Super Bowl eats made healthy
Introducing one of the best ways to prepare sweet potatoes – fry form!
And they’re not really even fried; they’re baked!
I feel like Super Bowl food has the stigma of being unhealthy. But really, why does it have to be?! Yummy and healthy go hand and hand, and these Baked Sweet Potato Fries with Chunky Basil Pesto embody just that!
Happy Super Bowl, and Go Patriots 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Baked Sweet Potato Fries with Chunky Basil Pesto.
Baked Sweet Potato Fries
- 4 large sweet potatoes, peeled
- 1-1/2 tablespoons olive oil
- 2 teaspoons garlic salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Chunky Basil Pesto
- 2 cups fresh basil
- 1 cup fresh parsley
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 1/2 cup parmesan
- 1/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup water
- Preheat oven to 400 degrees F. Cut sweet potatoes into wedges. Add wedges to a large baking sheet. Drizzle olive oil, and sprinkle garlic salt, pepper, tarragon, oregano, and parsley. Toss until all wedges are coated in olive oil and seasoning. Bake for 20-25 minutes or until fries are golden and crispy.
- While fries are baking, blend all pesto ingredients in a food processor. Serve fries with pesto, and EAT!
