Potatoes in general are my all time favourite winter comfort food. Sweet potatoes are
now the new comfort food of the millennium that can be enjoyed any time of year. They
are ideal as a side dish to serve with any elegant meal, as an entrée or snack food or
to simply serve with burgers or sandwiches. Sweet potatoes are a healthy source of
various nutrients, including: vitamin C (potent antioxidant), dietary fibre, B vitamins,
particularly niacin (B3) and B6, potassium, magnesium, copper and iron. Sweet
potatoes have extremely high levels of beta-carotene precursor, the all important
vitamin A, and just the thing for keeping colds at bay.
• 2 to 3 large sweet potatoes ( 1 large sweet potato = 2 servings)
• 1 tbsp (15 mL) quality olive oil
• a sharp chef's knife
• a cutting board
• a large mixing bowl
• spatula or tongs
• a large baking sheet
• 1/2 tsp (2 mL) coarse sea salt
• 1/2 tsp (2 mL) freshly cracked black pepper
• Optional other seasonings of your choice
*Note: for extra nutritional value, do not remove the skin
Preheat oven to 425°.
Wash the sweet potatoes. Trim the ends and sides to create rectangles. Cut lengthwise
into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.
You can slice then think or thinner, its up to your taste varying between 1/2 inch to 3/4
inch thick.
Place the sweet potato strips in a large bowl, and olive oil, sprinkle with salt and spices,
tossing the mixture several times over to evenly coat on all sides with oil and spices.
Line a baking sheet with aluminum foil coated with a little bit of olive oil. Parchment
paper can also be used.
Spread the sweet potato strips out onto the baking sheet in a single layer.
Bake at 425°F (220°C) oven, for 30 to 35 minutes, turning every 10 minutes with
spatula or tongs until tender and edges are crisp. Serve warm with or without dipping
sauce and enjoy this tasty healthy treat!
Maddy’s Sweet Potato Dipping Sauce ~
1/2 cup (125 mL) light mayonnaise
1/4 tsp (1 mL) curry paste
1/4 tsp (1 mL) honey mustard
1 tsp (5 mL) lime juice
A dash of Paprika ~ topping
In a bowl, whisk together, mayonnaise, lime juice, honey mustard and curry paste. Add
a dash of paprika topping and serve with the sweet potato fries.
*Nutritional value: One medium sweet potato provides more than 100 per cent of the
recommended daily allowance (RDA) for vitamin A, about 33 per cent RDA for vitamin
C, 20 per cent RDA for vitamin B6, 400 mg of potassium and a source of fibre.
now the new comfort food of the millennium that can be enjoyed any time of year. They
are ideal as a side dish to serve with any elegant meal, as an entrée or snack food or
to simply serve with burgers or sandwiches. Sweet potatoes are a healthy source of
various nutrients, including: vitamin C (potent antioxidant), dietary fibre, B vitamins,
particularly niacin (B3) and B6, potassium, magnesium, copper and iron. Sweet
potatoes have extremely high levels of beta-carotene precursor, the all important
vitamin A, and just the thing for keeping colds at bay.
• 2 to 3 large sweet potatoes ( 1 large sweet potato = 2 servings)
• 1 tbsp (15 mL) quality olive oil
• a sharp chef's knife
• a cutting board
• a large mixing bowl
• spatula or tongs
• a large baking sheet
• 1/2 tsp (2 mL) coarse sea salt
• 1/2 tsp (2 mL) freshly cracked black pepper
• Optional other seasonings of your choice
*Note: for extra nutritional value, do not remove the skin
Preheat oven to 425°.
Wash the sweet potatoes. Trim the ends and sides to create rectangles. Cut lengthwise
into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.
You can slice then think or thinner, its up to your taste varying between 1/2 inch to 3/4
inch thick.
Place the sweet potato strips in a large bowl, and olive oil, sprinkle with salt and spices,
tossing the mixture several times over to evenly coat on all sides with oil and spices.
Line a baking sheet with aluminum foil coated with a little bit of olive oil. Parchment
paper can also be used.
Spread the sweet potato strips out onto the baking sheet in a single layer.
Bake at 425°F (220°C) oven, for 30 to 35 minutes, turning every 10 minutes with
spatula or tongs until tender and edges are crisp. Serve warm with or without dipping
sauce and enjoy this tasty healthy treat!
Maddy’s Sweet Potato Dipping Sauce ~
1/2 cup (125 mL) light mayonnaise
1/4 tsp (1 mL) curry paste
1/4 tsp (1 mL) honey mustard
1 tsp (5 mL) lime juice
A dash of Paprika ~ topping
In a bowl, whisk together, mayonnaise, lime juice, honey mustard and curry paste. Add
a dash of paprika topping and serve with the sweet potato fries.
*Nutritional value: One medium sweet potato provides more than 100 per cent of the
recommended daily allowance (RDA) for vitamin A, about 33 per cent RDA for vitamin
C, 20 per cent RDA for vitamin B6, 400 mg of potassium and a source of fibre.
Winter Comfort Food |
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