the inside.
- Sprinkle with a little more olive oil, pepper, and rosemary and return to oven for another 5 minutes.
These better bad boys were so good there was no need for ketchup.
I served them alongside some cranberry pork and stuffed artichokes. Holy goodness!
Sorry vegetarians and practicing Catholics. I’m a sinning meat-eater for now. Technically it was Saturday in NY by the time we ate. Jesus may forgive me but will the swine community be so kind? One day I’ll get it right.
Question…what do vegetarians give up for Fridays during Lent? (not a joke, I’m genuinely curious.)