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Crispy sweet potato fries with rosemary salt
Nutrition content per serve
Energy: 212 calories (887kJ) | Protein: 4g | Carb: 32g | Sugar: 12g | Total fat: 6g | Sat fat: 1g | Fibre: 6g | Serves: 6 | Total time: 30 minutes
* Approximate values from Xyris Foodworks software
Ingredients:
- 3 medium sweet potatoes, peeled
- 2 tbsp tapioca starch (arrowroot flour)
- 2 tbsp extra virgin olive oil (EVOO)
- 1 tbsp finely chopped rosemary (or 1 tsp dried rosemary)
- 1 tsp salt, crushed
Directions:
- Pre-heat oven to 220°C.
- Place baking paper onto two baking trays.
- Chop sweet potato into 1cm thick ‘chips’.
- Place sweet potato ‘chips’, tapioca starch, EVOO, ½ the amount of salt and rosemary into a bowl and mix together using your hands.
- Lay ‘chips’ evenly on both baking trays.
- Cook for 25 minutes, turn chips over and cook for a further 5-10 minutes until it’s evenly brown and crispy.
- Use the remaining salt to sprinkle over the chips when serving.
Notes:
- The cooking time is just a guide depending on how thick you cut the sweet potato – thinner ‘chips’ will cook faster.
- Chop the sweet potato into same size ‘chips’ so they cook evenly.
- This recipe is paired perfectly with our garlic Greek aioli sauce.
- Feel free to use other herbs and spices such as paprika or cayenne pepper.
Why it’s good for you:
- Sweet potato is an excellent source of complex carbohydrates for slow energy release. It also contains beta-carotene, an antioxidant which has been shown to assist our immune function while supporting healthy mucous membranes and eye health.
- Extra virgin olive oil provides antioxidants and monounsaturated fats, which have been shown to be protective for cardiovascular health.
All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.