• Peggi Ingram

Sweet Potato Cottage Fries

I will admit when I think of sweet potatoes, I think of those syrupy marshmallow topped side dish from grandmas on Thanksgiving. These I never liked so when I started to switch from white potatoes to sweet potatoes, it was an adjustment for sure. I finally did get used to them baked plain without all the toppings and that I really did like.

When I first tried the white sweet potatoes in Montana, I fell in love with them. They are nutty, less mushy, more like white potatoes and overall yummy, in my opinion. It took a few years for me to find them out here in the midwest but some of the more specialty stores are now carrying them.

These can be substituted for any recipe that calls for potatoes including soups and other recipes like pot roast. They do not turn to mush.

Sweet potatoes/yams have a lower glycemic index helping those watching their insulin response (all of us!), high in magnesium and and Vit A along with alot of the other important minerals and vitamins, known for anti inflammatory properties, and are good for digestion and blood pressure.

Here is one of my favorite recipes.

Sweet Potatoes Cottage Fries


  • White Organic Yam sliced thin

  • Avocado oil Spray

  • Himalyan Sea Salt

  • Pepper


  • Preheat oven to 425

  • Slice potatoes thinly with knife occasionally coating with the olive oil to keep from turning brown

  • Spread out on sprayed cookie sheet and spray if needed spray again with a light coating of avocado oil

  • Season as you like

  • Bake for 20-25 minutes turning a few times til desired crispness.


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