Loaded Sweet Potato Fries

recipe by Bianca Baker, Registered Holistic Nutritionist


8 – Sweet potatoes (medium-sized, sliced into 1/4 inch strips)
1/2 cup – Olive Oil (extra virgin is good)
2 2/3 tabs – taco seasoning
2 cups – baby spinach (sliced)
1 – red bell pepper (diced)
1 – tomato (medium-sized, diced)
1 cup – unsweetened coconut yogurt or sour cream (optional)


Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
Toss the sweet potato with the oil, taco seasoning and salt and pepper to taste. Space out the pieces evenly on the baking sheet being sure not to crowd the pan.
Bake for 25-35 minutes, flipping them at halfway.
Transfer the fries to a plate and top with baby spinach, bell pepper, tomato and coconut yogurt. Enjoy!
This can also be made with any other toppings that you enjoy. Here are some examples:
– Black beans
– Bacon
– Cheese
– Green Onion
– Guacamole
– Pulled Pork
Leftovers – Refrigerate in an airtight container, in the fridge, for up to 2 days.
Bianca Baker is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic Tuesdays, Thursdays and Saturdays. Click here to book an appointment with Bianca.