So the first question is... do you have a spiralizer yet? (this is the one I use and love)
It takes regular vegetables and turns them into cute little noodles!! And it's a perfect way to get more veggies in your diet. My Creamy Red Pepper Alfredo over Zoodles (a fancy way to say zucchini noodles) was my #1 post last year! People LOVE them!! So when I saw Davida at The Healthy Maven spiralize potatoes (get the recipe), I knew I had to try it with my sweet potato and carrot fry recipe. And, OMG, I'm so glad I did!
Sweet Potato and Carrot Shoestring Fries:
These were devoured in about 2 seconds flat by Dear Hubby and Babycakes. Who knew feeding them vegetables could be so easy?!
These fries are:
- healthier because they're baked
- crispy + curly
- co-mingled, so you can't distinguish which are carrots and which are sweet potatoes
- perfect dipped in creamy ketchup
- fun to eat
So, no more lollygagging... it's time to go get a spiralizer and start making veggie noodles!!
Crispy Sweet Potato and Carrot Shoestring Fries
Crispy (Baked) Sweet Potato and Carrot Shoestring Fries // via Nosh and Nourish
- Preheat oven to 400 degrees.
- Spiralize (or julienne) the sweet potato and carrots.
- Combine the salt, cumin, and cornstarch in a small bowl.
- In a large mixing bowl, pour the olive oil over the spiralized vegetables. Stir to coat evenly.
- Stir in the spices.
- Lay the veggies as flat as possible on a large baking sheet. Squeeze lime juice evenly over the top.
- Bake for 25 - 30 minutes, flipping halfway through, and watching to make sure they don't get too crispy. During the last 5 minutes, I removed the crispiest ones onto a plate, and used tongs to move around the fries so that each could have a turn near the edges.
- Combine the ketchup and Greek yogurt to make a creamy dip for the fries!
Yields 3 Servings