So, you know the commercial they used to have for Pringles, “pop and you just can’t stop”?! Well, that is exactly how I feel about these sweet potato and beet fries (or chips, whatever you want to call them)! They are the perfect combo of sweet and salty, soft and crispy. The best part of it all is that they take hardly any time to make. Slice, season and bake is all it takes. They usually don’t last very long after they’ve come out of the oven, but if they do, we love eating them with simply loaded veggie burgers. (recipe here)
Sweet potatoes are a complex carbohydrate, loaded with lots of vitamins and nutrients such as vitamin C, manganese, copper, pantothenic acid and vitamin B6. Wash and leave the peel on for extra fiber, which is good for your digestion! We NEED complex carbohydrates to give us the fuel that we need for physical activity as well as to support healthy organ function. And, if you still need to be convinced that sweet potatoes and beets are good for you, bonus (!) they will help eliminate sweet cravings. Adding sweet veggies into your regular diet is a natural way to crowd out your cravings for sweets.
This recipe also uses avocado oil which is rich in monounsaturated healthy fats that can spot-reduce abdominal fat. Who can’t use a little of that?! Avocado oil also has a high smoke point which means it takes longer for the oil to begin to break down - healthier for you!
If you have sweet potatoes in your house, I recommend you make them today, you’ll thank me!
Addictive Sweet Potato and Beet Fries Recipe:
2 large sweet potatoes, thinly sliced
4-5 beets, thinly sliced
2 Tbspn avocado oil (or olive oil if you don’t have)
1 tspn salt
1 tspn chipotle chili lime spice (from Trader Joes)
Slice sweet potatoes and beets
Drizzle with avocado oil
Season with salt and chipotle lime spice
Bake on 420 degrees for 20 - 25 minutes until crispy.
to your health, xxx
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