A few weeks ago I was in a restaurant and ordered the “Sweet Potato Fries”. I had visions of crispy chewy thick strips of well-seasoned, slightly browned sweet potatoes. Instead, I received orange waffle chips out of a bag that were pretty much potato chips. Ugh! As I often do, I started thinking about how to make my own and do it better than a restaurant (not too hard it seems these days!). I created a nutritionally balanced recipe that combines my favorite things; curry, yogurt, olive oil, dill, lemon juice and sea salt with delicious sweet potatoes.
What I love about this recipe is that every ingredient is good for you. It is also balanced, providing protein from the yogurt, and fiber, healthy carbs and antioxidants from the sweet potatoes and spices. And even though we are calling them “fries” they are baked with olive oil and curry. Also, don’t worry; they will blow away any french fry in taste as well. My kids scarf these down faster than I can make them, so even though I wrote the recipe per sweet potato, I always bake big batches.
Curried Sweet Potato Fries with Greek Yogurt Dill Sauce
1 large sweet potato (washed and dried thoroughly)
2 teaspoons tapioca starch (flour)
2 teaspoons olive oil
1 teaspoon sea salt
1 teaspoon curry
For the Yogurt Sauce
1/2 cup plain Greek yogurt
3 teaspoons olive oil
1 tablespoon fresh dill
2 teaspoons lemon juice
Preheat the oven to 425˚F. Chop the sweet potato into half inch thick strips or “fries”. Place the strips in a bowl and sprinkle with the tapioca starch. Mix well. Add the olive oil and mix until all strips are coated. Add the sea salt and curry and stir until evenly coated. Place the strips on a lightly greased baking sheet so they are not touching each other. Bake for 10 to 12 minutes, flip them over and bake for 10 to 12 minutes more.
Meanwhile, combine the yogurt, olive oil, dill and lemon juice in a bowl. Mix well.
Remove fries from the oven and serve warm or at room temp with the yogurt sauce.