Got sweet potatoes? Did you know that orange fleshed sweet potatoes have a significant amount of beta carotene (Vitamin A)? Did you know that just the addition of 1 tablespoon of olive oil can ensure that our body increases the uptake of beta carotene to about 35% of our daily requirement? There are a lot of good reasons to toss a bag sweet potatoes in your grocery cart.
I enjoy roasting potatoes to serve as a side dish but have discovered that roasting sweet potatoes with a hint of olive oil, brown sugar, salt and pepper can bring it up a notch both in flavor and nutrition.
Baked Sweet Potato “Fries”
Recipe from Ina Garten
2 medium sweet potatoes, peeled
2 tablespoons olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into three long spears. Place them on a sheet pan and toss with olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.