Crispy Baked Sweet Potato Fries with Barbeque Sauce

Crispy Baked Sweet Potato Fries with Barbeque Sauce

Sweet potatoes are one of the superfoods that are suitable for diabetics as it aids in lowering insulin resistance and thus it helps to stabilise blood glucose levels. In addition, it is also high in fibre and antioxidants which lower bad LDL cholesterol. 

Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 50 minutes 

For the fries
• 2 large sweet potatoes

• 2 tablespoons cornstarch
• 1 tablespoon Biogreen 100% Organic Virgin Coconut Oil
• 1 tablespoon sunflower oil
• ½ teaspoon black pepper
• ½ teaspoon paprika/chili powder 

For the BBQ Sauce
• ¼ cup tomato puree

• 2 tablespoons Biogreen Organic Blackstrap Molasses
• 2 tablespoons Biogreen Bio-Enzymes Vinegar
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• Biogreen 84 Live Sea Salt (Fine) (Sparingly) 

• Fresh cilantro, chopped (Optional) 

Preparation Method:-
1. Preheat oven to 200°C.
2. Cut into 1 cm square sticks resembling fries.
3. Place into a large zip lock bag and add cornstarch. Toss to coat evenly.
4. In a big bowl, place potato sticks and add in coconut oil, sunflower oil, salt and black pepper, toss to coat evenly.
5. Place potato sticks onto a baking tray lined with aluminium foil and space evenly apart.
6. Baked at 200°C for 20 minutes, turn over and bake another 10-15 minutes or until the fries are nicely browned on all sides.
7. In a bowl, put all ingredients for barbeque sauce and whisk to combine.
8. Sprinkle with cilantro if desired and serve along with the barbeque sauce.

Health Tips:-
Combining virgin coconut oil and sunflower oil produces a desirable ratio of saturated and unsaturated fats of the recipe, which favours cardiovascular health in diabetics.
Blackstrap molasses serves as a healthy replacement for refined sugar as it is rich in minerals including iron, calcium and potassium which benefit blood circulation and bone health.

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