Tuesday, September 17, 2013

Sweet Potato Fries

As I've mentioned before, I'm a big fan of convenience. I'm taking a full load of classes at grad school this semester and I work in the psych department at UCSF three days a week. That leaves little time for cooking on weeknights, and I like to have staples ready ahead of time so I can make quick and healthy dinners. 

With that in mind, sweet potato fries are great! I buy organic, spicy cajun-style oven-bake fries from the grocery store. They cook from frozen in about 20 minutes and they can be paired with pretty much anything that you happen to have in the fridge or freezer. They are significantly more nutritious than regular fries while being lower in calories and fat. Sweet potato is a particularly good source of vitamin A, vitamin C, manganese and fiber, and also contains significant amounts of B6 and potassium.
This evening I ate sweet potato fries with red beans that I had leftover in the freezer from a big batch that I made a couple of weeks ago. The salad consisted of two handfuls of mixed salad greens, two stalks of celery, a scallion, green seedless grapes, and Annie's Goddess Dressing. 

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