Use sweet potatoes, rich in beta carotene and other nutrients, to make a colorful and tasty alternative to regular French fries. I find that this is a great way to win sweet potato converts among those who don’t like the overly sweet glazed or marshmallow topped preparation so commonly used for sweet potatoes. Oven roasting them in this way brings out the natural flavor. This recipe is from The Vegetarian Meat & Potatoes Cookbook.
3 to 4 sweet potatoes
2 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup dried cranberries (optional)
Preheat the oven to 425 degrees. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise. Cut each in half into 1/4-inch wide strips.
Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer.
Bake until potatoes are lightly browned and crisp on the outside and tender on the inside, about 25 minutes. Serve immediately, garnished with dried cranberries, if desired.
Serves 4 to 6
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.