A quick web search will extol the many virtues of Sweet Potatoes, a nutritional powerhouse. Steamed or boiled, sliced or mashed, with a touch of Olive oil or other favorite fat seems to be the recommended method of preparation for maximum health benefits.
And, Rutabaga seems to have much nutrition to offer as well.
This Rutabaga and Sweet Potato Fries dish comes about on and off in my kitchen as kids seem to like it so far. And, since it is baked, not fried, with a touch of olive oil, it offers a nice option to round out a meal.
1 sweet potato
1 medium onion
1 to 2 Tbsp Olive oil
salt to taste
smoked ground paprika (optional)
- Pre-heat the oven to 450°F
- Chop the sweet potato and rutabaga into uniform sticks, slice the onions thick
- Toss the olive oil, salt, paprika with the chopped sweet potato and rutabaga, spread into a single layer in a roasting pan
- Roast for about 30 to 35 minutes till outsides are crispy and insides are done; check midway and if the onions start charring, remove them
- Serve warm