Active time: 20 minutes Total time: 40 minutes
Forget traditional fries and ketchup. With 6 grams of fiber per serving and no deep-fryer required, baked sweet potato fries are a great addition to a meal. This recipe also sneaks in some extra vegetables with the spinach dip. Look for garnet yams, a variety of sweet potato with a deep orange flesh, for the most colorful “fries.”
Baked Sweet Potato Fries With Spinach Dip
- 1 8-inch (20.3 cm) long sweet potato
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 2 cups (56g) fresh spinach
- 1/2 cup (30g) parsley leaves
- 1 clove garlic, peeled
- 1 ounce (28g) chèvre cheese
- 2 teaspoons fresh lemon juice
- 1 cup (240ml) 0% plain Greek yogurt
Preheat the oven to 400ºF (200ºC). Slice the sweet potato in 1/2-inch wide, french fry-style strips. Place on a sheet pan and drizzle with olive oil, tossing to coat. Sprinkle paprika on top and toss again. Roast for 20 minutes or until tender when pierced with a paring knife. Let cool slightly before serving.
In the bowl of a food processor, combine spinach, parsley and garlic, and process to mince. Scrape down the sides and add the chevre cheese and lemon juice; process until smooth. Scrape again, then add the yogurt and process one last time.
Scrape the spinach mixture into a 2-cup (500ml) bowl or storage tub and refrigerate, covered, until time to serve.
Serves: 2 | Serving Size: 1 1/2 cups fries and 10 tablespoons dip
Nutrition (per serving): Calories: 226; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 16mg; Sodium: 185mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 7g; Protein: 17g