hump day treat

 

Happy hump day lovelies! These baked sweet potato fries are so scrumptious that I just couldn’t resist sharing them with you. What’s more, they’re extremely easy to make. The toughest part is cutting the sweet potatoes into wedges, which really isn’t difficult at all.

Sweet potatoes are packed with twice as much fiber as other types of potatoes and they also contain high amounts of potassium, beta-carotene and the heart-healthy B6 vitamin. Basically, ladies, this is a friendly carb. I actually made these recently with a little less olive oil and brown sugar than the recipe calls for, and they still tasted wonderful.

What’s your favorite way to cook sweet potatoes? I’m always looking for new recipes, so I’d love to hear from you!

P.S. – Have you ever tried dipping sweet potato fries in barbecue sauce? So delish!

Ingredients

Makes 3-4 servings

  • 2 large sweet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons brown sugar

Directions

Preheat oven to 425°F

If desired, peel sweet potatoes (I like the skin, so I didn’t). Begin cutting potatoes into wedges—I make my wedges smaller so that they take less time to bake.

Add potatoes to a bowl and combine with olive oil, salt, pepper, paprika and brown sugar. Mix thoroughly with your hands so every wedge is covered.

Set a wire rack on a baking sheet and spray with non-stick spray (A wire rack ensures that the fries crisp up on all sides, but you can go without one. The fries will just be a little mushier, but still delicious!).

Sort wedges on the wire rack and bake for 25 minutes, then check to see if the potatoes are close to where you’d like them. I usually flip the fries at this time, rotate the rack, and put them back in for 15 minutes.

*Recipe adapted from How Sweet It is.

Quote of the day:

“Find something you’re passionate about and keep tremendously interested in it.” –Julia Child

Comments

  1. Think I might try tonight!