Meatless Monday: Baked Sweet Potato Fries

Meatless Monday: Baked Sweet Potato Fries

A different twist on a popular side dish.

Published October 31, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Enter Meatless Monday. This week's recipe is Baked Sweet Potato Fries."Sweet potato wedges are coated with savory smoked paprika and roasted in the oven," says the Meatless Monday website. It adds, "Toasted pumpkin seeds add a salty crunch, while creamy Greek yogurt lends a refresher from the smoke spiced sweet potato fries."

Baked Sweet Potato Fries

Serves 4

•    4 large sweet potatoes, cut into wedges
•    2 tablespoons canola oil
•    2 tablespoons smoked paprika
•    salt, to taste
•    1 cup plain Greek yogurt
•    1/2 cup roasted pumpkin seeds or pepitas
Preheat an oven to 400 degres.

Place the sweet potato wedges in a large bowl. Drizzle with canola oil, tossing to ensure the sweet potatoes are well coated. Season the sweet potato wedges with the smoked paprika and salt.

Spread in one layer onto a baking sheet. Place the baking sheet into the oven and roast for about five minutes. Turn the pan around and roast another five minutes for even cooking. Flip sweet potato wedges over using a spatula. Cook for another five minutes, turn pan around and cook five minutes more, or until the fries are browned on all sides.

Divide into four servings, garnish each serving with dollops of Greek yogurt and pumpkin seeds. Taste for seasoning, adjusting if desired and enjoy!

Nutrition info: 312 calories, 16 g total fat, 3 g saturated fat, 0 grams trans fat, 4 mg cholesterol,  118 mg sodium, 34 g total carbs, 6 g dietary fiber, 10 g sugar and 11 g protein.

This recipe comes to from Karen of Sprouts in the Hood.

(Photo: Marla Meridith/Family Fresh Cooking)

Written by Kellee Terrell


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