Baked Sweet Potato Fries
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 4 mg | (500 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Sweet potato
- ½ tsp fennel seeds
- ½ tsp Coriander
- 4 Tbsps olive oil
- 1 garlic clove
- salt
- freshly ground peppers
- 2 sprigs thyme
- 1 sprig rosemary
- coarse Sea salt
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper and preheat in the oven. Peel the sweet potatoes and cut into 2 cm (approximatley 3/4 inch) thick sticks. Mix the fennel and coriander with the oil in a large bowl. Peel and crush the garlic and add to the oil. Season with a little salt and pepper and add the potatoes. Toss the potatoes in the bowl until well coated and spread on the preheated baking sheet. Bake about 30 minutes or until soft.
2.
Rinse the thyme and rosemary, shake dry and pluck the leaves and needles from the stems. Chop into small pieces and mix with 1 tablespoon salt. Arrange the sweet potato fries on a plate and serve sprinkled with the herbal salt.
