Mini Post: Sweet Potato Fries
Let's talk about sweet potato/yam fries - one of the sweet nutritious gifts from nature. They are fast to cook, nutritious and fun. I love fries in general, and all root vegetables make great fries - try parsnip, rutabaga, carrot, and turnip.
They are easy to cut up with a large sharp knife and a wooden cutting board (better traction), and quick to bake.
How to make sweet potato fries:
Cut them in thin strips with the skins on - I like them really thin.
Rub them with oil - I like organic olive oil.
Sprinkle salt and other spices of your choice: pepper, rosemary, oregano, thyme.
Cook at 400 degrees until the outside is crisp and the inside soft.
Serve with your favorite dipping sauce.
Nutritional facts about sweet potatoes:
Though yams and sweet potatoes are all in the same family, yams have more micronutrients.
Purple sweet potatoes have antioxidants similar to other purple foods like red grapes and blueberries - antioxidants that help to guard against cardiovascular disease and cancer.
Sweet potatoes are part of the diet of many cultures that are known for their longevity.
The peel contains almost ten times more antioxidant power than the flesh.
Sweet potatoes of all varieties are high in vitamin A, vitamin C, and manganese. They are also a good source of copper, dietary fiber, vitamin B6, potassium, and iron.
Sweet potatoes are known to improve blood sugar regulation, and some studies have discovered significant antibacterial and antifungal properties.
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Sources:
https://nutritionfacts.org/topics/sweet-potatoes/
https://www.downtoearth.org/health/nutrition/okinawan-sweet-potato-purple-powerhouse-nutrition
