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The other night with my BBQ Pork Tenderloin I made the perfect side dish to go with it (well, besides coleslaw..) A genuine powerhouse of nutritional goodness, the sweet potato is only distantly related to the potato. The sweet potato is a flowering perennial vine in the same family as morning glories, with delicious, starchy, tuberous roots. Just 4-ounce serving of sweet potato (about 1/2 cup) provides 390% daily value (DV) of vitamin A, 40% DV of vitamin C, 18% DV of fiber and 13% DV of potassium, plus vitamin E, iron, magnesium and phytochemicals like beta carotene, lutein and zeaxanthin. This show-stopper of a vegetable was named by the Center for Science in the Public Interest one of the most nutritious vegetables in the land. Pretty groovy, huh?
Baked Sweet Potato Fries
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6 sweet potatoes, cut into fries, or thin wedges
2-3 tablespoons canola oil
1 tablespoons garlic powder
1 tablespoon paprika
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
Preheat the oven to 375 degrees F. In a plastic bag, combine the sweet potatoes, canola oil, garlic powder, paparika, salt, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets. Bake for 25-30 minutes, or until crispy and brown.
Total Fat: 4.7g
Total Carbohydrates: 29.2g
Dietary Fiber: 3.9g