|Total Fat (g):||7g||11%|
|Saturated Fat (g):||1g||5%|
|Monounsaturated Fat (g):||5g||22%|
|Polyunsaturated Fat (g):||1g||3%|
|Total Carbohydrate (g):||16g||5%|
|Dietary Fiber (g):||2g||8%|
|Vitamin C (mg):||mg||%|
|Vitamin A (i.u.):||IU||%|
|Vitamin A (r.e.):||RE||%|
|Vitamin B6 (mg):||mg||%|
|Vitamin B12 (mcg):||mcg||%|
|Thiamin B1 (mg):||mg||%|
|Riboflavin B2 (mg):||mg||%|
*Percent Daily Values are based on a 2000 calorie diet.
Thaw overnight in the refrigerator before heating.
SKILLET: The sweet potato fries crisp up if you saute them briskly in a hot skillet with a little olive oil. You can also place them on a baking sheet in a preheated 350F oven for 12 to 15 minutes. We much prefer the skillet method..
MICROWAVE: Or microwave for 1 to 2 minutes, stopping to stir half way through. Please note that the fries will not crisp up in the microwave.