Oh, how American’s love French fries, myself included included. The crispy, greasy, fried potato is the perfect burger companion. For a healthy alternative that is just as satisfying, I’ve created an oven-baked version with sweet potato and kohlrabi and a creamy garlic sauce for dipping. The sweetness of the potato is a perfect balance for kohlrabi, which has a slight bitter taste. Enjoy as an appetizer or pair with a hamburger or your favorite sandwich for healthy pub grub at home.
1 large sweet potato
1 large kohlrabi bulb
1½ tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup plain non-fat Greek yogurt
2 teaspoons whole grain Dijon mustard
2 cloves minced garlic
- Preheat oven to 450 degrees Fahrenheit. Peel sweet potato and kohlrabi and cut into fry shaped strips.
- Place sweet potato and kohlrabi strips in a large bowl and drizzle with olive oil. Sprinkle with paprika, salt and pepper and toss to evenly coat.
- Arrange vegetables in a single layer on a large baking sheet and bake for 15 minutes. Remove from oven and flip with a spatula. Continue baking for 15 to 25 minutes, until golden brown.
- Meanwhile, add yogurt, mustard and garlic in a small bowl and stir to combine, creating a creamy garlic sauce for serving.