Chunky sweet potato fries with herbed yogurt dip
14
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Ingredients
3 sweet potatoes
1 tbsp olive oil
1 tbsp brown sugar
1 tsp cumin
1/2 tsp garlic salt
1/4 tsp cayenne pepper, optional
1/2 cup Balkan-style plain yogurt, 5.9% M.F.
1 tsp dried rosemary leaves, or dill weed, crumbled
1 tsp finely grated lemon, orange or lime zest
Instructions
Preheat oven to 450F (230C). Lightly oil a large rimmed baking sheet and place in oven to heat. Peel potatoes. Slice in half lengthwise, then in half crosswise. Place each piece cut-side down, then slice lengthwise into thin wedges. In a large bowl, toss potatoes with olive oil. Sprinkle with sugar, cumin, garlic salt and cayenne (if using). Stir to coat. Tumble onto hot baking sheet.
Roast potatoes in preheated oven, turning every 10 minutes, until tender and lightly browned, about 25 minutes. Meanwhile, in a small bowl, stir yogurt with rosemary and lemon peel. Serve alongside warm roasted potatoes for dunking, or drizzle over potatoes.
Nutrition (per serving)
Calories 183, Protein 4g, Carbohydrates 30g, Fat 6g, Fibre 4g, Sodium 208mg.