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Bonnie Aeschliman: Save on calories with oven-roasted sweet potato fries

  • Published Tuesday, Sep. 10, 2013, at 2:31 p.m.
  • Updated Wednesday, Oct. 23, 2013, at 9:27 a.m.

Photos

Spicy Sweet Potato Fries

Serves 6

2 pounds sweet potatoes, about the same size

3 to 4 tablespoons olive oil

1/4 cup grated Parmesan cheese

1/4 cup panko bread crumbs

1 tablespoon brown sugar

1-1/2 teaspoons salt

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

About 1/8 teaspoon cayenne pepper (more or less to taste)

1. Preheat oven to 425. Peel and cut sweet potatoes into half lengthwise; then cut into even sized strips or wedges, about 1/2 thick.

2. Place on in a single layer on a large baking sheet. They should not touch. Drizzle with olive and toss around to cover all surfaces.

3. Combine remaining ingredients and sprinkle over sweet potatoes; turn to cover all sides with seasoning. Spread out in single layer.

4. Roast until tender and well browned, about 30 minutes, turning once to brown evenly.

Serve with Hatch Chile Crema.

Note: If your oven has convection; use that as it works really well on this recipe.

Hatch Chile Crema

1 cup sour cream

1 Hatch chile, finely chopped

1/2 teaspoon lime juice

1/4 teaspoon salt

Mix all ingredients together. Chill until ready to use.

Sweet potato fries are popping up on many restaurant menus as an option instead of traditional French fries.

Many are opting for sweet potato fries as they pack more nutrients than the traditional fries. But let’s face it – when they are deep fried, they still pack a wallop of fat calories. Today’s question addresses one reader’s concern.

Q. I love French fries and recently have switched to French fried sweet potatoes as I know they are more healthy. I really like them. But I am trying to get away from fried food. Do you have any method for making them with less fat?

A. Recently I taught a cooking class and made oven-roasted sweet potato fries, and they were a big hit. Although I served them with a Hatch Chile Crema, you could also serve them with any dipping sauce of your choice. My method uses a few panko crumbs for added crunch and Parmesan cheese for additional flavor.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit www.cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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