Disagree on the last comment about canola oil being the worst of all. For cooking, macademia or canola oils are the best because the have the highest temperature among other oils at which the healthy unsaturated fats are breaking down into dangerous trans fats. Olive oil, on the contrary, has the lowest temperature of fats breaking down, thus making it lose all the benefits and become bad for your health. It is best to use olive oil for salads, pastas, and dips, when the temperature doesn't go above 100* Celsius.
Oven Sweet Potato Fries
From EatingWell: EatingWell Serves Two
Making oven fries out of sweet potatoes brings out their inherent sweetness.
41 Reviews for Oven Sweet Potato Fries
In response to a previous reader's comment, sunflower and safflower oils are NOT healthy. Check out Rebecca Wood's book The New Whole Foods Encyclopedia or the article on fats and oils on her website. Futhermore, as a side note to RealAge editiors, you should check out the fat and oil guide as well, because it is NOT safe to heat ANY fat or oil above 375, and the only fats and oils that can go up to 375 are coconut, palm, ghee, and butter. Olive oil can go up to 325, sesame and peanut oil up to 240, and omega 3 up to 100 degrees. Heating these oils above these temperatures makes them go rancid, regardless of the supposed smoke point. Eating oil that has gone rancid causes inflammation, which causes disease. This needs to be addressed in all recipes advertising to be healthy!
It was good idea until you used canola oil, the worst oil to use for anything; much better oil is sunflower! I never eat any food (or salad) with canola, corn, soybean or vegetable oil; I use mostly olive, coconut, sunflower, safflower oils; coconut oil can't be used for high temperature cooking.
In addition to cayenne pepper, I add garlic salt, cumin and paprika.