- Place oven rack in center of oven, 425 degrees 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 oven, turning occasionally, until tender and golden brown, about 30-40 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 white, 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, sweet potato fries, and 8 oz 100% berry juice blend.
Recipe courtesy of National Fisheries Institute, Sweet Potato Council & Juice Products Association.