Great as a steak sidekick, baked sweet potato fries save you plenty of calories and offer up hefty amounts of the antioxidant beta carotene. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)
1 1/2 pounds (750 g) sweet potatoes, peeled, cut into 1/2 in (1.25 cm) strips
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) cayenne pepper
Coarse salt
Black pepper
2 Tbsp (30 mL) fresh parsley, chopped
1 tsp (5 mL) fresh thyme, chopped or 1/2 tsp (5 mL) dried thyme
1 clove garlic, minced
Preheat oven to 425 F (220 C). Toss sweet potatoes with oil in large bowl. Sprinkle with cayenne, salt, and pepper. Spread potatoes in single layer on baking sheet lined with parchment paper. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 to 30 minutes.
Transfer sweet potatoes to serving dish. Mix parsley, thyme, and garlic in small bowl. Sprinkle over sweet potatoes. Makes 4 to 6 servings.
Each serving contains: 166 calories; 2 g protein; 5 g total fat (0 g sat. fat, 0 g trans fat); 28 g carbohydrates; 4 g fibre; 300 mg sodium
source: “Organic Steak Night In“, alive #322, August 2009
