Sweet potato fries are one of my favourite comfort foods. Their sweet, starchy flavour makes them extra delicious. But, it also makes them hard to replace. Since sweet potatoes are safe in small servings, these low FODMAP sweet potato fries are made with a mix of sweet potatoes and regular potatoes. That way, you can enjoy this classic comfort food in a safe serving size.
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These low FODMAP sweet potato fries are the ultimate comfort food. They're hearty, filling, and taste great with everything you're not supposed to eat. Hamburgers? Check. Chicken wings? Check. Ribs? Double check. They're like a partner in crime on every artery-clogging adventure, so pick your poison and enjoy.
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Keep It FODMAP Friendly
These low FODMAP sweet potato fries are a classic comfort food. Check out the notes below for tips on keeping this recipe FODMAP friendly.
Monash University says sweet potatoes are safe in servings of 1/2 a cup. Since servings of 3/4 cups or more are high in the polyol mannitol. So, you need to measure carefully.
This recipe also uses regular potatoes. According to the Monash app, potatoes don't have any FODMAPs. So they won't add to your FODMAP load.
I normally make this recipe with the potato skin on. If you have trouble digesting high fiber foods, you might want to peel your potatoes. This will lower the fiber and make them a little easier to digest.
You can use these low FODMAP sweet potato fries any time you would use regular fries or roasted potatoes. Some of my favourite pairings are hamburgers, pulled pork sandwiches, or a good steak frites.
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Looking for a FODMAP friendly comfort food? Try these low FODMAP sweet potato fries. This classic recipe is the perfect sidekick for all your favourite artery-clogging adventures.
- 1 sweet potato – skin on (cut into long, rectangular strips)
- 1-2 potatoes – skin on (cut into long, rectangular strips)
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- salt & pepper to taste
- 1 egg
- 1/4 cup low FODMAP garlic-infused oil
- 3/4 cup olive oil (light flavoured)
- 3 tbsp lemon juice
Preheat oven to 450 degrees. Place sweet potatoes, potatoes, olive oil, cumin, paprika, oregano, salt, and pepper in a large bowl and toss to coat potatoes evenly.
Spread potatoes out on a baking sheet in a single layer and bake for 15-20 minutes. Shake halfway through to prevent sticking. Serve warm!
Place egg in the bottom of a tall container (I use a mason jar). Add garlic-infused oil, olive oil, and lemon juice to the container and allow them to settle for about 1 minute – your egg should separate to the bottom of the jar. Place your emersion blender to the bottom of the jar and blend for 20-30 seconds without moving the blade from the bottom of the jar. Done!
Make sure you use a lightly flavoured oil for your garlic aioli! Using a heavy tasting oil will overpower the aioli and it will not be a pleasing experience. Trust me on this one!
You might also like one of these:
- Low FODMAP Potato Wedges Looking for a no-fuss side dish? These easy potato wedges are the perfect sidekick for any meal!
- Low FODMAP Twice-Baked Potatoes Stuffed with savoury bacon bits, cheddar cheese, and FODMAP friendly chives, these twice-baked potatoes are the perfect sidekick for any meat and potatoes dish.
- Low FODMAP Smashed Potatoes With a crispy texture and a rich, savoury flavour, these teeny smashed potatoes will be a family favourite in no time!
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