Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.
2 (8-ounce) sweet potatoes, unpeeled
1 tablespoon olive oil
1 tablespoon brown sugar
3 tablespoons almonds, finely chopped
3/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
How to Make It
Preheat oven to 400°.
Cut potatoes lengthwise into 1/2-inch wedges. Combine potatoes, oil, and sugar; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with almonds, salt, and pepper. Bake at 400° for 35 minutes or until tender and browned.
Cutting the potatoes was the hardest part of this recipe. They turned out very good but nothing spectacular. I will be doing them again. I did not have almonds so used pecans. I also used Splenda Brown Sugar Blend rather than pure brown sugar.
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