This recipe is automatically vegan when you use olive oil for preparation. And it's gluten-free when you use a preferred wild rice cooked to package directions.
I've written about the fabulous roasted cauliflower recipe from Gourmet before. And the rice was a Uncle Ben's Wild that was on sale. But the highlight of the meal, what I'm so proud of, is that I've finally found a way to have crispy oven-fries. Apparently, sweet potatoes have a higher amount of liquid in them, which keeps them from getting crunchy. Over Christmas, my sister-in-law gave me a magazine with an explanation and how to fix the issue.
I've edited and made the recipe a few times. And we've all been really happy. It's one kind of fry I don't mind Nora eating.
If you find a good recipe, you can pair the fries with a spicy ketchup for a much more adult meal.
This is such a cheap side dish when sweet potatoes are at their rock-bottom price. Since one sweet potato weighs about a pound, the potato cost just $0.39 cents. Corn starch and oil brings the cost to $0.50. Now that's a cheap, healthy snack!
Recipe for Sweet Potato Oven-Fries
- 1 Medium Sweet Potato
- 1 Tablespoon Olive Oil
- 1 (heaping) teaspoon Corn Starch
Cut the potato into shoestring-size fries. Put in a bowl and mix thoroughly with olive oil, then corn starch. Spread evenly on a pan. Bake at 425 degrees for about 10 minutes. Turn the fries over and bake another 7-10 minutes or until crisped.