Ingredients
Directions
- Preheat oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- Toss the sweet potato with the oil, taco seasoning, salt and black pepper on the baking sheet and space out the pieced evenly being sure not to crowd the pan. Bake for 25-30 minutes, flipping halfway through.
- Transfer the sweet potato fries onto a plate and top with the baby spinach, red bell pepper, and coconut yogurt (optional). Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days. Reheat in the oven for best results.
Additional Toppings: Tomatoes, ground beef, shredded cheese, or green onions
Additional Toppings: Add goat cheese or feta cheese.
Nutrition
| Amount per serving | |
| Calories | 409 |
| Fat | 16g |
| Saturated | 3g |
| Trans | 0g |
| Polyunsaturated | 2g |
| Monounsaturated | 10g |
| Carbs | 64g |
| Fiber | 11g |
| Sugar | 15g |
| Protein | 6g |
| Cholesterol | 0mg |
| Sodium | 680mg |
| Potassium | 1086mg |
| Vitamin A | 40156IU |
| Vitamin C | 86mg |
| Calcium | 242mg |
| Iron | 3mg |
| Vitamin D | 0IU |
| Vitamin E | 4mg |
| Vitamin K | 88μg |
| Thiamine | 0.2mg |
| Riboflavin | 0.2mg |
| Niacin | 2mg |
| Vitamin B6 | 0.7mg |
| Folate | 85μg |
| Vitamin B12 | 0.7μg |
| Phosphorous | 145mg |
| Magnesium | 84mg |
| Zinc | 1mg |
| Selenium | 2μg |
