I became a sweet potato convert when I was introduced to Weight Watchers. Sweet potatoes are one of those bang-for-your-buck foods. They’re incredibly filling, they’re not that bad for you if you don’t drown them in butter (or in my case, substitute real butter for nonfat spray butter), and they actually are pretty delicious. The other perk? They’re incredibly easy to prepare.
Since you’re not always going to be in the mood for a straight-up baked sweet potato, or Thanksgiving-style yams, however, I discovered one summer a perfect way to incorporate these babies into my snacking routine. By baking them as fries, you’re treating yourself with no need to feel any guilt, AND getting in some of those veggies. What’s not to love?
To make these on your own, you’ll need:
-2 large sweet potatoes
-nonstick cooking spray
–I Can’t Believe It’s Not Butter spray
-brown sugar OR salt
Tool-wise, you’ll need:
-a paring knife
-a cookie sheet
Pre-heat your oven to 400 degrees and spray your cookie sheet with non-stick cooking spray. Peel your sweet potatoes and then cut them into fry-sized wedges, totally up to you how thick/thin you want them, long/short, etc. Rinse them after chopping and then spread the fries onto your cookie sheet. Pop them into the oven and let them bake for about an hour, checking them after about 35 minutes to check on crunchiness. They take awhile to cook, just to warn you, and may take a little over an hour if you want them extra crunchy.
When you deem them done, spray with I Can’t Believe It’s Not Butter and sprinkle with brown sugar. If you prefer your sweet potato fries salty, by all means, use that instead, or try a combination of the two. Let cool so as not to scorch your tastebuds and voila, an easy snack or side!