These roasted sweet potato fries turned out to be so delicious, I was really wishing I had doubled that batch right off the bat. They were really that good.
The seasoning combination is killer and the Creamy Dill dip is a great pairing to the spice in the fries.
You could serve roasted sweet potato fries alongside an entree, or just put them out as an appetizer or snack with the dip.
What You Need to Make Roasted Sweet Potato Fries
For the roasted sweet potato fries, you'll need sweet potatoes, coconut oil, ground cumin, curry powder, smoked paprika, cayenne pepper, ground cinnamon, and Maldon salt for sprinkling only after the fries are crisp.
If you have never tried Maldon salt, it is the most flavorful salt I've ever eaten. It's fine to use kosher salt, but for the best flavor, you want to use a salt that has larger crystals.
Just starting to put together your fresh spice collection? Check out Raw Spice Bar for building a set. The spices are super fresh and they have an amazing collection.
The dip is made with almond yogurt, fresh lemon juice, fresh dill, and fresh parsley. Add sea salt and black pepper to taste.
How To Make Roasted Sweet Potato Fries
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
In a large bowl, toss the sweet potatoes with the melted coconut oil making sure they are all lightly coated.
In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon.
Sprinkle spice mixture over the sweet potato fries and toss until they are all lightly coated.
Arrange the fries on the baking sheet in a single layer. They will crisp better if not overcrowded.
Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes.
Flip once hallway through the cooking process to brown both sides.
While the fries are roasting, make the dip by mixing the almond yogurt with the fresh lemon juice, dill, and parsley in a small bowl.
Season with salt and black pepper, to taste. Refrigerate the dip to chill.
Once fries are browned, remove the baking sheet from the oven and sprinkle generously with salt. Let the fries cool slightly before serving with the herbed coconut yogurt dip.
These fries are still tasty after they've been sitting out for a while, but they do lose crispness. Stick them back in the oven if they become soft.
Do I Have to Use Almond Yogurt?
You are welcome to use any kind of non-dairy, unsweetened yogurt. I have a pretty stocked supermarket, and the only non-dairy yogurt I found that was not sweetened was kite hill.
For a couple of easy dinner recipes, check out this vegetarian stuffed zucchini or this Superfoods Bowl. If you're a fan of Indian food, this chickpea lentil dahl is wonderful and such a good comfort food dish.
This roasted beet salad recipe is easy to make and delicious for lunch or as a side salad. If you're planning to take it to work for lunch, pack the dressing separately and add it just before eating.
For roasted sweet potato fries
- 2 large sweet potatoes sliced into wedges
- 2 T. coconut oil, melted
- 1 t. ground cumin
- 1 t. curry powder
- 1 t. smoked paprika
- ½ t. cayenne pepper
- ½ t. ground cinnamon
For Herbed Almond Yogurt Dip
- 1 c. almond yogurt
- 2 t. fresh lemon juice
- 3 T. fresh dill, minced
- 3 T. fresh parsley, minced
- Sea salt and black pepper to taste
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
- In a large bowl, toss the sweet potatoes with the melted coconut oil making sure each piece is lightly coated.
- In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon.
- Sprinkle spice mixture over the sweet potato fries making sure each piece is lightly coated.
- Place the sweet potato fries on the baking sheet in a single layer. For crispier fries, do not overcrowd.
- Place baking sheet in preheated oven and roast until the sweet potatoes are nice and brown and crispy around the edges. This will take around 40 minutes.
- Flip the fries once halfway through the cooking process to brown both sides.
- While the sweet potatoes are roasting, make the Herbed Yogurt Dip.
- Combine the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.
- Once browned and crispy, remove the sweet potato fries from the oven and sprinkle generously with Maldon salt.
- Let cool slightly before serving with the Herbed yogurt dip.
Mixing up the herbed almond yogurt dip a few hours or event the night before will give the flavors more time to meld.
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 121mgCarbohydrates: 31gFiber: 4gSugar: 11gProtein: 3g