I love all things sweet potato. So when I saw sweet potatoes on sale during a shopping trip, I knew just what they were going to become: fries! Sweet potato fries are a special treat at county fairs the country over (at least I would guess). The first place I ever had them was at the Big Butler Fair. It was love a first taste!
But traditional sweet potato fries are deep fried and so greasy they practically slip right out of your fingers! Sweet potatoes pack a nutritional punch, but deep frying them adds a ton of fat and calories that won’t help your waistline, and they’re still not crispy. My version has all the flavor with far less fat and calories – and the fat that is there is ultra-healthy monounsaturated fat (the kind that lowers your cholesterol!). And sweet potatoes and cinnamon? Soul mates!
What’s not the love? And there’s so much flavor here that no sauce or ketchup is needed – which is kind of like heresy here in Pittsburgh (home of Heinz Ketchup)! No, they don’t get crispy either. I’m thinking that’s just the nature of sweet potatoes. But I’m guessing if you’re a fan of sweet potato fries, you don’t care much about that!
Now go pre-heat that oven!
BAKED CINNAMON SWEET POTATO FRIES
1 large Sweet Potato (about 1-1 ½ lbs)
2 Tbsp Olive Oil
1 Tbsp ground Cinnamon
Salt to taste
1. Pre-heat oven to 450⁰ F.
2. Wash and dry sweet potato, and slice julienne style (leave the skin on).
3. Toss with oil and cinnamon.
4. Bake for about 60 minutes, turning with a spatula every 15 minutes or so to prevent burning, until soft and browned (they will not get crispy).
Happy, healthy eating!