wholeliving

Baked Sweet-Potato Fries

A healthy redo of french fries, this popular "vegetable" curbs the fat and salt but keeps the crunch.
Body+Soul, January/February 2009
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4 to 6
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Ingredients

  • Vegetable oil for parchment
  • 2 large sweet potatoes (about 2 pounds), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
  • 3 large egg whites (a scant 1/2 cup)
  • Mediterranean Spice

Directions

  1. Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.

  2. Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.

  3. In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.

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