Oven Baked Sweet Potato Fries

I've started writing this post a few times already...I had intended to get this up last week but then life got in the way. Le Sigh. That's alright though because I made healthy sweet potato fries and had enough leftovers for todays lunch! Yum!

Sweet potatoes are one of favourite foods to roast + bake in the oven. I love that slight crisp layer it gets on the outside and the sweet creamy inside. They're such a versatile veggie. They have more fibre and are slightly lower on the glycemic index than white potatoes. That means that your blood sugar stays more stable after eating them. And when you master your blood sugar you feel full of energy and crush those cravings for unhealthy processed foods. From a carbohydrate perspective they both have about 15 grams of carbs per 1/2 cup. Perfect for fuelling your body

I have sweet potatoes in my diet at least a few times a week.

Of course there are many ways you can cook them and even more ways to top them. There's savory and sweet, lunch or dinner, and even breakfast!

My current flavour obsession while roasting any kind of potato right now is roasted garlic powder. The stuff is like gold. It makes everything better. Plus because it's roasted it's it doesn't have that pungent garlic smell. Instead it's mellowed out flavourful. It would be delicious with no matter what you pair it with.

Oven Baked Sweet Potato Fries

by Jennifer Trennum

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: bake roast appetizer side snack gluten-free nut-free sugar-free vegan vegetarian sweet potato herbs

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Ingredients (serves 2-4)

• 2 large sweet potatoes, cut into thick matchsticks
• 2 tbsp olive oil
• 1 tsp roasted garlic powder
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp paprika
• pinch of salt and black pepper

Instructions

Preheat oven to 425˚F.

Toss the sweet potato slices with olive oil, roasted garlic powder, chopped rosemary, paprika, and a pinch of sea salt and pepper in a large bowl, to fully coat.

Arrange potatoes in a single layer on a baking sheet lined with parchment paper.

Bake until the undersides are browned, about 10-15 minutes. Flip the fries over and bake for another 5-10 minutes or until the potatoes are crisp and browned, but not burnt.

Notes:

The recipe can be cut in half however, the potatoes may need less time cooking as there are less fries on the baking sheet, therefore they could cook faster.

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Chocolate Coconut Macaroons

Would it surprise you to know that having a chocolate treat can actually be good for you?!

Why yes, it is possible!!!

We are talking real-deal chocolate treat hear people; Homemade Chocolate Macaroons.

This recipe is packed with nutrition from raw cacao powder and is sweetened with unrefined sucanat. You could also use coconut sugar, which has a lower glycemic index. In fact I've made these with both and they turned out perfectly the same.

Please do yourself a favour and get yourself some raw chocolate cacao powder. It's out of this world chocolatey and oh-so-good! Cacao is actually an unprocessed form of chocolate. It has a wealth of antioxidants and essential vitamins and minerals, such as:

• Magnesium, calcium, potassium, zinc, iron, copper, and manganese
• Vitamins: B1, B2, B3, B5, B9, E
• Flavonoids that have antioxidant properties
• Essential heart-healthy fat: oleic acid a monounsaturated fat
• Protein and fiber

How's that for a superfood packed with nutrients? Plus, there are no trans-fats or cholesterol.

The nutrients found in raw cacao have been linked to a number of health benefits. It can support a healthy heart by lowering blood pressure, improving blood flow, and lowering LDL cholesterol. So now you can have your chocolate and eat it too.

This is quite possibly one of the easiest dessert recipes you'll ever make. Score! 

Chocolate Coconut Macaroons

by Jennifer Trennum

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake dessert gluten-free grain-free nut-free soy-free cacao powder coconut chocolate cookie

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Ingredients (makes 9-12 cookies)

• 4 ounces semi-sweet chocolate chunks
• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup raw cacao powder, or unsweetened cocoa powder
• 3/4 cup coconut sugar, or sucanat
• 1/8 teaspoon sea salt
• 3 large egg whites
• 1 1/2 teaspoons pure vanilla extract

Instructions

Heat oven to 325˚F. Line a baking sheet with parchment paper.

Bring a small saucepan of water to a simmer. Place chocolate chunks in a small bowl heat-proof bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

In a large bowl or stand mixer with paddle attachment, stir together the coconut, cacao powder, sugar, and sea salt. Beat in the egg whites and vanilla until incorporated. Stir in cooled chocolate and mix until everything is well combined.

Using a large cookie scoop or ice cream scoop, drop about 2.5 Tablespoons of the batter onto prepared baking sheet - space at least 2 inches apart.

Bake for 15 minutes or until just set. They will take on a shiny look. Remove from oven and allow to cool completely on the baking sheets to let the macaroons firm up. Store in a sealed container. These macaroons do very well in the freezer, where they will keep for up to 2 months.

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