Sep 18 2008
Baked Sweet Potato Steak Fries
The appeal of fast food is, A) it’s fast, and B) because of its generally high fat content, it tastes good.
Most of us past the age of 50 remember childhoods where most of our meals were cooked at home and the dinner hour was a more leisurely affair. Somewhere along the way life became more complicated and home-cooked meals took a back seat to high-speed, high-fat “cuisine.” Many of us have given up pursuing the valuable life skill of cooking because we feel it is too time consuming to fit into our hectic lives.
While we may have been able to get away with that attitude as young adults, as mature adults we may find ourselves paying a price for the sins of our culinary pasts. We can’t change the eating habits of a lifetime overnight, but each small change we make will help us improve our health.
Try this simple recipe that will satisfy your craving for fast food fries while providing a colossally improved nutritional footprint.
BAKED SWEET POTATO STEAK FRIES
Preheat over to 425 ° F
Servings: 4
4 Sweet Potatoes
1 Tbs Olive Oil
Nutmeg
Cinnamon
Wash and peel the sweet potatoes. Cut in half, slice each half into 5 or 6 strips. Toss potato strips in a bowl with olive oil. Sprinkle with nutmeg and cinnamon and toss again.
Arrange potatoe strips in a single layer on baking sheet that has been sprayed with cooking spray. Dust with additional light sprinkle of nutmeg and cinnamon, if desired.
Bake at 425 ° F, 25 minutes.
Variations: Substitute Italian Seasoning or Cumin and Paprika for the Nutmeg and Cinnamon, if desired.
