Leaner Tip: Substitute jicama for russet potatoes to reduce recipe by ~15 g of carbs and ~70 calories per cup.


  • 3 cups of sliced jicama (~ 1/4″ thick – same shape as french fries)
  • 1/2 tsp of sea salt (for taste – optional)
  • 1/4 tsp of ground black pepper (for taste – optional)
  • 1 tbsp of olive oil
  • 1/2 cup of beef gravy
  • 1/2 cup of diced cheese curd to about 1/2″ pieces (or firm mozzarella if you can’t find cheese curd)


  • Place Jicama slices on a dish. Add 2 tbsp of water to the plate and cover the slices with a wet paper towel or microwaveable cover; this process will soften up the fries prior to putting them in the oven. Microwave for 15 min (toss the slices around after 8 min to cook more evenly).
  • Preheat oven to 425 degrees F.
  • Carefully place jicama slices on parchment paper on top of a large flat oven safe dish.
  • Evenly spread the olive oil on the jicama slices and then gently sprinkle the spices on top.
  • Put the tray of jicama in the oven for about 45 min (or until it’s golden brown). And be sure to flip the slices around once or twice during the baking process so all pieces are evenly baked.
  • Transfer fries to separate dish to let cool.
  • Add evenly sprinkle the diced cheese curd on top of fries.
  • Heat up the gravy in the microwave for 30-60sec or warm it up in a pot for 2-4min. And then pour the entire sauce on top of the fries and cheese… and watch cheese slightly melt and the fries soak up the gravy.