“Bake them in a little healthy oil, and use low-GI sweet potatoes to keep blood sugars stable. They’re just as good (if not better) than the ones you’ll find at the takeaway, just be sure to share them around!” she says.
Pair them with this lemon cashew dip for a high fibre snack or throw them alongside a nutritious dinner meal.
2 large orange sweet potatoes, cut into fries
1 tablespoon extra virgin olive oil
1 teaspoon Himalayan salt
½ teaspoon each of cinnamon and paprika
1 tablespoon chopped rosemary (optional)
For the dip
2 tablespoons cashew butter
1 tablespoon tahini
1 tablespoon extra virgin olive oil, extra
1 clove garlic, crushed
1 teaspoon rice malt syrup
2 tablespoons lemon juice
3-5 tablespoons water
+ Money-saving tip … Make your own cashew butter by adding 2 cups of cashews to a food processor, then processing on low for 20-25 minutes or until creamy, scraping down the side as necessary. Resist the urge to add water—the oils from the nuts will eventually release to form a creamy butter; just be patient! Don’t forget to give your food processor a few breaks too so it doesn’t overheat. Add a pinch of sea salt and blend again for 30 seconds. Store in the fridge for up to 2 weeks or freeze for up to 4 months.