Sweet potato fries are a perfectly healthy side dish for just about any meal. Today I’m sharing another recipe from the new Transamerica Center for Health Studies® (TCHS) cookbook!
Sweet Potato Fries
I just love how certain foods bring back distinct memories. The first time I had sweet potato fries was in Nashville. Tony and I were there to meet with Tractor Supply to sell our Kaycee Cutters in their stores.
The meeting was in a fancy downtown hotel and we were a little overwhelmed by the big city. We had dinner in the hotel restaurant and they served us sweet potato fries alongside a big juicy steak. The meal was heavenly. Before that I had only had sweet potatoes smothered in marshmallows and I wasn’t a fan.
How to Make Sweet Potato Fries:
I made my sweet potatoes thinly sliced, lightly coated in oil and seasoned with some smoky ground chipotle before roasting them in the oven. They were a healthy and delicious side to my grilled burgers; I can’t get enough of them!
My parents grow the best sweet potatoes and on occasion I find locally grown sweet potatoes at the farmer’s market. Even if I pick them up at the grocery store, I almost always have them on hand since they’re a dinner favorite.
TCHS is a national nonprofit focused on empowering consumers and employers to achieve the best value and protection from their health coverage, as well as the best outcomes in their personal health and wellness. You will find great ideas on how to stay active, manage stress, follow dietary guidelines and even understand your health insurance options. We all need these things!
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This post is sponsored by Transamerica Center for Health Studies®. All opinions expressed are my own.