These Healthy Loaded Sweet Potato Fries are delicious way to indulge responsibly on game day, or next time you’re entertaining!
I’ve always been a pretty big sports fan, ever since I was a kid. Back home, it was tennis and “futbol” (what you call here soccer); when I moved to the US, I immediately got hooked on hockey, and I’m (very) slowly starting to develop some appreciation for football (because I’m finally stating to understand what goes on, perhaps?). And the best thing about being a mom who enjoys watching sports, is that it gives me a chance to bond with my son. We watch games together, it gives us something to talk about and we even wear our team’s shirts when we go out together. He thinks I’m “cool” because of it… and for an almost 11 year old boy to think that, is almost unheard of.
As much as we both love sports, we’ve never particularly paid much attention to March Madness. That is, until this year. For some reason, he’s totally into in. It’s all he’s been talking about since it started, and he even filled out his own bracket. Not only that, but I even saw real tears coming down his face when Villanova lost a couple of days a go (why, I really don’t know, since we have absolutely no connection to it!).
Between the sporting events and his increasingly growing appetite, I find myself having to constantly come up with healthy snacks to prepare, to break the never ending “I’m hungry / what do you want / I don’t know, what do you have? ” cycle. And the occasional chips and salsa are ok, but sometimes we need a something a little more “substantial”.
We came up with this Healthy Loaded Sweet Potato Fries recipe as a way to make snacking time a little more nutritious. The baked sweet potato fries are loaded with nutrients ( vitamin A, B, C, fiber and minerals), and they’re super tasty and satisfying. We topped them with fresh veggies and vegan tempeh bacon, which adds some crunch and smokiness. And for the obligatory gooey cheesiness, minus the lactose, cholesterol and saturated fat, we added GO VEGGIE Vegan Mozzarella Shreds. A delicious way to indulge responsibly? It doesn’t get any better that!!
Hope you enjoy it!
- Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
- Cut the potatoes into fry size pieces. Transfer them to a large bowl, add the oil and salt and toss well, so the potatoes are coated. Arrange them on a single layer on the lined baking sheet and bake them for 30 minutes, until tender
- Once the potatoes are cooked, transfer them all to one baking sheet, forming a big pile. Sprinkle the Shreds on top and return to the oven for 15 more minutes, or until the cheese starts to melt
- Top with tempeh bacon, sliced peppers, scallions and tomatoes and garnish with cilantro (optional)