Sweet Potatoes 2 pieces

Description

HOW TO SELECT SWEET POTATOES?

Choose small to medium-size firm sweet potatoes with smooth skin and no bruises or cracks.

HOW TO STORE SWEET POTATOES?

Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste.Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Sweet potatoes can last for up to two weeks if stored properly.

SWEET POTATOES HEALTH BENEFITS

Sweet potatoes are a rich source of fiber as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.

BEST RECIPE FOR SWEET POTATOES

CRISPY BAKED SWEET POTATO FRIES

Ingredients

• 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
• 1 tablespoon cornstarch
• ½ teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

Instructions

• Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
• Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
• Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain.
• Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides.
• Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions.
• Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
• If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!