Baked sweet potato fries: Rochelle Trotter fall superfood recipe - KMSP-TV

Baked sweet potato fries: Rochelle Trotter fall superfood recipe

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CHICAGO (FOX 32 News) -

Has the kale craze reached its peak? Tired of hearing about blueberries, almonds and salmon as the superfoods for you? Rochelle Trotter has some new superfoods that are great for fall!

The sweet potato is an excellent superfood, high in fiber, vitamin A, magnesium and potassium - not to mention a great anti-inflammatory agent.

Need convincing? Just try this yummy recipe and let your taste buds be the judge. The sweet and salty flavor is offset by a hint of spice which should serve up a flavorful healthy alternative to French fries!

Baked Sweet Potato Fries Recipe

Serves 4 as appetizer

INGREDIENTS:

  • 2 medium-sized sweet potatoes, rinsed, dried and slicked into 1/4" sticks
  • 2 Tbsp. grapeseed oil (may substitute canola oil if desired)
  • 1 tsp. paprika
  • 1 tsp. nutmeg
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 tsp. ground chipotle pepper
  • Lime wedges for garnish and serving (optional)
  • Grated parmesan cheese for garnish and serving (optional)

INSTRUCTIONS:

  1. Preheat the oven to 450 degrees.
  2. Place potatoes in a large glass mixing bowl.
  3. Mix all spices and oil in a separate bowl, using a whisk or fork to blend well.
  4. Drizzle oil mixture over the potatoes, and using HANDS toss the potatoes in the oil until evenly coated.
  5. Spread potatoes in a single layer on a large baking sheet which has been lined with baking paper such as parchment.
  6. Cook in oven for approximately 10-12 minutes then TURN OVER and continue to cook another 10-12 minutes.
  7. Remove from the oven once the edges begin to turn slightly brown and fries are crispy.
  8. Place fries on plate to cool and sprinkle (if desired) with parmesan cheese or a bit more kosher salt to taste.
  9. Squeeze lime wedge over potatoes (if desired) and serve immediately.

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