Beet and Sweet Potato Fries Recipe

4.5 2 2
Beet and Sweet Potato Fries Recipe
Beet and Sweet Potato Fries Recipe photo by Taste of Home
Publisher Photo

Beet and Sweet Potato Fries Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

1 serving: 226 calories, 14g fat (2g saturated fat), 8mg cholesterol, 455mg sodium, 25g carbohydrate (14g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 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)
  1. In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
  2. 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.
  3. 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.
  4. 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

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Reviews forBeet and Sweet Potato Fries

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MY REVIEW
sgronholz User ID: 1473861 260793
Reviewed Feb. 4, 2017

"This is such an easy and absolutely delicious recipe! I added a little rosemary when I roasted the veggies, which my husband and I enjoyed. The peppercorn sauce really compliments the beets and sweet potatoes, and I'll definitely be making these fries again!"

MY REVIEW
ReneeMurby User ID: 7119369 226947
Reviewed May. 25, 2015

"I love roasted root vegetables so I did enjoy eating these. I did not get the recipe title being "Fries" as I did not get the texture I have come to associate with traditional fries, no crispy exterior. Rather soft and moist. I used freshly ground mixed peppercorns in the mayonnaise and thought it was good. So although I did enjoy eating these and like the colorful array I did feel slightly disappointed in the expectation of a Fry."

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