Sweet Potato Fries

 

 

 

 

 

 

This week I have a dietetic student from South Dakota State University with me doing part of her practicum experience. Amanda Lambrechts is a senior dietetic student and originally from Milbank. She has her own personal blog so when I asked her if she wanted to contribute this week’s posts she was happy to do so, as she’s a natural at it! -Kelsey

Amanda’s Sweet Potato Fries

I tried sweet potato fries for the first time my sophomore year of college at a place on campus at SDSU. I liked them, but they didn’t seem much healthier than any other fries. They were still covered with salt and grease. I hadn’t thought much about them again, until earlier this Spring. A dietetics friend of mine was telling me that sweet potatoes are a staple food of hers.  Feeling in a food rut after a long semester, I decided to dig my way out by trying some different recipes. I must say, after you make these homemade sweet potato fries, you will never go back to greasy fast food fries again.

1.) You will need: Extra Virgin Olive Oil, Mrs. Dash, Garlic Salt, Sweet Potatoes, a baking sheet, aluminum foil, a sharp knife, and a cutting board.

 

 

 

 

 

 

 

2.) Before preparing the fries, preheat the oven to 400 degrees F and line the
baking sheet with foil.

3.)  After washing and scrubbing the sweet potatoes thoroughly, cut them into wedges.

4.) Sparingly, drizzle olive oil and sprinkle some Mrs. Dash and Garlic Salt over the wedges. Toss the wedges a few times so the seasoning and oil is distributed.

 

 

 

 

 

5.) Line the baking sheet with the wedges and place them in the heated oven.

 

 

 

 

 

6.) Allow the wedges to bake for 10-15 minutes. Take the pan out of the oven and flip each of the wedges to their opposite side. Bake for 10-15 additional minutes.

7.) Allow the fries to cool a few minutes before serving.

 

 

 

 

 

8.) Finally, enjoy! I dipped mine in Kraft 3-Cheese Ranch Lite Dressing.

Not only are these fries delicious, but they are also a great source of Beta Carotene. I can see myself making these again in the future.

Get it?

Beta Carotene…See….

Okay, you don’t have to laugh at that joke, but I would recommend you trying this recipe.

-Amanda