Sweet Potato Carrot Fries with Mandatory Tahini! Sweet potatoes deserve their health halo, but you can increase the portion size by sneaking some carrots into the mix! Keep the orange, but reduce the carbs.

I am not a keto-goer, an Atkins advocate, or a Paleo pusher, but too much starch sends me to sleepy land. Nutrition is never absolute, and while some people curse carbs and worship the other two macros, I have found that carbohydrates are crucial to my overall well-being. I prefer, nay insist, upon pairing my sweet potato with tahini. And, when life sends you 5 free tubs of premium tahini, use it to drench your baked veggies! Sesame paste is an acquired taste, but it tickles all of my senses. I long to sniff it, stir the jar, enjoy the sound of it lapping against the sides of the bottle, then suck it off my finger.

*310g. long carrots (or 4 candle-sized carrots)

*150g. sweet potato (1 small-medium tater)

1 teaspoon olive oil OR any oil spray

Iodized salt, pumpkin pie spice, and cinnamon

2 tablespoons tahini (28g.) for drizzling

While your oven is preheating to 350F, wash, weigh, and slice your orange vegetables. Skinnier=crispier (I can’t guarantee if that rule applies to humans.) Toss with oil, sprinkle with salt, and dowse with the sweet spices. Roast for 25 minutes, shaking twice if time permits. Once they’ve cooled and been plated, seductively drip your tahini onto the finished fries. It’s okay if you catch yourself drooling- just try to keep it on your side of the serving platter. For the cover photo, I plopped a Gardein vegan turkey roast onto the same baking sheet as the veggies and forced it into carrot-tater territory.

Makes 3 side servings at 150 calories each. You can also dip the Beta-Carotene-crunchies in the buttery, creamy, Iron-rich bliss that is ta-hini. 

*No need to peel them! Just scrape off the gunk.

Best Dishes,

The Hippie Happy Foodist