Roasted Sweet Potato Fries with Lime-Yogurt Sauce
Author: Nicole
Ingredients
  • 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)
Instructions
  1. Pre-heat oven to 425°F. Line a large rimmed baking sheet (17” by 11”) with aluminum foil.
  2. Cut sweet potatoes lengthwise and then into 6 slices per half (you’ll end up with 12 slices/sweet potato).
  3. 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.
  4. Arrange sweet potatoes (skin side down as much as possible) in a single layer on the prepared baking sheet.
  5. 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. .
  6. 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.
  7. 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.
Notes
* 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/