Rainbow Oven Fries

Make a colorful game day snack with garlicky seasoned oven rainbow oven fries. Made with sweet potatoes, yuca root, and purple carrots, this recipe is AIP, Paleo, and Plant Paradox compliant.

Course Appetizer, Side Dish, Snack
Cuisine fall, phase 2, vegan, vegetarian, winter
Keyword carrots, oven fries, sweet potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Author lectinfreemama


  • 4 purple carrots peeled, halved, and quartered lengthwise
  • 2 medium yuca roots peeled and cut into 1/4-inch thick strips
  • 2 medium sweet potatoes peeled and cut into 1/4-inch thick strips
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons granulated garlic
  • 2 teaspoons sea salt
  • black pepper
  • 3/4 cup full fat sour cream
  • 3 tablespoons grainy mustard


  1. PLACE two baking sheets on the top and bottom thirds of an oven, and preheat to 450 F.
  2. TOSS the carrots, yuca, and sweet potatoes with the olive oil, granulated garlic, salt, and several grinds of black pepper. Divide between the preheated baking sheets.
  3. BAKE until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries halfway through, about 20 minutes.
  4. MEANWHILE, mix the sour cream, mustard, and a generous grinding of pepper in a small bowl
  5. TRANSFER the fries to a serving platter and serve with the mustard dip.