Salmon Burgers and Sweet Potato Oven Fries

4 large low sodium sweet potatoes (yams)
1 1/2 tablespoons canola oil
1 can 14.75-ounce pink or red salmon
2 green onions
chopped
1/2 cup chopped red bell pepper
8 crackers
unsalted tops (saltine-like)
crushed
2 teaspoons lemon juice
2 egg whites from 2 eggs
whisked
2 tablespoons plain low-fat yogurt
1/4 teaspoon ground black pepper
cooking spray
4 whole-wheat buns
8 leaves Bibb lettuce
2 medium tomatoes (sliced)
1 tablespoon lemon pepper seasoning blend

Place oven rack in center, heat oven to 425 °F.
Wash and scrub sweet potatoes, slice into wedges, length-wise.
In a large bowl, toss potato wedges with canola oil and seasoning.
Spread on cookie sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30 to 40 minutes.
While sweet potatoes are roasting, prepare salmon burgers. Drain salmon; place in a medium mixing bowl and flake.
Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites, and yogurt.
Shape into 4 patties.
Coat large nonstick skillet lightly with cooking spray; heat.
Cook salmon burgers until golden brown, turn, and continue cooking until other side is golden brown.
Serve burgers with sliced tomatoes and lettuce, and sweet potato oven fries.

Produce for Better Health Foundation