Nutrition Facts per serving
Calories: 140 • Total Fat: 1g • Total Carbohydrate: 32g (Fiber: 5g • Sugars: 5g) • Protein: 2.4g (Vitamin A: 517% • Vitamin C: 43% • Manganese: 24%)
Low Fat • High Fiber • Gluten-Free • Vegan • Good for Healthy Skin, Eyes, Bone, Teeth • Good for Immunity
These fries are almost all carbohydrates and make an excellent side to a meal composed mostly of protein and a little fat. They are perfect with some lettuce-wrapped sliders or turkey burgers as a healthy swap for your traditional burger and fries.
Dysphagia Level 3 – Soft – peel sweet potatoes and carrots prior to baking. Bake and serve according to recipe.
Cinnamon Spiced Sweet Potato Carrot Fries
- 1 lb sweet potatoes, washed*
- 3 whole carrots
- 1.5 tsp cornstarch
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- pinch of cayenne pepper
- salt and pepper
- 2 tsp maple syrup
- olive oil cooking spray
*choose long, thin shaped sweet potatoes so they are easier to cut into fries
- Preheat oven to 400ºF.
- Cut sweet potatoes and carrots evenly into thin slices. *Leave the skins of the potatoes on for extra fiber and nutrients*
- Toss fries with cornstarch and set aside for 5 minutes. (Tip: the cornstarch brings out some of the moisture in the fries allowing them to get crispy while baking).
- In a zip top bag, add paprika, chili powder, garlic powder, cumin, cinnamon, salt, pepper, and cayenne.
- Spray fries with cooking spray, add maple syrup, and stir until coated. Add fries to zip top bag. Shake bag until fries are evenly coated with spices.
- Place on a baking sheet lined with aluminum foil. Spray the aluminum foil liberally with cooking spray.
- Bake in oven for 20 minutes.
- Stir and bake an additional 10-15 minutes or until crispy.