Sweet Potato Fries
Sweet potatoes are fabulous. They contain high amounts of Vitamin C and Vitamin B12 as well as fiber, iron, and calcium which are all vitamins and nutrients us IBD-Warriors are chronically low in. And, if you cook them properly and remove the skins, they are gentle on the stomach which is a win-win for all.
And, thanks to their versatility, sweet potatoes can be prepared in many, delicious ways. My favorite is to prepare them as fries, and bake them so that they are not greasy which is easier to digest. You can eat them plain or with your favorite condiment and they make the perfect side to almost dish!
Ingredients for non-greasy sweet potato fries:
- 2 medium sweet potatoes (about 1/2 lb) cut into 1/4 inch strips. Optional: remove skins before cutting
- 2 Tbsp. olive oil
- 1 tsp. smoked paprika
- Salt & pepper to taste
Directions to make sweet potato fries:
- In a large bowl, toss sweet potato fries, olive oil, paprika, salt and pepper until evenly coated.
- Spread evenly on 2 baking sheets (you want a little bit of space in between each fry).
- Bake on 350F for 15 minutes, flip each fry individually and continue baking for another 10-15 minutes.
- Serve hot.
Tip: I microwave the cut fries for 2 minutes before adding olive oil and seasoning, and then pop them in the oven. This helps make them crispier rather than baking completely raw fries.
- calories: 180
- cholesterol: 0mg
- dietary fiber: 3.2g
- potassium: 620mg
- protein: 1.2g
- saturated fat: 1.5g
- sodium: 241mg
- total fat: 10.7g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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