Roasted Sweet Potato Fries with Lime-Yogurt Sauce |
Author: Nicole
- 3 large sweet potatoes (long & skinny), with skins
- 2 tablespoons honey
- 2-1/2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 6 ounces non-fat Greek yogurt
- 4 tablespoons fresh lime juice (~2 limes)
- 2 scallions, thinly sliced (divided)
- Pre-heat oven to 425°F. Line a large rimmed baking sheet (17” by 11”) with aluminum foil.
- Cut sweet potatoes lengthwise and then into 6 slices per half (you’ll end up with 12 slices/sweet potato).
- Put sweet potatoes in a large bowl. Toss with honey, smoked paprika, cayenne pepper, ½ teaspoon sea salt, ½ teaspoon freshly ground pepper and 2 tablespoons of olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
- Arrange sweet potatoes (skin side down as much as possible) in a single layer on the prepared baking sheet.
- Bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 35 to 40 minutes. .
- While the sweet potatoes are cooking combine yogurt, lime juice, half of scallions and remaining tablespoon of olive oil in a small bowl. Whisk to combine, then season with salt and pepper to taste. Set aside.
- When sweet potatoes are done, transfer them to a serving platter, drizzle lime-yogurt sauce over them and garnish with the remaining scallions, a dash of smoked paprika, cayenne pepper and flaky sea salt. Serve immediately.
* You can make smaller fries by cutting the longer wedges in half.
* The sugar from the sweet potatoes may “ooze” out and burn a bit (smells like a burnt marshmallow).
* Recipe can be doubled – switch position of pans in the oven halfway through baking.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-sweet-potato-fries-with-lime-yogurt-sauce/
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