I adapted this recipe for Sweet Potato Fries with Coriander Yoghurt from a recipe in Diana Henry’s book Simple. Diana is a food writer whose recipes I have come to love and my collection of her cookbooks is steadily growing as she publishes new work.

Sweet Potato Fries with Coriander Yoghurt

The recipe for sweet potato fries is a great combination of flavours and contrasts. Hot, spicy, smoky, sweet, cool and fragrant all in one dish is pretty good going in my book. The sweet potato fries is a good replacement for the usual potato fries and you can serve it as a side dish or as a delicious snack with drinks.

Sweet Potato Fries with Coriander Yoghurt

There really is not much to it. Cut the sweet potatoes in wedges and dredge with olive oil and the seasonings. While they roast in the oven make the dipping sauce by whizzing the flavourings in a food processor and adding to the yoghurt. You can omit the coriander and replace it with parsley or even rosemary or thyme if coriander is not to your taste. A delicious variation would be to use the tandoori spice mix of these Tandoori Roasted Carrots, one of the most popular recipes I have published to date. Enjoy!

 

Sweet Potato Fries with Coriander Yoghurt

I hope you enjoy this recipe for Sweet Potato Fries with Coriander Yoghurt. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred.

Sweet Potato Fries with Coriander Yoghurt

Ingredients

  • 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
  • 125ml full cream plain yoghurt
  • 1 clove garlic, mashed
  • 1 - 2 chillies, deseeded and chopped
  • 15g fresh coriander
  • 3 tbsp olive oil
  • juice of 1 lime

Instructions

  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 roasting tray
  3. Roast the wedges for about 40 minutes until cooked through
  4. While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food processor and pulse until a rough puree
  5. Mix the puree with the yoghurt and season with salt and ground black pepper
  6. Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side
  7. Adapted from Diana Henry
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*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.

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A few more of my favourite vegetable recipes

Kale Chips

Kale Chips

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto

Tandoori Roasted Carrots

 

Peanut Crusted Chocolate Cake
Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs

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