Let me start by saying that until this clean eating adventure, I did not know I liked sweet potatoes. Correction: I knew I did not like sweet potatoes. The only way I had ever eaten them was on Thanksgiving, drowned in marshmallows, butter, and pecans. Now doesn't that sound just like something I would adore? Vegetables masked with sugar and more sugar? It does, and I still don't know why I didn't like it, but I didn't. I tried them every few years, just to see if my tastes had changed, but they had not.
But I learned when I started clean eating, that sweet potatoes were one of the vegetables I was allowed to have, so I was determined to learn to like them.
I started making this as a substitute for fries, serving them alongside turkey burgers, and I found out...I really like them!
They are pretty quick to put together, don't take long to bake, and while they aren't the same as greasy French fries, I do find them delicious and a much healthier alternative! And perhaps, with time, I will learn to like sweet potatoes fixed other ways, too!
Sweet Potato Chips
* 1 medium sweet potato
* 1 egg white
* 1 Tablespoon grated parmesan cheese
* 1/3 teaspoon seasoned salt
* 1/2 teaspoon garlic powder
Wash and dry the sweet potato and cut it in the shape of chips or fries as desired. Spray a cookie sheet with olive oil and arrange fries/chips on sheet. Brush with half the egg white. Mix together the parmesan, seasoned salt, and garlic powder and sprinkle half of it over the chips/fries. Bake at 450 for 15 minutes, remove from the oven, flip them over, brush with the other half of the egg white and sprinkle on the other half of the cheese mixture. Return to the oven and bake for 10 more minutes. Serve warm!
* If you hate the skin of a potato, you can peel the sweet potato, but the skin is actually very good for you, and I'm also too lazy to peel potatoes, so I just leave the skin on. I wash and dry it really well before I slice it.
* I always cut mine like chips so they bake faster and are a bit crispier. If you prefer, you can cut them like fries. Totally a personal preference thing!
* I use a silicone brush to brush half the egg white on the pan. Spoiler alert: If you drip some egg white on the pan by accident, it will bake up like a fried egg! Not that I know this from experience....
* Also, I've learned to put parchment paper on my baking sheet for easier cleanup. I hate scrubbing dishes.
* These do bake faster, and are in my opinion, crispier in the oven, but you can also grill them if you prefer. Just keep an eye on them to know when you need to flip them and have them be done. I think Ryan probably had them out there on the grill somewhere between a half hour and forty minutes. Part of that will depend on the strength of your grill, of course.
* If you want, you can add other spices: oregano or chili powder would work well! The more you add, the less you'll notice the sweet taste, so if you prefer that it tastes more savory, just add a bit more of those spices on to put that taste back at the front.
* If you warm these over in the microwave, they will be softer, so either warm them up in the oven to crisp them back up, or be prepared for softer chips/fries. They still taste great. Just not as crispy.
2 comments:
Yum!! I love sweet potatoes, more than regular ones. We have a sweet potato fluff recipe - like a soufflé but easier and so good! Pretty clean eating too!
Another way to try them is to dice them and lightly oil them with either olive or coconut oil and season with salt/pepper to taste and I sometimes use sweet basil, then place on a baking sheet and roast in the oven at 350-400 until soft or crisp, depending on what you prefer. Takes about 30-40 min and I usually use tongs and give them a quick toss about every 10-15 min. I usually let mine get a little brown and crispy on the outside and soft on the inside. John & I love them that way. I like the idea of the chips also and will have to give that a try! Thanks for sharing.
Post a Comment