Spring has sprung and summer's just around the corner. If you're like my family, this time of year, you love your burgers on the grill, with a side of fries (homemade, of course)! A small "upgrade" on this classic combo is to make sweet potato fries instead of regular ones. I often order these when I eat out but had never tried to make them at home--until now. I'm glad I did! Sweet potatoes are delicious and nutritious. They have beta-carotene that gives them their lovely deep orange color and also helps fight cancer-causing free radicals. They also give our bodies vitamins A, D, C, and E. They even have antioxidants! It's clear that they pack a powerful nutrition punch! (See this article, from a recent LA Times column, for a more complete list of their benefits. And this one from livescience.com)
I'm sure you don't need any more convincing (especially if you've ever tasted sweet potato fries). Without further ado, here's the step-by-step recipe for making these sweeeet fries. (They are based on a Paula Deen recipe that I found and tweaked to make my own.)
1. Preheat oven to 450 degrees F. Peel and cut your potatoes into fry-like strips.
2. Toss your fries in a large bowl to coat them with olive oil. I used beef tallow. (It's a healthy saturated fat. Really!)
3. Line the potatoes up, making sure they're not too crowded on the baking trays. Sprinkle the potatoes with paprika, salt, and pepper.
4. Finally, bake for 20 minutes, turning occasionally. Let them cool for 5-10 minutes and you're all set!
Some of ours got a little black around the edges, but we didn't mind.