Often confused for yams, sweet potatoes are an unrelated (yet similar) Native American tuber. If you buy organic, most certainly keep the skin because it holds many nutrients! If not buying organic, peel the skin as these skins do soak up nutrients AS WELL AS anti-nutrients like chemicals in the soil...and we don't want that! This particular recipe was found in Ann Borach's "The Candida Cure Cookbook" and I feel it is a scrumptious craving food with added benefits.
The skin of sweet potatoes contains fiber which, if you're in your 1st trimester, could be very useful! Sweet potatoes are also rich sources of vitamin E and (if the orange variety) beta-carotenes, which we want to consume in order to get that supple skin that pregnancy is so known for! Supporting your skin early on in pregnancy by eating foods to support skin health is vital for avoiding stretch marks. Do not worry, if you are at the end or even postpartum, these nutrients are strong in the skin's recovery process as well.
Here's the recipe:
1 purple, white, orange sweet potato thinly sliced in fry shapes
1/4 c grapeseed oil, divided
1 heaping tbsp arrowroot or tapioca flour
1/4 tsp sea salt
1/4 tsp black pepper
Directions: Preheat oven to 425 degrees F, with an oven rack at the lowest or next-to-lowest position. Spread 2tbsp grapeseed oil on a baking sheet with your hands or a brush. Cut sweet potato into thinly sliced fry shapes, keeping them roughly the same size for even cooking.
In a large mixing bowl, ad the remaining 2tbsp grapeseed oil, arrowrrot or tapioca flour, sea salt (1/4-1/2 tsp depending on your preference), and pepper. Dip fries in the mixture and coat them well, using your hands.
Spread fries out on baking sheet in a single layer, leaving a little space between them so they will be easy to flip.
Bake fries for about 15 mins. Remove from the oven and flip the fries using a spatula. Return to oven and continue baking for about 10-15 mins more or until they are crispy to your liking.