Sweet Potato Fries and Cilantro Yogurt Sauce

The perfect appetizer for happy hour, bake a pan of spiced sweet potato fries and serve with a refreshing cilantro yogurt sauce.

I adapted this recipe for Sweet Potato Fries with Coriander Yoghurt from a recipe in Diana Henry’s book Simple. Diana is a food writer whose recipes I have come to love and my collection of her cookbooks is steadily growing as she publishes new work.

The recipe for sweet potato fries is a great combination of flavours and contrasts. Hot, spicy, smoky, sweet, cool and fragrant all in one dish is pretty good going in my book. The sweet potato fries are a good replacement for the usual potato fries and you can serve it as a side dish or as a delicious snack with
drinks.

There really is not much to it. Cut the sweet potatoes in wedges and dredge with olive oil and the seasonings. While they roast in the oven make the dipping sauce by whizzing the avourings in a food processor and adding to the yoghurt. You can omit the coriander and replace it with parsley or even rosemary or thyme if coriander is not to your taste. A delicious variation would be to use the tandoori spice mix of these Tandoori Roasted Carrots, one of the most popular recipes I have published to date.

Click here for the cilantro yogurt sauce recipe.

Sweet Potato Fries and Cilantro Yogurt Sauce
 
Author:
Recipe Type: Appetizer
Ingredients
  • 4 sweet potatoes, scrubbed well and cut into wedges
  • 2 tbsp Baleia Extra Virgin Olive Oil
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • Salt and pepper to season
Yoghurt and Herb Dip
  • Click the link above for the recipe.
Instructions
  1. Preheat the oven to 200 degrees C
  2. Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled
  3. roasting tray
  4. Roast the wedges for about 40 minutes until cooked through
  5. While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food
  6. processor and pulse until a rough puree
  7. Mix the puree with the yoghurt and season with salt and ground black pepper
  8. Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side
Notes
Adapted from Diana Henry

*This recipe was first published in Sunday Times Food Weekly*

** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

 

Hein van Tonder

Hein is a Gourmet Hunter and Food Writer and Photographer in the beautiful city of Cape Town, South Africa. He has always loved food and photography is a relative new hobby. He uses his blog heinstirred.com to combine his love for photography with his other love, eating. He has fully embraced the food media world with his styling, photography and words being seen on various digital and traditional platforms.

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