Try ‘Baked Sweet Potato Fries’ as a healthy side dish. I’ve adapted a Paula Deen recipe to make it healthier. These are easy to make (especially if you have a Cuisinart French Fry disk, which I highly recommend!), nutritious and absolutely delicious.
One key trick is to use 2 pans so you don’t crowd the fries in the pan. Crowding will result in steaming and you won’t get crisp baked fries!
Two modifications/ notes:
I use 2-3 medium sized sweet potatoes (not the 5 in the original recipe which is far too many for a regular sized oven.)
A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad! This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.
My interest was piqued by David Tanis’ New York Times article, A Warming Curry for Fall— because this accomplished chef mentioned that he’d adapted a Madhur Jaffrey recipe. I find her recipes can be challenging, so I was thrilled at a Mr. Tanis modification.
This recipe was both heavenly and easy—one of the most delicious recipes I’ve made. Plus, it truly took only about 30 minutes (not including roasting time – and you can make it without roasting the butternut squash if you have 30 minutes max).
Not only that, but the resulting dinner is a great vegetarian option—not always my forte but one I am trying to tackle—and it was filling.