Chunky sweet potato fries with herbed yogurt dip

13

PREP TIME

10 min

Makes

4 Servings

* PLUS Roasting Time: 25 minutes
Chunky sweet potato fries with herbed yogurt dip

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
  • 4 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
  • Sodium
  • 208 mg.
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