Sweet Potato Fries with Creamy Cilantro Dip

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Hello!  Sorry about the lapse between posts.  We were enjoying a two-week adventure in Iceland.  Unbelievable scenery – glaciers, mountains, basalt cliffs, bubbling mud pools, a geyser, geothermal pools, whales, dolphins, lava formations – and some of the freshest fish, lobster and lamb I’ve ever had.

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But I can say I didn’t see a single sweet potato…take that back, we did have sweet potato soup once.  After being away for so long and not cooking, I always crave something comforting and homemade and involving vegetables.  As much as we try to eat healthy while on vacation, we always are a bit deficient on the vegetable intake.  So the body was seriously craving some veg.

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These sweet potato fries are baked rather than fried, so they’re good for you!  They’re tossed with a spice mixture prior to baking which gives them a bit more interest and a little kick.  But my favorite part is the creamy cilantro dip.  OMG, I never want to ever have a fry without this stuff again.

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No matter how many fries I make, they never last long.  So if you have hungry eaters, consider doubling the recipe.  These go great with burgers or sandwiches or pretty much anything…embarrassingly enough, I have made a meal out of them on a few occasions. Enjoy!

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1 year ago: Roasted Vegetable Thai Curry

Sweet Potato Fries with Creamy Cilantro Dip (serves 3-4)

For the sweet potato fries:

2 large sweet potatoes (about 600-700 grams or 1.5 lbs)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon black pepper

Salt

For the creamy cilantro dip:

1/2 cup (120 grams) sour cream or creme fraiche

1/2 tablespoon lime juice

1/4 teaspoon minced garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon chopped cilantro / coriander


Preheat oven to 425º F (220º C).  Cut sweet potatoes into skinny matchsticks, about 1/4″ (0.5 cm) thick and no longer than 4″ (10 cm) long.  In a large bowl, toss the sweet potatoes with olive oil to coat.  In a small bowl, combine the cumin, chili powder, paprika and black pepper.  Sprinkle over the sweet potatoes and toss to evenly coat.

Place sweet potatoes in a single layer on a baking sheet; separate between two baking sheets, if necessary.  (Note that the potatoes will shrink while cooking, so they can be fairly crowded on the baking sheet, though still in a single layer.)  Sprinkle with salt.  Bake for 15 minutes, remove from oven and turn potatoes with a spatula.  If you are using two baking sheets, rotate the sheets at this point.  Bake for another 10 minutes.  Potatoes should be browned and a bit crisp at this point.  If not, turn potatoes again with a spatula and return to oven for 5 minute increments until done.

While the sweet potatoes are baking, make the creamy cilantro dip.  Combine all the ingredients in a small bowl and stir to combine.

Serve the sweet potato fries hot along with the creamy cilantro dip.

Adapted from Tastefoodblog.com

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