Monday, September 24, 2012

Stand Out Sides: Sweet Potato Chipotle Fries

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Ever since I read that John shouldn't be having white potatoes if we're going to lose weight, he has been missing out on some of his favorite things.  My homemade french fries, mashed potatoes, oh wait...all things that aren't good for you!  I guess they were right about skipping starch.

Anyway, one of the best foods for him to eat was said to be sweet potatoes.  You should have seen his face when I told him I was swapping out his favorite potatoes for sweet potatoes.  He was adamant about his disgust of sweet potatoes, but much to his chagrin, they are still a featured member of our weekly menu.

I've tried to disguise them, hide them, spice them up.  And, amazingly, John has come around.  Maybe because it isn't the marshmallow topped sweet potatoes he remembers as a kid, and instead they are knew and different.  I'm not sure what it is but if he's not complaining, then I'm not complaining!  One of my most successful swaps for my normal baked french fries, were these.  We had them a few months ago from a frozen package of Omaha Steaks.  As you know, if I can get anything spicy enough, John will eat it happily; these were no exception.  If you're looking for a healthy swap - these are it!
Sweet Potato Chipotle Fries
Serves:  4
2 large sweet potatoes
1 teaspoon salt
2 teaspoons pepper
2 tablespoons chipotle spice seasoning
2 tablespoons canola oil 

Preheat the oven to 450 degrees F.  Wash the sweet potatoes well.  Cut the sweet potato into 6-inch long, strips (about 1/2 inch thick).  Toss the potatoes with canola oil and then season with salt, pepper, and chipotle spice seasoning. Spread in an even single layer on a cookie sheet.  Bake 12-15 minutes, turning once, until golden brown.  Serve immediately.
Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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