Last week we discussed the popular myth that potatoes are fattening, and how you should avoid them if you are seeking a healthy lifestyle. I’ve debunked that myth and made clear that not all potatoes are created equal. More importantly, the way a potato is prepared plays a vital role in the nutritional value.
Deep-fried potatoes from a fast food restaurant are definitely a choice I would tell you to avoid. But making homemade potatoes, baked, actually come along with a myriad of health benefits. You can use extra virgin olive oil or coconut oil as wonderful options. I discuss which oils to avoid and which are best to purchase in my book, “Sunnah Superfoods.”
Try this sweet potato recipe at home, and you will never find yourself driving up to a fast food restaurant again. You can substitute the spices for others of your preference, and use coconut oil instead of olive oil. The lime dip is the perfect combination with sweet and savory fries. These sweet potato fries will pair perfectly with grilled chicken, salmon, or any other entrée of your desire.
3 medium sweet potatoes
¼ cup extra virgin olive oil
1 teaspoon Himalayan Pink Salt
½ teaspoon red pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
1-2 teaspoons dill, dried
½ teaspoon mustard seed, ground
1 cup organic sour cream
2 teaspoons dried dill
1 teaspoon onion powder
1/3 cup lime juice, freshly squeezed
Slice the sweet potatoes into thin slices, about 2 inches long and ¼ inch wide. Place in a large bowl.
Place the olive oil and spices in a small mixing bowl, mix. Drizzle over the sweet potatoes, and toss.
Transfer the potatoes to a baking sheet; make sure to keep them single layered.
Bake at 420 degrees Fahrenheit for about 20 minutes, or until they are nice and crispy.
Place all the dip ingredients in a small mixing bowl and mix well. Place in a nice serving plate.
Transfer the potatoes to a nice serving platter. Add the bowl of dip and a slice of lime. Best if served immediately.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, “Sunnah Superfoods,” a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.