Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Upscaled Sweet Potato Fries
Serving Amount
Ingredients
1 lb. sweet potatoes, uniformly and thinly cut (about ¼ in wide)
2 tbsp olive oil
1 tbsp cornstarch
1⁄2 tsp garlic powder
1⁄2 tsp smoked paprika
Toppings: salt and pepper to taste, 1 tablespoon chopped chives, 2 tablespoons grated parmesan
Garlic aioli: ¼ cup light mayonnaise, 1 clove garlic, salt and pepper
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
(Optional step) Soak fries for 30 minutes, then dry.
Step 3
In a bowl, toss the fries in olive oil, then toss in cornstarch, smoked paprika and garlic. Do not season with salt, do this at the end so moisture isn’t pulled from the potato causing soggy fries.
Step 4
Place fries on a lined baking sheet, leaving space between.
Step 5
Bake for 25-30 minutes, flipping the fries halfway.
Step 6
While fries are roasting, combine garlic aioli ingredients. Toast garlic clove in a non-greased pan over medium-high heat until browned if a more complex garlic flavor is desired.
Step 7
Allow fries to cool for about 10 minutes, place in desired serving dish or glass with parchment paper then drizzle over with garlic aioli, parmesan and chives.
