Spicy Sweet Potato Fries with Cucumber Dill Dip
User Reviews
5
3 reviews
Excellent
Spicy Sweet Potato Fries with Cucumber Dill Dip
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A fast and flavorful twist on sweet potato fries!! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that's HEALTHY and EASY!!
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Ingredients
Sweet Potatoes
- 2 pounds sweet potato peeled and sliced into 1/2-inch wide strips
- 1 ½ to 2 tablespoons coconut oil in the liquid state (melt if necessary)
- 2 teaspoons curry powder or to taste
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon cilantro finely minced; optional for garnishing, or Italian flat-leaf parsley
Dip
- 4 ounces Greek yogurt 1/2 cup, 0% fat
- ½ cup English cucumber grated on the coarsest blade of a box grater and wrung out, grated, seedless
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ½ teaspoon dill dried
- ¼ teaspoon sugar optional and to taste
Instructions
Sweet Potatoes:
- Preheat oven to 425F, line a baking sheet with a Silpat or aluminum foil for easier cleanup.
- To the baking sheet, add the potatoes, evenly drizzle with coconut oil, and evenly sprinkle with curry powder, salt, pepper, and toss potatoes with hands to coat evenly.
- Bake for about 30 minutes, or until sweet potatoes are fork tender. Toss once midway through baking to ensure even cooking. Cooking time will vary based on size of sweet potatoes.
- While sweet potatoes bake, make the dip.
Dip:
- To a medium bowl, add the Greek yogurt, cucumber (grate on a box grater and then wring out the cucumber in paper towels very well so you don’t add excess water to the dip), salt, pepper, dill, and stir to combine.
- Taste and check for seasoning balance, adding sugar or more salt, pepper, cucumber, etc. if desired.
- Refrigerate until ready to serve with the fries.
- Remove fries from the oven and optionally garnish with cilantro or parsley before serving with dip served on the side.
Notes
- Fries are best warm and fresh but will keep airtight in the fridge for up to 5 days, reheat gently as necessary. Dip will keep airtight in the fridge for up to 5 days, noting it will become more watery as time passes as the cucumber releases juices.
Nutrition Information
Show Details
Serving
1
Calories
381kcal
(19%)
Carbohydrates
61g
(20%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
10mg
(3%)
Sodium
1260mg
(53%)
Fiber
8g
(32%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 381kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 10mg | 3% |
| Sodium | 1260mg | 53% |
| Fiber | 8g | 32% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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