Sunday, May 25, 2008

Sweet Potato Fries

I found this recipe on and it sounded really yummy. I substituted sweet potatoes for the squash but I had a little bit of a mess up making these. I forgot to spray the pan so my fries stuck to the bottom! I had to pry them off with a spatula. I think I also cut them too small. They shrunk as they cooked. I'm posting this recipe (and their websites pic since mine weren't picture worthy) so I can try to make these again sometime.

Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g, sodium: 6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)
1/2 butternut squash
kosher salt

Directions:Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling these large items, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and sans seeds, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

**We've been known to eat a huge 2-3 serving bowl of these for lunch...they're awesome, healthy and packed with fiber!

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