I am a fan of citrus zest. And so this week, I added some lime zest to my baked sweet potato fries. Lime and sweet potatoes are a marriage made in heaven.
I partially cooked my sweet potato so that it would be a bit easier to cut into fries. But, you can do this recipe with an uncooked sweet potato too–just add about 10-15 minutes or so to the cooking time.
I trimmed some of the potato skin–but since the skin give a nice dose of fiber, I left most of it on the potato.
I placed the potato slices in a medium bowl and added about 1 1/2 tablespoons fresh squeezed lime juice, 1 tablespoon of olive oil, salt, pepper and added some lime zest. I gently mixed to cover the potatoes in all the seasonings and then tossed them onto a cookie sheet. Bake them up for about 30 minutes or until desired crispness.
FODMAPers: Sweet potato has a cut-off portion of 1/2 cup during the elimination phase of the low FODMAP diet. I find that many of my patients are able to add back mannitol containing foods. BE sure to do the re-challenge phase of the low FODMAP diet! After the 2-6 weeks of elimination, test your tolerance to FODMAPs. This is best done guided by a dietitian knowledgeable in the low FODMAP diet.
Since 1/2 cup of sweet potato might not be enough to fill your belly, you can double the recipe and use 1 sweet potato and use one Yukon Gold potato. NO need to feel hungry after a meal!!