How to make sweet potato fries that crunch not mush!
It’s hard to bake a sweet potato fry that isn’t mushy. I usually end up using a lot of olive oil – and even then, it’s a toss up between mushy and crunchy.
I have to admit I ate more than my share of this easy sweet potato fry recipe. I couldn’t help myself when they were served up with a little bit of light sour cream. I just can’t resist a good potato!
How to Make Crunchy Baked Sweet Potato Fries
15 minPrep Time
30 minCook Time
45 minTotal Time
- 4 small sweet potatoes, peeled and sliced into french fry sized slices
- 1/2 cup whole wheat pastry flour
- Preheat oven to 400.
- Liberally spray nonstick baking sheet with cooking spray.
- Dry potatoes on paper towel, then dust with flour, shaking off the excess.
- Layer on the baking sheet in a single layer, spraying the tops with cooking spray.
- Bake 15 minutes until "fries" are lightly browned on the bottom, then gently turn and bake another 10 - 15 minutes until potatoes are nicely browned and tender on the inside.
What’s good for me in this dish?
Sweet potatoes are high in vitamins A, and C, as well as manganese and copper. They are antioxidant rich, and a powerful anti-inflammatory helpful for reducing symptoms of asthma, osteoarthritis, and rheumatoid arthritis.
Yellow squash is high in vitamin C, manganese and magnesium. Helpful for prostate health. It’s also good for cardiovascular health.
Amount Per Serving
Total Fat: 4.98g
Total Carbs: 51.23g
Dietary Fiber: 7.76g
Weight Watchers PointsPlus 7
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.