Gloriously soft sweet potato fries with a crunchy, seasoned polenta coating. Not only do these taste heavenly, sweet potatoes are more nutritious than white potatoes, and lower on the glycaemic index. They are a great source of beta-carotene and potassium. The small amount of oil in this recipe helps the body to absorb the carotene.
crunchy sweet potato fries
|
Prep Time10minutes |
Cook Time30minutes |
|
- 4 medium sweet potatoes each potato weighing about 130g
- 1 tbsp olive oil
- 1/2 tsp salt or garlic salt
- 1/4 tsp dried oregano
- 2 tbsp fine polenta
Quantity of servings:
View units in:
Ingredients
Quantity of servings: View units in: |
- Heat the oven to 200C or 180C Fan or GM 6, and line two baking trays with baking paper.
- Peel the sweet potatoes and cut into 1 cm strips.
- In a bowl or a plastic bag, add the oil and the strips of sweet potato. Toss to coat evenly.
- Add the polenta, salt and oregano to the bag or bowl, and toss again to coat the chips.
- Tip onto the baking trays and cook for 25-35 minutes, depending on how thickly you cut your chips.
Calories from Fat 27
5%
3%
13%
3%
4%
4%
2%
95%
2%
2%
2%