For this recipe I used the Japanese Sweet Potato (reddish skin with yellow inside). The Japanese sweet potato has slightly lower carbohydrate content than the yam (orange inside). Therefore, this makes the Japanese sweet potato a bit more diabetic friendly than its competitor…it also has a slow carbohydrate release time. Sweet potatoes are packed with fibre, beta carotenoids, and vitamin A. Be sure to cook your potato fries with the SKIN ON! The skin of fruits and vegetables pack the highest nutrient content.
Fries – What you will need:
- 4 medium-large sized sweet potatoes (more if desired)
- olive oil
- ground sea salt
- ground pepper
- chili powder
- garlic powder
- onion powder
- optional: chili flakes
- Preheat your oven to 400F.
- Scrub and wash your potatoes. Creat a few holes with a fork in each potato. In a microwave safe dish, microwave your potatoes for 3-4 minutes with 1/4 cup of water just to soften them. (This saves cook time and makes for easier slicing).
- Remove potatoes from microwave once they have been slightly softened. Cut into French fry sized slices.
- Line a baking sheet with parchment paper. Spread your fries evenly on the sheet.
- Drizzle your fries with olive oil, sprinkle with chili powder, ground pepper, garlic powder, and sea salt.
- Place them in the oven to bake for approximately 40-50 minutes (until browning). Regularly mix the fries around using a spatula. If you like your fries crispy, place them on broil for the last 5-10 minutes! Keep your eyes on them during this time to prevent burning! 🙂
- Give them a taste and add more spices, salt and pepper as desired.
Serve with my Southwest Vegan Mayo Dip (it’s SO good!)
Vegan Southwest Mayonnaise:
- 1 cup Vegenaise (vegan mayonnaise)
- 2 tbsp plain unsweetened almond milk
- 2 tsp Bragg’s Apple cider vinegar
- 1/2 tbsp chili powder (add more to taste if needed)
- 1 tsp cumin (add more to taste if needed)
- 1/2-1 tbsp minced garlic
- ground pepper
- ground salt
- pinch of paprika to taste
Directions: Mix all ingredients in a small mixing bowl. Add more spice to suit your taste buds (increase the chili, cumin, and paprika as desired… Be careful with too much paprika as it can be overpowering!) *store the dip in the fridge if you are not using it immediately.*