Sweet Potato Fries and Cilantro Yogurt Sauce
Recipe Type: Appetizer
  • 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.
  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
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.
Recipe by Honest Cooking at https://honestcooking.com/sweet-potato-fries-cilantro-yogurt-sauce/