Oven-Roasted Sweet Potato Fries
Within the first few days of purchasing sweet potatoes, I will scrub several, and then, leaving the skins on, cut them into wedges or “fries” and transfer them to a gallon zip-top bag and add seasoning. If I don’t cook them right away, I put the bag in the bottom drawer of the fridge.
Sweet potatoes (a variety of sweet potatoes, with both light and dark colored-flesh), cut into wedges/planks
Your favorite seasoning – (I really like Kirkland brand’s Signature Organic No-Salt Seasoning*)
Splash of water or veggie broth
Cut the sweet potatoes into wedges or “fries” (do NOT peel them) and transfer them to a gallon zip-top bag. Add a splash of water or veggie broth and a favorite bold seasoning. Line a baking sheet or two with foil or parchment paper, give a bag a few good shakes to be sure the seasoning has been well distributed and spread them out into an uncrowded single layer, roast at 425 degrees (turning once, halfway through, after about 12 minutes) until brown on both sides!
Shop Smart Tip: Kirkland brand’s Signature Organic No-Salt Seasoning is a blend of 21 herbs and seasonings available at Costco. It is bursting with so much flavor, that you won’t miss the salt!
Read the newspaper article I wrote about different types of potatoes that featured this recipe!
Timaree Hagenburger, is a registered dietitian and certified exercise physiologist with a master’s degree in public health. She is a nutrition professor at Cosumnes River College, conducts corporate wellness work, does professional speaking engagements and has a regular segment on California Bountiful TV. This wonderful recipe plus multiple ways to incorporate it into customizable Foodie Bars™, be found in her innovative cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at www.FoodieBars.com