Yams Superfood Flax Fries

 

Anti Inflammatory Diet

Video taken from the channel: Wellstar Health System


 

Crispy baked sweet potato fries

Video taken from the channel: Brownble


 

“Nutrition to Fight Inflammation” Presented by Lara Rondinelli-Hamilton, RD, LDN, CDE

Video taken from the channel: SPONDYLITISdotORG


 

Crispy Oven-Baked Sweet Potato FriesKitchen Conundrums with Thomas Joseph

Video taken from the channel: Everyday Food


 

Superfoods For Diabetes Control | Best Foods and Fruits for Diabetes patients: Dr.Magesh.T

Video taken from the channel: Dr.G Bhanu Prakash Animated Medical Videos


 

SWEET POTATO FRIES | RECIPE | John Quilter

Video taken from the channel: John Quilter


 

Why it’s (almost) impossible to make Crispy Sweet Potato Fries in the oven.

Video taken from the channel: Ethan Chlebowski


Sweet Potato Superfood Flax Fries. 1 medium sweet potato. 2 teaspoons maple syrup. 1 tablespoon ground flax. Sea salt to taste.

Cinnamon to taste. Sweet Potato Fries This is a quick and simple treat or side dish that my family loves. Adding ground flax gives this side dish a nice crunch and a superfood-omega boost. Sweet potato dessert fries packed with 5 superfoods! Sweet potatoes, pomegranates, coconut, nuts, and dark chocolate!

A swirl of peanut or almond butter adds even more protein, healthy fats, and staying power. Sweet Potato Superfood Flax Fries | Recipes | MyFitnessPal Who can resist a side of fries? These naturally sweet spuds are enhanced by maple syrup, while flax seeds provide a crunchy coating and a dose of omega-3s. Bake the sweet potatoes in a single layer without crowding the pan. You want the sweet potato fries to caramelize, not steam.

Bake them at 400F until caramelized. You can also broil them for 2-4 minutes, to get some additional crispy edges, but make sure to check them every minute because they can go from crisp to burnt in no time under the broiler. No artificial flavors. 150 calories. 1 g sat fat (5% DV).

170 mg sodium (7% DV). 7 g total sugars. Per 3 oz serving.

Made with 100% real sweet potatoes. Wash. Peel. Cut & season.

McCain potatoes are made with no artificial flavors. That means potato goodness your family will love and you’ll be proud to serve. Our Guarantee: As a family owned company, McCain wants you.

Savory Sweet Potato Fries “Great and simple recipe. They turned out awesome.” – Daniella Ponce. Baked Yam Fries with Dip “I cooked them longer than specified, but they were still very good and the dipping sauce was excellent.” – Rex Hutcheson. T’s Sweet Potato Fries “I loved this recipe.

Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.

Arrange potatoes. You need a large sweet potato in the one-pound range. Peel the sweet potato and cut it into quarter-inch-thick wedges.

Then the guaranteed secret for success is to toss those fries with cornstarch and salt, followed by oil. Place the sweet potatoes. Peel potatoes and cut into strips about 1/2” wide on each side. In a medium-sized bowl, combine all ingredients and toss the potatoes until they are completely coated.

Spread onto a baking sheet bake for 30-45 minutes. Flip the fries half-way through.

List of related literature:

These sweet potato fries are a lower-fat (and tasty!) alternative to traditional fries.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

I switched those out for homemade fries made with sweet potatoes and coconut oil.

“The Earth Diet: Your Complete Guide to Living Using Earth's Natural Ingredients” by Liana Werner-Gray
from The Earth Diet: Your Complete Guide to Living Using Earth’s Natural Ingredients
by Liana Werner-Gray
Hay House, 2014

In a medium bowl, combine the oil, sweet potatoes, onion, red bell pepper, mushrooms, garlic, spinach, onion powder, garlic powder, Bouquet Garni, and salt.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

While I love them when they’re made over an open flame, these keto-friendly fries are pretty tasty when made in a frying pan at home, too.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

The overall flavor quality of potatoes fried in reduced linolenic acid oils at 374°F/190°Cafter5,10 and 15 hours of use was consistently better than potatoes fried in control oil.

“Snack Foods Processing” by Edmund W. Lusas, Lloyd W. Rooney
from Snack Foods Processing
by Edmund W. Lusas, Lloyd W. Rooney
CRC Press, 2001

If you stick to the lightly salted option, the ingredients are simply potatoes, sunflower oil, and salt.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

In a food processor, combine the parsley, mint, walnuts, garlic, lemon zest, and ¾ tsp salt and pulse a few times to make a coarse purée.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Boiled or baked potatoes are virtually fat-free and palatable and contain about 60–80% of the fatty acid which is composed of unsaturated fatty acids that increases the nutritive value of the potato fat.

“Biofortification of Food Crops” by Ummed Singh, C S Praharaj, S S Singh, N P Singh
from Biofortification of Food Crops
by Ummed Singh, C S Praharaj, et. al.
Springer India, 2016

The vegetable oils such as corn, sunflower, safflower, cottonseed oil are all very rich in linoleic acid vegetable omega-6 fatty acid and margarines made from them contain trans fatty acids that behave like saturated fat in terms of raising blood cholesterol while lowering HDL.

“Functional Food Product Development” by Jim Smith, Edward Charter
from Functional Food Product Development
by Jim Smith, Edward Charter
Wiley, 2011

We found there were three key steps to getting kale chips with the perfect crisp texture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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62 comments

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  • I would try refined (low-flavor) or even unrefined (definite coconut taste) coconut oil instead of peanut. But I don’t mind saturated fat…

  • While the end product looks delicious and the video was otherwise both interesting and informative, thumbs down for not providing on-screen Imperial conversions to your metric measurements.

  • how long aprox do u need to cook these for? and would double frying be a good idea for sweet potato? i know its a thing for regular fries:)

  • Just letting you know there is a tablet form for vegs made in AMERICA IN A SCIENCE LAB Live Vantage nrf1 nfr2 protandim u tube it if you wish many heart specialist i have been in the business of slow down the ageing process for over 4O years now 74yrs of age research is great

  • I like to freeze the fries before taking them to the over, it is pretty much like double frying, the ice cristals that form when freezing the chips make them softer on the inside and help them dry on the oven I reckon if you try it with your method before adding it to the slurry you’ll love it. Also add the peanut oil to the slurry the cold chips will help emulsify it when mixing giving them a finer but more even coat of oil!

  • Sweet potato fries time, recipe on my website (also included a note if you do want deep fried ones): https://www.ethanchlebowski.com/cooking-techniques-recipes/kinda-crispy-baked-sweet-potato-fries

    SOURCES:

    ► On Food & Cooking by Harold McGee: https://amzn.to/3gzYOja

    ► What’s Eating Dan? video: https://youtu.be/tXe46NpwA6k

    ► Russet potato https://fdc.nal.usda.gov/fdc-app.html

    ► Sweet potato https://fdc.nal.usda.gov/fdc-app.html

    OTHER:
    ► Support on Patreon: https://www.patreon.com/EthanC

    ► Music by Epidemic Sound (free 30-day trial Affiliate): http://share.epidemicsound.com/33cnNZ

  • I am so blessed this popped up when I searched for anti inflammatory diet. A super engaging and well put lecture that is sooo informative. Thank you Kayla and WellStar health!

  • This is awesome. I wonder if using sweet potato starch instead of corn starch, which you can readily buy at any Asian grocery store, would be even better.

  • Warning! If you do use a convection oven, make the cooking time and temperature a bit lower than his recipe says! I didn’t adjust it and my fries got burned after the initial 15 minutes.:(

  • Dearest Laura, your information is extraordinary here. Thank you so much for sharing all of your experiences and expertise. I would like to ask you will you be creating your own You Tube channel with more advice? Please let me know. I love what you have to say. Have a blessed day.

  • Still with the potatoes?? You’re brilliant! So funny! My nephew Cannon Hinnant has a better recipe though! Check him out! He and a guy named Darius Sessoms are opening a chain of restaurants and they’ve already pulled down (get this) A MILLION!’ Just insane!

  • I hope that method is going to help me make crispy sweet potato chips in the oven. I’ve tried it so many times but they were either wabbely or crispy, but dark brown and burned:/

  • my name is echo
    reasonably, i’m not used to hearing people say my name randomly that much, like you might hear “john” or “louise”
    i dont think ill ever get used to hearing people say “echo, set a timer”

  • These cajun fries omg but any fries are best fries so yeah….:) With a coke and sum rock I like (RATM and Delta Parole rn) while I play cod or bf.

  • You can get them crispy in the oven easy, you just need to get the right variety of sweet potato…. This is the equivalent of using Russet potatoes to make Roasties.

    Go for red or purple sweet potatos (we call them Kumara in New Zealand). They have a higher starch content and less moisture, better for roasting.

  • Where did the childish adjective “crispy” come from? We have a legitimate adjective, “crisp,” which means precisely the same thing, so why do we need the schoolgirl-cute “crispy” to make people sound silly? Grow up.

  • Why don’t you get an oil spray bottle? Also, wouldn’t the spices adhere to the fries better if you put them in the slurry? Overall appreciate the tips

  • Ok guys? Guys. Guys? Guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys guys

  • I’m so glad I discovered your channel. I love your videos and recipes. I recently went vegetarian and you make it look so easy. ❤❤

  • how do you feel about using something other than cornstarch for the slurry? I wasthinking nutritional yeast. Also how about using a brush to evenly coat with oil? Thanks for the video you already took my sweet potato fry game to the next level.

  • Very interesting to see the science behind it, and I tried it in my air fryer for 15 minutes at 200 Celsius. Turned out crispy and yummy!! Thanks for the great video:)

  • Really enjoyed the presentation. Great information. I took pictures of the food recommendation and was very surprise at the amount of veggies you need to help fight with inflammation.

  • How would it work out if you dont make a corn starch slurry and instead coat each fry with the corn starch powder itself to create a dry coating?

  • Trader Joe’s sells frozen sweet potato fries that get super crispy in the oven. I was wondering how they got it to be so crispy, now I know why.

  • Superfoods For Diabetes Control | Best Foods and Fruits for Diabetes patients: Dr.Magesh.T
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    https://www.youtube.com/watch?v=Phhc2W7V0hs&t=298s

  • love this recipe and am going to definitely use this as a thanksgiving side. I’m a first time turkey cooker and I’ve seen a lot of different methods for cooking turkey on this channel (ie spatchcocking, butter milk brines, creme fraiche glazes). I’m wondering how these work with each other. If I do a buttermilk brine and then spatchcock will it still get crispy despite the shorter cooking time? What if I glaze it as it’s cooking (million dollar chicken style)?

  • Two questions. 1) could you make this in an acti-fry (specifically one that has the spinning paddle.) or would that just destroy the fry like it normally does? And 2) would this work at a lower temperature on the oven? 475 just seems way too high in my opinion

  • Well well well. After showing up in my feed for a while I finally decided to dip in and watch a video. I have to say I’m very pleasantly surprised. Great content, super informative and just a normal dude talking like a normal dude. You earned my sub! Looking forward to more of that good stuff!

  • HEY WHAT’S THE DIFFERENCE BETWEEN BAKING AND ROASTING

    HOW A POTATO IN AN OVEN BAKED
    AND WHY THE CHICKEN IS CALLED ROASTED COOKED IN THE SAME OVEN HELP ME WITH THIS PLZ

  • Annoying camerawork. Keep the camera still and focus on the food. We need to hear his voice and see the food. We don’t need to see his face all the time.

  • Mmmmmmmm! I’ll be having this 4 lunch 2morrow including the dip!�� I’d say £2 for the fries alone and £2.50 for the fries and chipotle mayo

  • Hi Thomas I love d way you explain yr recipes and thank you for yr time and patience. I wanted to find out from you do you have a recipe for Crispy skin pork? Thank you or if you dont what about making a cripy baked chicke. Thank you Thomas all d way from Trinidad in d Caribbean God bless you. You have a special gift for teaching and especially for cooking. Come visit smtime you will love d beaches d sun and us d beautiful ppl on d island

  • I love sweet potato! These fries look so good! I’d do 2,5 pounce.

    I agree with the others about triple dipping even though I kinda find it funny that people really are offended xD

  • Convection oven is basically a giant air fryer. Honestly, if you’re gonna add extra carbs with starch, you might as well just deep fry them in healthy oil like avocado oil and have no guilt.

  • Just made these and I can confirm its by far the best way to make sweet potato chips in the oven, soooo crunchy.
    Some things I’d recommend tho if you are trying this out:
    1. DEFINITELY grease the wire rack before putting them in the oven because they get stuck
    2. Using oil spray helped get a more even coverage across all the fries
    3. Tried this without the wire rack and it turned out just as crunchy:)

    Awesome recipe thanks a bunch for sharing it with us

  • no way…. this is so good… my absolute favorite eat it everytime
    I don’t peel it and if I’m in a lazy mood I cut it bigger then after 13 min I’ll cut in the middle and flip it… amazing
    this is so good… ketchup just ruin it so it’s way better than the fast food fries

  • My private struggle: Love cooking videos; hate the sound of people crunching, slapping, smacking, and masticating things with their disgusting slop holes.

  • Bomb video dude! Love your stuff, love your style and I love your on screen personality. You seem like a regular guy and not some condescending twit who thinks he’s got it all figured out (I’m looking at you, Ragusea)

  • Boil in water for 30 mins. Dry. Coat in cornstarch. Cool in fridge 20 mins. Bake for 10 at 400 with olive oil, cayenne and salt/pepper. Waaaaayyyy better

  • You can get an even more crunch to them by leaving them in even longer. And youll achieve an even more darker blacker colour. Which will result in a crunch and taste that will. Low your socks off

  • Also..thank you so much for the way you present this information; the slides really are so helpful, I guess I am a concrete learner!:)

  • Ethan! I have an emergency, I really want to make these today but I don’t have white vinegar, just rice vinegar. Do you think i should try it with rice vinegar or should I schlep on over to the grocery store?

  • The nerve of you to continue to have other people taste the food with that saliva tainted chipotle mayo. Really brah? Thumbs down.

  • I don’t get the obsession with crispy gum shattering chips. Nobody talks about the flavor and quality of the potatoes. Like potatoes grown in Cyprus.

  • Yeah, this is bullshit. I have tried the same thing with carrot fries (yeah you read that right), and they are always limp and floppy. Or one possible method might be some kind of overnight slow dehydration, followed by deep-trying them in oil like regular French fries. Or just give up, and stick with POTATOES for French fries.

  • I dont know why but that peeler is kinda scary, it seems razor sharp and with a little effort the skin is flying off that potato >=D

  • You people worried about everything fried foods can take a step back and forget about baking and just fry those Sweet potatoes which are healthier than normal French fried potatoes.

  • Every time i see you guys putting the veggie scraps to the side, i think of what Sarah said about them going to chickens (i believe she said Martha’s chickens?) I LOVE that you guys do that!!!

  • people eat sweet potatoes for mainly healthy reasons…
    if your going to add starch you may as well use regular potatoes…
    adding a bunch of salt doesn’t help…and then you say you’re not using oil for healthier fries…choose a better oil….lastly…thats a lot of work and time for what was barely a serving…

  • I do hate the slurry idea.. purely b because i feel like those carbs are nutrient lacking compared to sweet potato’s nutrients.. though thats really being picky. not much difference ultimately

  • Oh my goodness! This worked perfectly! My wedges were a little too thick, and I didn’t use any oil, and my corn starch slurry was too watery. But it didn’t matter. It was perfect! I ate the whole sweet potato in seconds. So beautifully crispy! Like McD/BurgerKing crispy! And without oil! (because I didn’t use any). Thank you for showing the way!

  • we made this yesterday, thanks for the video! They came out really well and we served them with vegan garlic rosemary aioli yummmm

  • Thanks for the informative details before you started cooking. It does help to know those details, after your explanation I understand why no matter what my sweet potatoes fries were always yuck! no salt when sweet potatoes are raw!! I will try again following your suggestions!

  • U Burnt the chips! Terrible cooking!haha do better next time will ya! Anyway u tried us best! DON’T.don’t over cook!I know u can do better!Try harder! UR on u tube the nearly the hole world can see! TRY TRY TRY AGAIN in the future!

  • This was great, thanks, I’ve been looking for “perfect beach body in 30 days” for a while now, and I think this has helped. You ever tried Denrooklyn Zonayden Smasher (do a google search )? Ive heard some awesome things about it and my partner got cool results with it.

  • NEVER USE TURMERIC it will do the exact opposite, increaseee inflammation because it is manmade just like strawberry and white rice. Use black seed oil instead. It will heal diabetes eyesight thyroids heart disease basically anything…..but go on a fast for 2 months and use it while fasting you will thank me later. How do i know all of this? Because it healed my uncle his eyesight in 2 weeks and it healed my grandmother from digestive problems she was about to get stomach shortening sugery thank god she used the black seed oil

  • If it’s the burnt parts of the sweet potato fry that’s allowing that ‘crispy’ texture and sound, that doesn’t seem like an ideal approach. A touch of cornstarch as other have suggested… no burning necessary.

  • Thank you for the information! I was diagnosed with psoriatic arthritis and started taking tart Cherry concentrate 800mg, I hope that this will work as well as the juice. I have done some reading and they find it does work the same.

  • Your smoke point is too high at 450 on the olive oil (it will burn). extra virgin smoke point is = 374F. and refined olive oil smoke= 437F. You need to switch it to Avocado oil which can take the heat up to 520F.

  • Eggs can’t legally be called healthy. Just an FYI. I highly recommend researching actual studies about eggs. Try again this video just officially became dog shit

  • Oats are not something that should be eaten often. I’m in the camp that doesn’t think Chia seeds are a health food, rather a inflammatory food. Flax oil is estrogenic so people who are estrogen dominate should be careful with flax and flax oil. Vitamin D is a hormone in the body not a vitamin, regular testing is needed. Magnesium 500 mg and potassium 4,700 mg are very important daily supplements!