Sweet Potato Fries
- 4 medium garnet yams, peeled and cut into ½-inch-thick strips
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. garlic powder
- 2 tsp. sweet paprika
- ½ cup California Olive Ranch extra virgin olive oil
- 1 ½ tsp. salt
- 2 Tbsp. minced fresh flat-leaf parsley
- Sea salt for sprinkling
Maple Barbecue Sauce
- ¾ cup barbecue sauce
- 3 tbsp. maple syrup
Preheat the oven to 400° F
To make the fries, put the yams in a large bowl. In a small bowl mix together the cumin, coriander, garlic powder, paprika, California Olive Ranch extra virgin olive oil, and salt. Pour the mixture over the yams.
Using your hands, toss thoroughly until the yams are evenly coated. Add the parsley and mix well. Arrange the yams in a single layer on a large baking sheet and bake, stirring occasionally, for about 30 minutes, or until the edges are brown and potatoes are cooked through.
To make the sauce, mix the maple syrup and barbecue sauce together in a small bowl. Sprinkle the fries with sea salt and serve immediately with the sauce on the side.
Chef's Note: It’s tough to get my daughter to eat any type of vegetable other than corn on the cob, peas with butter, and green beans, but she just loves her Sweet Potato Fries. They are a great alternative to regular potato fries. These fries are not only packed with vitamins and minerals, they are baked instead of deep-fried. I use garnet yams for this dish for their vibrant pink color. The sweet potatoes are sliced thickly, like steak-cut fries.
Did you know . . . only 4.5% of sweet potatoes tested by the U.S. Department of Agriculture in 2003 contained 3 or more residues. Fifty percent contained 1 residue and 35 percent tested clean.
Recipe courtesy of Anna Getty, Easy Green Organic (Chronicle Books, 2010)
Reprinted with permission from publisher.