Beet and Sweet Potato Fries Recipe

Beet and Sweet Potato Fries Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan

This recipe is:

Diabetic Friendly

[X]

Rate Beet and Sweet Potato Fries Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beet and Sweet Potato Fries Recipe

Prep: 15 min. Bake: 20 min.

Yield: 5 Servings

15 20 35

Ingredients

1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets (about 1 pound)

Directions

In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment paper-lined baking sheet.
Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.
Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise. Yield: 5 servings (1/2 cup sauce).

Originally published as Beet and Sweet Potato Fries in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p55