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Baked Sweet Potato Fries https://www.metro.ca/userfiles/image/recipes/frites-patates-douces-7022.jpg PT10M PT25M PT35M
Preheat oven to 425°F (220°C). In a bowl, combine all ingredients together and toss to coat. Lay sweet potatoes on an oiled or parchment-lined baking sheet. Bake 25 minutes, turning the fries halfway through cooking. Season with salt and pepper just before serving.
4
2 25 5 1
4 tsp. (20 mL) oil (olive, canola or other) 1/2 tsp. (2 mL) cinnamon 1/2 tsp. (2 mL) paprika 1/2 tsp. (2 mL) rosemary 4 medium sweet potatoes, peeled and cut into sticks Salt and pepper to taste
Baked Sweet Potato Fries

Baked Sweet Potato Fries

Rate this recipe
25 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 4 tsp.
    (20 mL)
    oil (olive, canola or other)
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    500 ml SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    cinnamon
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    113 g


  • 1/2 tsp.
    (2 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    rosemary
  • 4
    medium sweet potatoes, peeled and cut into sticks

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

In a bowl, combine all ingredients together and toss to coat.

Lay sweet potatoes on an oiled or parchment-lined baking sheet.

Bake 25 minutes, turning the fries halfway through cooking.

Season with salt and pepper just before serving.

Source : Nutrisimple.com

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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