Sweet Potato Fries

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Description

These fries are loaded with cancer-fighting beta-carotene.
1. Preheat the oven to 450 degrees. F. Use a silicone baking sheet or parchment paper over regular baking tray.
2. Combine the sweet potatoes, salt, cumin, garlic powder, cinnamon, and black pepper in a zipper-lock plastic bag. Seal the bag and shake it until the sweet potatoes are evenly coated.
3. Arrange the sweet potatoes in a single layer on the prepared baking sheet. Bake for 10 minutes, turn the wedges over, and bake for 10 minutes longer, or until very tender.
4. Roasted Sweet Potato Wedges will be the crispiest when served soon after roasting. Stored in a covered container in the refrigerator, left-over Roasted Sweet Potatoes Wedges will keep for up to 3 days.
Recipe Source: Adapted from The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.,  www.nutritionmd.org

Ingredients

2 medium sweet potatoes, unpeeled, washed and cut into wedges
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
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