Sweet Potato Fries
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 800 grams Sweet potato
- Sea salt
- vegetable oil (for frying)
How healthy are the main ingredients?
Sweet potatoPreparation steps
1.
Peel the sweet potatoes, then cut into finger thing pins. Blanch for 2-3 minutes in boiling salted water. Drain the sweet potatoes, rinse under cold water, and pat dry.
2.
Heat the oil to 165°C (approximately 330°F) in a saucepan. The oil is hot enough that when you place a wooden spoon in the oil air bubbles rise to the surface. Cook the sweet potatoes, in batches, for 5 minutes until they are soft but haven't colored. Remove the sweet potatoes from the oil. Increase the temperature to 180°C (approximately 350°F). Fry the sweet potatoes for 2 minutes, in batches, until they are crispy and golden brown. Remove from the oil and drain on paper towels.
3.
Season to taste with the sea salt and serve.
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