Description
Crispy baked sweet potato fries are served up with all the fixings. Spices, feta, and tzatziki makes this appetizer above average.
Ingredients
Units
Scale
- 1 tsp hot curry powder
- 1 cup (240 ml) Greek yogurt (I used 0%)
- 1/2 English cucumber, seeded and very finely shredded
- 1 large clove garlic, very finely minced or microplaned
- 1 tbsp (15 ml) lemon juice (or more, to taste -- plus extra for serving)
- 1 tsp dried dill (or 2 tbsp (30 ml) fresh, chopped)
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 lb (450 g) 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320