Have I sung the praises of sweet potato fries lately?
As a side dish, sweet potato fries now appear quite regularly at our house. I much prefer them to a sweet potato casserole topped with marshmallows!
Last night they accompanied turkey burgers, made by Hubby Bryan, with a bit of chipotle pepper mixed in with the meat and topped with low-fat swiss cheese and bacon (gotta splurge a little bit — I gave up the bun).
For the two of us, I peeled one large sweet potato, cut it into 1/2-inch planks and then into 1/2-inch sticks. I placed the fries on a jelly roll pan, then mixed up about a tablespoon of olive oil with New Mexico chili powder (medium heat), a bit of seasoned salt and dash of chipotle Tabasco sauce and dash of Worcestershire sauce. The fries were then coated with the mixture and baked for about 20 minutes at 425 degrees, turning once in the process. (Watch carefully, because the sugars in the sweet potatoes will caramelize quickly.
By the way, the Center for Science in the Public Interest ranked the sweet potato as the best nutritional value in a vegetable. The reasons the sweet potato took first place? Dietary fiber, naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, iron and calcium.