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Beet and Sweet Potato Fries

 Beet and Sweet Potato Fries
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
5 ServingsPrep: 15 min. Bake: 20 min.


  • 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)


  • 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).