Tag Archives: baked

Baked Sweet Potato Fries

My kids love sweet potato fries 🍠🍟and baking instead of frying isn’t only healthier, but it also brings out the delicious sweet flavor! I’ve experimented with a few different cooking temps/times for the perfect fries.  Let’s just say I’ve certainly had my share of burnt fries 🙈but I’ve finally perfected these baked fries and they are super easy!! Less than 30 min from start to finish!

Sweet potatoes are abundant in vitamin A and are a good source of Vitamin C, potassium, dietary fiber and B vitamins! Plus they rank much lower on the glycemic index compared to white potatoes. Let’s make some fries! 🍠

Ingredients 

1 large sweet potato, peeled and cut into 1/4″ wide sticks, about 2″ long  2 teaspoons olive oil

Sprinkle of sea salt

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss sweet potatoes with the oil and  arrange in a single layer, being sure not to overcrowd -bake 10 minutes, flip and bake an additional 10-12 minutes or until tender and golden brown. Cool for a few minutes before serving.

Baked Cheesy Cauliflower Rolls

Something happened the other night….something delicious and amazing.  For the first time, I experimented with egg roll wrappers and different fillings.  Yes egg roll wrappers! Believe it or not, they are the perfect food vehicle to stuff with sweet or savory fillings.  I make cauliflower mash pretty often as a low carb side dish (and great way for my kids to try a vegetable made in a different way).  SO I thought it would make the perfect filling for these cauliflower rolls and I was totally right! Steamed, whipped and mixed with parmesan and mozzarella cheese…. Give these a try and I promise your entire family will gobble them up!

Baked Cheesy Cauliflower Rolls

Ingredients:

  • 8 egg roll wrappers
  • 1 bag frozen organic cauliflower
  • 3 tablespoons milk
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • dash of black pepper (optional)

Directions:

  1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
  2. Insert a steamer basket inside of a large pot that contains one inch of water.  Steam cauliflower for about 5-8 minutes or until fork tender.
  3. Carefully place cauliflower into a blender and add the milk, blend until smooth (you may need to add an additional tablespoon of milk here but make sure consistency is thick, but smooth).
  4. Pour warm cauliflower mixture into a bowl and fold in parmesan, mozzarella and black pepper.  Stir until combined.
  5. Pour some water in a small bowl, which you will need to wet your fingers for the egg roll wrappers.
  6. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond shape) and spread cauliflower mixture, leaving ½ inch or so of space on each side.
  7. Fold the bottom corner closest to you up over the ingredients.  Then fold the side corners in and over the filling. Dip your finger in the water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled cauliflower rolls over the wet corner so that it adheres.
  8. Place wrapped roll onto the prepared baking sheet. Repeat with remaining ingredients.
  9. When all of the rolls are wrapped and on the baking sheet, mist the tops with cooking spray, flip and mist again.
  10. Bake for 14 minutes, flipping once halfway through, until the wrappers are golden brown.