Crispy Sweet Potato Fries with Yogurt Dill Dipping Sauce

When I want a salty and crunchy snack- this recipe is my answer.

These are baked, not fried, and they hit the spot. Honestly any sweet patoot (my pet name for the tuber) that is crispy and crunchy prepared any which way is always a winner, so enjoy this version! This one is satisfying without being super greasy or too dry. The sauce kicks it up a notch, so don’t skip it… you’ll thank me later.

FOR THE FRIES

INGREDIENTS

• 2 pounds sweet potatoes (about 2 largish or 3 medium)

• 1 tablespoon cornstarch

• ½ teaspoon fine sea salt

• 2 tablespoons extra-virgin olive oil

• sprinkle of garlic powder

• sprinkle of cayenne pepper

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit on the lower two racks of the oven. Make sure they are on the bottom and third rung below the top. Line two large, rimmed baking sheets with parchment paper so you don’t have pain the butt pans to clean later.

2. Peel the sweet potatoes and cut them into fry-shaped pieces, making sure they are similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.

3. Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per baking sheet) and toss until the fries are evenly coated in oil, but not too drenched and look out to make sure there are no clumpy powdery spots.

4. Arrange your fries in a single layer, being sure not to overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. Don’t toss too many at one time.

5. Arrange the fries in even layers across the pans again then swap the baking sheet positions (former top pan goes to the lower rack and vice versa).

6. Bake for 10 to 18 more minutes, or until the fries are crispy. Keep an eye on them, as they can turn from crispy to burnt REAL quickly.

7. If desired, toss the baked fries with seasonings, to discretion. Serve those puppies warm!

FOR THE YOGURT DILL DIPPING SAUCE:

INGREDIENTS:

• 1/2 cup plain Greek yogurt (I love plain Wallaby’s)

• 3 small cloves garlic, minced or pressed (I do pressed)

• 2 Tbsp fresh dill

• 1 healthy pinch sea salt

• 1 pinch cayenne pepper

• 1 Tbsp lemon juice (more to taste)

• 1 drizzle extra virgin olive oil

INSTRUCTIONS:

1. Add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil to a mixing bowl and stir to combine.

2. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for a little pizzaz, dill for little more herby flavor, salt to taste, pepper for heat, or olive oil for a more grassy flavor (good grassy).

NOTES:

STORAGE SUGGESTIONS: Leftover fries keep well in the fridge, covered, for up to 4 days. To make sure that they are still crispy, reheat in an oven or toaster oven until warmed through and crisp. Store leftover dipping sauce in fridge covered in the refrigerator for up to 4-5 days.