Let's talk carbs, because not all carbs are bad for you. Complex carbs are the best type of carbs. These are the ones you should be eating on a daily basis like sweet potatoes, brown rice, wholemeal bread and pasta, oatmeal and bran. These carbs will be digested slower than simple carbs and keep you feeling fuller for longer. Obviously, this is all in moderation.
And, speaking of sweet potatoes, they are a staple in this house, especially sweet potato fries. It is safe to say they’re one of my husband's very favorite things, and I love them too!
I could eat them every day... which is why I make this healthier, baked, version. There is no frying involved, so they automatically are healthier already. I've even roasted them without using any oil at all, and they still came out good!
It’s shocking I haven’t posted a recipe for these sooner! Now that it’s coming into the weekend (and it’s Spring!), it’s a perfect time to make these.
Whip up some guacamole to dip them in or the organic ketchup you have on hand; I’m a fan of them all on their own too. These are best made when it’s time you want to eat them, as they do not keep the same way, just like fries!
What You'll Need
2 medium sweet potatoes, washed and dried
2 tablespoons grapeseed or coconut oil
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp sea salt
2 tsp smoked paprika
optional: dash of cayenne
What You'll Need To Know
Preheat the oven to 450 F
Cut the sweet potatoes into (a quarter inch or so) strips lengthwise (picture above).
Mix all ingredients but the sweet potatoes in a large bowl, then add the potatoes in until they're evenly coated.
Transfer onto a large (greased) baking sheet, spreading them out so they don't overlap each other.
Cook for 25-30 minutes, checking and flipping them over in between.
Remove when edges begin to brown or to your crispness liking.
Add more salt if desired and enjoy!