If you know me, you know I have a problem.
It starts with “s” and ends with “weet potatoes.” And it’s the best problem ever. I don’t remember when, exactly, I became addicted to sweet potatoes, but I know it was at some point last autumn when I finally got over the fear of eating more than a minute amount of potatoes and carbs, in general. They’re really not calorically dense at all, but anything except plain low-calorie veggies like broccoli, baby carrots, and leafy greens used to freak me out to the max.
I’m so beyond grateful that those days are over because, Jiminy Cricket, I have no clue how I could possibly survive without the scrumptious custard of a freshly baked potato in my life.
they’re abundant in B6, potassium, copper, vitamin C, manganese and fiber! What more can you ask for??
Oh, options? You’ve got it.
From Okinawan, to Oriental, Russet, to Ube, to Fingerling, potatoes offer countless favors and even more recipes. Every time I watch those perfectly caramelized, or superbly roasted spuds emerge from the oven, I wish I could hug whoever dug those suckers out of the ground. I love those guys to the Incan Empire and back.
So, I’ve thrown together a little recipe to meet your basic sweet potato and dip needs- sweet potato fries. But they’re baked. Does that make them bakes?? All I know is they’re delicious.
Talk soon, Spud Buds!
Simply Sweet Potato Fries
4 sweet potatoes
1 tsp turmeric
1 tsp cayenne
½ tsp chili powder
2 tsp olive oil
1/3 cup vegan mayo (Vegenaise)
1 tbsp chipotle sauce (or more, if you’re daring)
1 tbsp Bee Free honey
- Preheat oven to 400
- Wash and peel sweet potatoes
- Slice widthwise into rounds, and then into fry-size pieces.
- Mix turmeric, cayenne, and chili powder in small bowl.
- Toss sweet potatoes and olive oil in a large bowl.
- Add spices and fully coat sweet potatoes.
- Place sweet potatoes on parchment-lined baking trays and sprinkle them in sea salt.
- Bake at 400 for 30 minutes- turning halfway.
- While the fries bake, combine mayo, chipotle and honey.
- Dip, bite, enjoy, say “yum!”