Recipe: Jicama churros 

| Healthy You | Recipes

cinnamon-sprinkled jicama sticks next to bowl of yogurt dip

Here's how to turn a veggie into a sweet treat.

Jicama (pronounced HEE-kuh-muh or HICK-uh-muh) is sometimes called a Mexican potato. It offers a neutral flavor and fresh crispy texture. This recipe takes it in a surprising new direction. When you’re hankering for a sweet treat, this might be a better alternative to the doughy fried version of a churro.

What makes this versatile veggie so healthy? Among its many benefits, jicama can:

  • Improve gut health. The fiber and water in jicama helps prevent constipation. It’s also a good source of inulin (prebiotic fiber) that feeds the good bacteria in your digestive tract.
  • Help manage diabetes. The low glycemic index and high fiber content helps fill you up while slowing down the digestion of glucose/sugar. 
  • Decrease risk of cardiovascular disease. The fiber helps lower cholesterol. And potassium can help lower blood pressure.

Bonus: The cinnamon in this recipe can also help lower blood pressure and cholesterol levels.

2 servings

Ingredients

  • 1 medium or 2 small jicamas, peeled and cut Into medium strips  
  • 1/4 cup maple syrup or honey
  • Cinnamon

Directions

Preheat oven to 400 degrees.

Combine the jicama and maple syrup/honey in a bag or bowl to coat the strips.

Place coated jicama on a baking sheet lined with parchment paper.

Sprinkle generously with cinnamon and bake for ~15-20 minutes or until golden brown.

Serve warm.

Garnish with whip topping, vanilla yogurt or snickerdoodle dessert dip.

Nutritional Facts (per serving): 100 calories, 0g fat, 5mg sodium, 27g carbohydrates, 1g protein, 8g fiber, 14g sugar (includes 12g added sugar)  

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portrait of Cecelia Jacobson RD

Cecelia Jacobson RD

Dietitian
Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.

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