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Before you jump to Fried Sweet Potatoes 2 recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.
For the most part, people have been taught to think that "comfort" foods are terrible for the body and have to be avoided. Often, if your comfort food is a high sugar food or some other junk food, this is true. Otherwise, comfort foods could be super nourishing and good for you. There are some foods that, when you eat them, could better your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Some grains are actually wonderful for repelling bad moods. Quinoa, barley, millet, etc are terrific at helping you have a happier mood. They help you feel full too which can truly help to improve your mood. It's easy to feel low when you feel famished! These grains can help your mood elevate because it's not at all hard for your body to digest them. You digest these foods more quickly than other things which can help increase your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
You can see, you don't need junk food or foods that are bad for you to feel better! Try these tips instead!
We hope you got insight from reading it, now let's go back to fried sweet potatoes 2 recipe. You can cook fried sweet potatoes 2 using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fried Sweet Potatoes 2:
- You need of large sweet potatoes.
- You need of all purpose flour.
- Prepare of salt.
- Use of oil to fry.
Steps to make Fried Sweet Potatoes 2:
- Peel and wash the potatoes. These are white sweet potatoes. Dry them off. Heat the oil.
- Dice the sweet potatoes. Fry in the oil..
- Fry in batches. After 1-1/2 minutes take out of oil, set on paper towels, and immediately salt them..
- Add enough flour to cover them.
- Shake them a bit to cover more and remove excessive amounts of flour.
- Add to oil for 2 minutes.
- Move to new paper towels..
- Serve I hope you enjoy!.
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