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Purple Sweet Potato Fries

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You can’t be a “Kelly” without the desire for potatoes.  We love them baked, fried, mashed, and on occasion, thrown in a smoothie.  This simple staple in our house has gotten a makeover lately with the discovery of purple sweet potatoes at Jimbo’s Naturally.  These deep purple gems are not only nutritious with an abundance of anthocyanin pigments (antioxidant power) but also offer a slightly sweet option when craving fries with your meal.  We’ve decided to pair our Purple Sweet Potato Fries with my Cuban Inspired Ranch Dip.  What a delicious combination!

Purple Sweet Potato Fries

Cuban Ranch Inspired Dip

 

Purple Sweet Potato Fries

Purple Sweet Potato Fries

Purple Sweet Potato Facts:

  • Discovered in the United States by Mike Sizemore who began commercially growing his purple sweets in 2006, known as Stokes Purple.   
  • Rich in anthocyanins, the deep purple pigment found in the purple sweet potato.
  • Rich in plant phenols – possibly having anti-aging and cancer fighting properties.
  • Must be baked longer than your typical sweet potato.Purple Sweet Potatoes

Purple Sweet Potato Fries

Purple Sweet Potato Fries
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Ingredients
  1. 4-5 Purple Sweet Potatoes
  2. 1 tablespoon extra virgin olive oil
  3. 1 teaspoon coarse sea salt
Instructions
  1. Preheat oven to 375 degrees F.
  2. Scrub and wash sweet potatoes.
  3. Cut into strips - similar size to your favorite french fries. (Some like them thick and some thin)
  4. Lightly drizzle with olive oil.
  5. Lay fries on a baking sheet in a single layer. It's best not to overlap the fries.
  6. Bake 35-45 minutes or until tender.
  7. Serve with ketchup or chipotle ranch sauce.
Notes
  1. vegan, gluten-free, dairy-free
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Comments

  1. Victoria says

    Love the look of the whole plate! Where can I find the recipe for the dip and the patties? I can take care of the arugula myself 😉. Thank you!
    Victoria

    • Kris Kelly says

      Hi Victoria,
      Thanks for checking out my idea of plant-based meals. Here you go my friend:
      1 cup soaked cashews (soaked at least 4 hours)
      1 roasted red bell pepper
      1 heaping tablespoon Organic Cuban Spice Seasoning from Spicely Organics (Option: Try 1 tablespoon Organicville Sriracha Sauce instead)
      1/4 teaspoon fine sea salt
      juice of 1/2 lemon
      Pinch of Cayenne Pepper (Omit if using Sriracha sauce)

      ENJOY!