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Sweet Potato Fries and Cilantro Yogurt Sauce

Hein van Tonder
Course 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.


  • Preheat the oven to 200 degrees C
  • Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled
  • roasting tray
  • Roast the wedges for about 40 minutes until cooked through
  • While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food
  • processor and pulse until a rough puree
  • Mix the puree with the yoghurt and season with salt and ground black pepper
  • 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.