Sweet Saturday Fries

Sweet potatoes are a great alternative to regular white potatoes. They are packed with vitamins and minerals and offer over 400% of your RDA of vitamin A; they also contain more vitamin C and fibre and contain less calories and carbohydrates than regular white potatoes. 

There are so many ways of cooking sweet potatoes but for this recipe I will be making fries; baked not fried! I also made an absolutely delicious garlic "mayo" to go with them.


Ingredients:
Serves 3

3 medium sweet potatoes
Oil of choice - I used rapeseed oil, but you can use olive oil or even melted coconut oil
Salt and pepper

Garlic "mayo":
75g Greek yoghurt
1 clove of garlic
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and pepper to taste

Method:
1. Preheat oven to 200c fan.

2. Peel the sweet potatoes (this is optional as you may prefer to leave the skin on but if you are leaving it on make sure to wash them).



3. Chop the sweet potatoes into fry-like sticks.



4. Place in a bowl and drizzle over just enough oil to lightly coat them, about 2tbsp should be plenty. Sprinkle with flaked sea salt and pepper and toss all together ensuring they are all evenly coated with the seasoning.



5. Spread out on baking sheets (lighter coloured are better as the fries won't brown as quickly before they are cooked through) - you may need to use 2 baking sheets depending on their size, as you don't want to overcrowd the sheet. Make sure the fries are evenly spread out and aren't too close together to ensure even cooking and that they crisp up nicely. If they are too close together they will steam rather than bake.



6. Place in the oven for 20-30mins. Check halfway through, and turn them so they brown on both sides.

7. While the fries are cooking make the garlic "mayo" which is just mixing all the ingredients together in a bowl. Simples.



Variations:

For some added spice why not try adding a little chilli powder when you are seasoning them. You could also try adding some fresh rosemary for another twist on the classic recipe. 


This recipe is Paleo and Gluten Free.


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