Sweet Potatoes
- 2 pounds sweet potatoes, peeled and sliced into 1/2-inch wide strips
- 1 1/2 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 pepper, or to taste
- 1 teaspoon cilantro or Italian flat-leaf parsely, finely minced; optional for garnishing
Dip
- 4 ounces (1/2 cup) Greek yogurt (I used 0% fat)
- 1/2 cup grated seedless English cucumber, grated on the coarsest blade of a box grater and wrung out
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1/2 teaspoon dried dill
- 1/4 teaspoon sugar, optional and to taste
- Sweet Potatoes – Preheat oven to 425F, line a baking sheet with 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. 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.
