RecipeSweet Potato Fries
- Calories: 100
- Protein: 2g
- Total Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 23g
- Dietary Fiber: 3.5g
- Total Sugar: 4.5g
- Natural Sugar: 4.5g
- Added Sugar: 0g
- Sodium: 410mg
This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.
My oven-baked fries are every bit as good as the deep-fried kind. Rich in beta-carotene, bright orange sweet potatoes help keep your eyes, skin and hair healthy, and also boost your immune system. They’re a good source of soluble fiber, which can help IBS sufferers stay regular. And did I mention the calorie savings? This version has just 100 calories serving, compared to a fast food version with a whopping 500.
- Prep time
- Total Time
- 2 sweet potatoes (about 8 ounces each)
- 1 teaspoon cumin
- 1¼ kosher salt or coarse sea salt
- ¼ teaspoon cinnamon
- Ground black pepper, to taste (optional)
Preheat the oven to 400°F. Coat a large baking sheet with nonstick oil spray and set aside.
Slice off the ends of the potatoes and cut the potatoes in half lengthwise. Cut each half into wedges or strips (approximately ¼ inch thick). Spread the fries out in a single layer on the baking sheet and spray liberally with nonstick oil spray. Sprinkle the fries evenly with seasonings
Bake the fries for 20 minutes, flipping them halfway through. To finish, set the oven to broil and broil for 5 more minutes (depending on how brown and crispy you like your fries—watch closely so they don’t burn).
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.