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Sweet Potato Fries Recipe

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Nutritious sweet potatoes add subtle flavor to these extra-crunchy fries from Kelly McWherter in Houston, Texas. With the tasty mayo-chutney dip, this super side could double as a party appetizer!

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2 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

2 tablespoons beaten egg
1 tablespoon water
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 large sweet potato (14 ounces), peeled
2 teaspoons Crisco® Extra Virgin Olive Oil
MANGO CHUTNEY MAYONNAISE:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/4 teaspoon curry powder
Dash salt
2 teaspoons minced fresh parsley, optional

Directions

In a shallow bowl, whisk egg and water. In a resealable plastic bag, combine the bread crumbs, cheese, cayenne and pepper. Cut sweet potato into 1/4-in. strips. Add to egg mixture, a few at a time, and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.
Arrange potato strips in a single layer on a baking sheet coated with cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes or until golden brown and crisp, turning occasionally.
In a small bowl, combine the mayonnaise, chutney, curry powder and salt. If desired, sprinkle parsley over fries. Serve with mango chutney mayonnaise. Yield: 2 servings.

Nutrition Facts: 1-1/4 cups fries with 3 tablespoons mango chutney mayonnaise (prepared with fat-free mayonnaise) equals 365 calories, 10 g fat (2 g saturated fat), 72 mg cholesterol, 763 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.

Sweet Potato Fries published in Cooking for 2 Summer 2006, p31

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