Marisa's Healthy Kitchen

Go JETS!

Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!

The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!

Sweet Potato Fries with Raspberry Dipping Sauce

3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave

Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.

Raw Sweet Potatoes