SPICY SWEET POTATO WEDGES

2 sweet potatoes

2 teaspoons coconut oil, melted

1 tablespoon cornstarch

2 tablespoons sweet thai chili sauce

 

Yogurt Dipping Sauce:

½ cup plain Greek yogurt

2 tablespoons agave or honey

sriracha, to taste

 

Preheat the oven to 450 degrees. Microwave the sweet potatoes for 4-5 minutes. Remove from the microwave and cut the sweet potatoes into wedges. Transfer to a large mixing bowl and toss with the melted coconut oil, cornstarch and chili sauce until evenly coated. Lay flat on a foil-lined baking sheet. Bake for 35-40 minutes until lightly crisped and tender. While the sweet potatoes roast, make the Greek yogurt dipping sauce by combining the yogurt, agave and sriracha. Makes 2 servings of sweet potatoes [Per serving: 200 calories, 4.5g fat, 39g carbs, 4g fiber, 10g sugar, 2g protein].

 

PARMESAN TRUFFLE SWEET POTATO FRIES

1 sweet potato, scrubbed clean 

½ tablespoon white truffle olive oil

2 tablespoons grated parmesan cheese

2 teaspoons cornstarch

nonstick coconut oil spray

 

Preheat the oven to 400 degrees. Microwave the sweet potato for 4-5 minutes to soften. Remove from the microwave and cut the sweet potato into fries. Toss the sweet potato fries with truffle oil, parmesan cheese and cornstarch. Lay the fries flat (in one layer) on a baking sheet lightly coated with nonstick coconut oil. Bake for 40-45 minutes, flipping halfway through, until the sweet potato fries are lightly brown and crispy.

 

SPICED PARSNIP FRIES

10-12 parsnips, peeled and cut into strips

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

Himalayan sea salt

nonstick cooking spray

 

Preheat the oven to 450 degrees. Toss the parsnip strips with the olive oil, cumin, garlic powder and sea salt to coat. Lay flat on a baking sheet lightly greased with nonstick cooking spray. Bake for 10 minutes then flip, and bake for another 10-15 minutes until lightly brown and crispy.

 

Greek Sweet Potato Fries

1 sweet potato

1 teaspoon cornstarch

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/4 cup feta cheese

 

Preheat the oven to 400 degrees. Wash the sweet potato and place in the microwave for 2-3 minutes, just long enough to make it easier to cut. Cut the sweet potato into thin strips (resembling fries), then place in a large Ziploc bag. Spray enough nonstick cooking spray into the bag to coat the fries. Add cornstarch, spices, and sea salt then seal the bag and shake to evenly cover the sweet potatoes. Lay flat on a baking sheet with space between each piece. Bake 30-35 minutes until crisped. Remove the fries and sprinkle with crumbled feta.

 

Parmesan Asparagus Fries

1 bunch asparagus, stems removed

2 tablespoons olive oil

1/2 cup parmesan cheese, grated

2 tablespoons lemon juice

1 tablespoon cornstarch

1 tablespoon garlic, minced

 

Preheat the oven to 425 degrees. Place asparagus spears in a large Ziploc bag. Add olive oil, parmesan, lemon juice, cornstarch, garlic, salt and pepper. Seal the bag and shake to coat. Lay the asparagus flat on a baking sheet. Bake for 12-15 minutes, or until asparagus is slightly brown and crisped. 

 

Sweet Potato Fries

1 sweet potato

1 tablespoons cornstarch

2 teaspoons canola oil

spice (cinnamon, paprika, or garlic powder)

 

Preheat the oven to 400 degrees. Wash sweet potatoes and cut into thin strips (resembling fries), then place in a large Ziploc bag. Add cornstarch, oil, desired spices, and salt then seal the bag and shake to lightly coat the sweet potatoes. Lay flat on a baking sheet with space between each piece. Bake 20 minutes then flip, and cook for another 10-15 minutes until crisped.