Sweet Potato, Jicama and Beet Shoestring Fries
SWEET POTATO, JICAMA AND BEET SHOESTRING FRIES
FOOD AS MEDICINE:
Jicama is also known as the Mexican Yam and is a crisp root vegetable that can be used in many different preparations. Jicama is a great source of prebiotics, which help to support a healthy microbiome by fueling beneficial bacteria. Jicama is also a great source of Vitamin C and is delicious in slaws and salads, stir fries and soups, or baked like in this recipe!
1 large jicama, peeled
1-2 large beets, peeled
1 large sweet potato, peeled
2 Tablespoons avocado or grapeseed oil, divided
1 teaspoon garlic powder
1 teaspoon rosemary, chopped finely
¼ teaspoon black pepper
½ teaspoon sea salt
Preheat the oven to 400°F. Line baking sheet with parchment.
Cut jicama, beets and sweet potatoes to fit the needs of your spiralizer. It is a good idea to use the blade that will produce the thickest “noodles.”
Secure vegetable pieces in spiralizer and turn the crank to create noodles. Cut these noodles into 3 inch pieces.
In a large bowl, toss vegetable noodles with 2 tablespoons oil. Sprinkle with garlic, rosemary, sea salt and black pepper. Spread in an even layer on a large rimmed baking sheet.
Bake for 25–30 minutes, turning halfway, until golden and crispy. Serve with Truffle Aioli for dipping.
Makes 6 servings
Nutrition facts serving: 91 Calories, 5g Fat, 11g Carbohydrates, 1g Protein
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