RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1667
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| Recipe Name: |
Sweet Potato Fries with Garlic and Herbs |
| Source: |
, February 1998 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Peel sweet potatoes and cut into ½-inch-wide slices, then again into ½-inch-wide strips.
Preheat oven to 500 degrees. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes. |
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| Nutrition per Serving: |
| Calories: |
205 |
Total Carbs: |
36.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.5 |
Protein: |
0.10 |
| Fiber: |
6.08 |
Sodium: |
96.25 |
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