Description
Crispy baked sweet potato fries are served up with all the fixings. Spices, feta, and tzatziki makes this appetizer above average.
Ingredients
Scale
- 1 tsp hot curry powder
- 1 cup Greek yogurt (I used 0%)
- ½ English cucumber, seeded and very finely shredded
- 1 large clove garlic, very finely minced or microplaned
- 1 T lemon juice (or more, to taste — plus extra for serving)
- 1 tsp dried dill (or 2 T fresh, chopped)
- ½ tsp sea salt
- freshly ground black pepper
- 1 lb freshly prepared sweet potato fries (see note)
- crumbled feta cheese
- chopped parsley
- hot chili oil
Instructions
- To make the tzatziki sauce, toast the curry powder in a small, dry skillet over medium heat until nutty and fragrant, about 1-2 mins. Do not let spices burn. Combine spices with yogurt, cucumber, garlic, lemon juice, dill and salt. Season with pepper to taste. Adjust for more lemon juice, if needed.
- Serve fries topped generously with sauce, feta, chopped parsley, lemon juice and a drizzle of chili oil.
Notes
There are too many good recipes for sweet potato fries out there, so I’ll leave it up to you to find your favorite — I happen to like Sherrie’s use of cornstarch to create a crisp, seasoned-fry crust that is oh-so tasty! Store-bought, frozen sweet potato fries are a lovely option, too. Either way, the toppings are really what takes them over the top!
The cook time for this recipe assumes your fries are ready to go. If you’re making the fries from scratch (or heating a frozen batch), you’ll want to account for another 20-45 mins cooking time.
- Category: Side, Appetizer
- Cuisine: Greek inspired