Sweet potatoes not only tastes great, they are also one of the best sources of vitamin A, which is needed for optimal eye health. In fact they contain more vitamin A than carrots! Compared to regular white potatoes, sweet potatoes provide more vitamin A, C and E. All of these antioxidants help protect your eyes from diseases like cataracts, macular degeneration and glaucoma. Sweet potatoes also give you a good amount of fiber, potassium, magnesium and calcium.
These fries are well-seasoned and scrumptious. The homemade dip gives you a great ranch taste with a slight kick from the sriracha- adjust that however you want!
Ingredients: (Serves about 3)
3 sweet potatoes, peeled
1 tbsp coconut oil (just enough to coat fries)
1 tsp paprika
1 tsp garlic powder
¾ tsp sea salt
½ ground pepper
½ tsp oregano
Sriracha Ranch Dip
½ cup mayo alternative
¼ cup plain nonfat Greek yogurt
1 tsp dried parsley
1 tbsp chives, chopped
½ tsp fresh garlic, minced
⅛ tsp onion powder
⅛ tsp sea salt
½ tsp coconut milk (to thin it a bit)
½ tsp sriracha chili sauce
- Preheat oven to 425 degrees.
- Cut your peeled sweet potatoes into fries (around the same size – about ¼-½ inches thick and 3 inches long). Place into a large bowl with coconut oil and seasonings. You want just enough oil to slightly coat the fries. Toss and mix well with clean hands and make sure fries are coated well in both oil and seasonings.
- Lay out the fries in a single layer across several baking sheets. Don’t overcrowd them. Place pans on a shelf in the top third of the oven. Bake for 25 minutes, flipping once halfway through.
- While fries are baking, make the dip. Place mayo, Greek yogurt, parsley, chives, garlic, onion powder, sea salt in a medium bowl and mix together well. Then stir in the coconut milk and sriracha sauce (add a little more if you want it spicier).
- Pour into a small sauce bowl, and serve with warm sweet potato fries!