My most favorite food? Aside from Mac 'n Cheese, it has got to be the sweet potato. Rich in Vitamins A and C, the sweet potato offers more then just some color to any dish. On menus all over it seems New Yorkers are being tricked into thinking that opting for "sweet potato fries" as a side dish is the healthiest of options...I'd hate to break it to you New York but eeehhh, incorrectomundo. A baked sweet potato? Yes, most definitely! Sweet potatoes deep fried in lard oil? Not so much nutritional value there. But don't get your panties in a twist just yet, I come to you with the solution- baked sweet potato fries that will most definitely satisfy anyone, yes ANYONE!
Ingredients:
4 small sweet potatoes, skin intact
1/4 cup olive oil
1 tbsp. paprika
2 tsp. nutmeg
1tsp. cinnamon
2 tsp. cayenne pepper
1 tbsp. sea salt
1 tbsp. pepper
Procedure:
Preheat oven to 425. Scrub the outside skin of the sweet potatoes to clean off all the dirt (scrub well those babies came from down under). Then, cut the sweet potato into three planks lengthwise, then cut them into spears as evenly as you can to allow for even cook time.
In a bowl toss the sweet potatoes with olive oil, paprika, nutmeg, cinnamon, cayenne pepper, salt and pepper. After the spices look evenly distributed, place the spears onto a olive-oil sprayed baking sheet and bake on 425 for 45 minutes to an hour, flipping the spears about 25 minutes in. Serves 4. Enjoy!
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