Favorite Crispy Oven Baked Sweet Potato Fries

I have tried MANY sweet potato french fries in my day and these are by FAR my favorite, and they are SO easy to make while fixing up the rest of your dinner! Last night we were really feeling Springy, I even opened up the door to let the breeze freshen up our home. It was perfect. :)


Serves 2-3
Recipe can easily be doubled or tripled
Prep Time: 15 Minutes
Cook Time: 45-60 Minutes

3 Medium Sweet Potatoes
1 Egg White
Salt
Spices of choice!

1. Slice the potatoes into thin strips, feel free to make them as long or as short as you want! I like having different sizes because you may get some that are chewy and some that are more crunchy. The thinner the fry, the crunchier it will be.

2. Soak sliced potatoes in a bowl of cold water for 30 minutes.  You can also slice them in the morning and soak in the water in your fridge all day until you're ready to make them!

3. Preheat Oven to 425 degrees

4.  Lay out french fries on a towel or paper towel and dry thoroughly, mopping up as much excess water as possible. I usually use paper towels a few times.

5. Crack egg white into a bowl and then beat with a fork until frothy and bubbly (about a minute.)

6. Add potatoes to the bowl and use clean hands to mix potatoes in with the egg white, making sure the potatoes are coated.

7.  Add your choice of seasonings! My favorite is paprika and garlic powder.  Continuing mixing with hands until spices are worked in.

8. Arrange evenly on a baking sheet.  It isn't as important that they don't touch as you may think, but do the best you can. Sprinkle lightly with salt.

 9. Bake for 15 minutes.

10.  Flip fries over and bake for another 15 minutes on the other side.

11. Turn down the temperature to 200 degrees and continue baking for another 20 minutes or until crispy, turning occasionally.

12.  Voila!

 *Pro Tip: If the other pieces of your meal are not complete yet when the fries are done baking, feel free to turn the oven off and crack it to vent, this will keep them nice and warm for when you are ready to serve!

I serve these whenever we are in the mood for something a little more than plain old sweet potatoes (which I LOVE,) but this gives us our fix for something a LOT unhealthier than it actually is :)

Enjoy!

Pick your spice!

Spices!

The most wonderful things in the history of ever. When you seriously cut down on sauce and condiments, spices are KEY to keeping the delicious flavors.

Andy and I have our three favorite spices - he probably couldn't tell them to you because he doesn't add any of them to anything, but they are the three staples in 85% of the things that I cook:

-Garlic
-Cumin
-Paprika

Adding spices to dishes that you whip up in no time makes a little effort go a long way when it's being eaten.  Instead of serving leftover shredded chicken, why not throw it in a frying pan with a little olive oil and some spices and voila - you have a brand new dish, no leftovers in sight!

Here are a few of my favorite Wednesday night fast meals!

Veggie stir fry:
Prep in 5, ready in 15

1 Zucchini, sliced and cubed
1 Large Bell Pepper, chopped
1 Large Onion, chopped
1 Tomato
1 Handful of Spinach

Directions:
-Heat 1 TB olive oil on medium-high heat
-Add onion and pepper, stir for about a minute
-Add 2 tsp Garlic, 2-3 tsp Cumin, and a shake of paprika (or other favorite spices) + salt and pepper to taste
-Add Zucchini, continuing stirring for about 5 minutes until zucchini tenderizes
-Add spinach and and tomato and continue stirring for another minute or two

Serve as a main course, over 1/2 C of black beans, as a filling in fajitas, or with chicken on top! It is so versatile!

One Dish Chicken, Sweet Potato, & Green Beans:
Throw together in 10, ready in 60 

1 Pound Chicken Breast, cut into strips
2-3 Cups green beans
2-3 Medium/Large Sweet potatoes, chopped & cubed
 
-Preheat oven to 375 degrees
-Lightly oil a glass 9x13 dish
-Lay raw chicken breast strips down the center, lengthwise, with favorite rub
(I used smoked paprika, chili powder, and black pepper.)
-Put fresh green beans on one side of the chicken
-Put diced sweet potato on the other side of the chicken
-Drizzle everything with olive oil
-Sprinkle garlic powder on green beans
-Lightly sprinkle salt over the whole dish
-Add about 1/2 inch of water
-Bake uncovered for 1 hour

Breakfast for Dinner: Veggie Omelet
Throw together in 5, ready in 10

For me:
1 Egg + 2 egg whites
1/2 tomato, chopped
1/2 onion, chopped
1 handful spinach
1/2 pepper, chopped
salt to taste

For Andy:
2 Eggs + 2 egg whites
1/2 onion, chopped
1/2 pepper, chopped
1/4 avocado
1 oz mozzarella

-Heat 2 tsp olive oil over medium/high heat
-Sautee Onions & Peppers for 4-5 minutes
+at this point I remove half of the onion & pepper mixture and put it on a plate, and add the tomatoes and spinach
+continue sauteeing for another minute, and the empty the tomato mixture on another plate
-Spray pan
-Pour in egg mixture for one omelet (Andy's)
-Add onion & pepper mixure on top
*Pro tip: add 1 spoonful of water and then cover and cook until eggs are no longer runny on top!
-Flip the omelet, put sliced mozzarella and sliced avocado on half, fold and serve!
- For the second omelet (mine) I do the same thing with my ingredients.

Yum! Serve with 1 slice of sprouted multigrain bread, toasted! Other good sides are:
Yogurt
Fruit Salad
1/2 Banana




What are your favorite fast meals?