Recipe: Baked Sweet Potato Fries with Honey-Lime Dip
Ingredients
Sweet Potato Fries
- 2 medium-sized sweet potatoes (see notes)
- 1/2 t coriander
- 2 T extra virgin olive oil
- 1 t kosher salt
- 1/2 t cumin
- 1 t parsley
- 1/2 t oregano
- fresh ground pepper (about 10 turns of a pepper mill)
Honey-Lime Dip
- 6oz container plain, low-fat yogurt
- 1/4 t cumin
- 1 T mayo
- 1/8 t oregano
- 1/2 T honey
- 1 t parsley
- 1/2 lime
- 1/2 t granulated onion
- 3/4 t kosher salt
Instructions
Sweet Potato Fries
- Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. You want the potatoes right on the cookie sheet.
- Slice your sweet potatoes into french fry shape and size. I like mine to be 1/4″, or maybe a tad bit bigger. Cutting them larger, like steak fries, will sometimes result in a big soggy mess, so stay small to get the best results. It’s important that all of the pieces are evenly sized to ensure even cooking. So toss any irregular pieces aside (or eat them in another dish).
- Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you’ve got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it.
- Sprinkle on all of the herbs and spices and continue to toss until well coated.
- Place the fries on the baking sheet. It’s very important that they are not touching, but can place them pretty close together.
- Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don’t open the oven door, not even for a peak! Let them do their thing.
- After 15 minutes take pan of oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It’s super quick. Just flip, and then make sure they’re spaced out again. Be careful because at this point they’re quite soft.
- Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.
- Take them out of the oven and serve immediately. They cool off very quickly so they’re best eaten right away.
Honey-Lime Dip
- Mix honey and yogurt until combined and give it a big squeeze from the lime half.
- Add in spices and herbs and you have a dip.
Quick Notes
- You want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
- If you end up needing more than one cookie sheet make sure they are spaced more than one rack apart in your oven to prevent steaming. Also, rotate the pans when you take them out to flip.
Prep Time: 30
Cooking Time: 30-35
Diet Type: Vegan
Number of Servings: 4 people
Culinary Tradition: American
Microformatting by hRecipe.