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–+ servings

Loaded Sweet Potato Fries

Lea Green
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Lunch
Cuisine USA
Servings 2

Ingredients
  

For the sweet potato fries

  • 850 - 900 g (30-31 oz) sweet potatoes
  • 4 tbsp of olive oil (or another vegetable oil)
  • 1 tsp paprika powder
  • 1 tsp harissa and or chili flakes
  • 1 small tsp cumn
  • Sea salt
  • 1-2 tbsp polenta

For the sauce

  • 150 g (5.2 oz or 0.6 cup) soy yoghurt
  • 1 tsp tahini
  • 1 tsp hot mustard
  • 2 tbsp lemon juice
  • Sea salt
  • Black pepper
  • A handful of cilantro (or parsley or mint leaves)

Veggies (optional ingredients)

  • 2-3 spring onions
  • 2 mild pepperoni (or bell pepper)
  • Sprouts to your liking
  • A handful of cilantro
  • Some slices of cucumber
  • Optional: An avocado cut in slices

Instructions
 

  • Wash the sweet potatoes, slice them and let them soak in clear water for about an hour.
  • Preheat the oven to 220 Grad (430 °F - static upper and lower heat works best in my opinion)
  • Drain the potato slices and dry them properly.
  • Mix 3 tbsp of olive oil, 1 tsp paprika powder, a small tsp cumin, a tsp harissa and/or chili flakes and a dash of salt. Marinate the sweet potato slices with this mixture and add 1-2 tbs polenta in the end. Spread the fries evenly on a baking sheet.  
  • bake the sweet potato fries for 40-45 minutes at 430 °F till crispy. Flip them over half way.
  • For the delish dip, mix soy yoghurt with 1 tsp, 1 tsp hot mustard, 2 tbsp lemon juice, salt, pepper and chopped cilantro. Season the sauce with lemon juice and salt to your taste.
  • Wash and chop 2 spring onions, the pepperoni (or bell peppers), cilantro and cucumber.
  • Put the sweet potato fries in a bowl, cover with the veggies, sprouts, cilantro and drizzle with the yoghurt-tahini sauce. You may also add some more salt. Enjoy!
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