Crispy Sweet Potato Fries + Lemony Yogurt Dip

sweet potato fries

OK I know everyone is detoxing from all the hot dogs or whatever they ate over 4th of July (or is that just me?) but the last 2.5 days of healthy eating have really been making me crave something indulgent. And, because I didn’t want to fall completely off the wagon, I settled on these fries.

To be honest, sweet potato fries are kind of like my arch enemy. I’ve made them approximately 700 times, but they never turn out crispy. They’re always either 1) mushy or 2) burnt. I think we can all agree that mushy fries are about the worst thing ever, and I’d almost given up on them all together until I came across this recipe and had to give it one more shot. I mean, they advertised extra crispy so maybe mine would come out even a little crispy? And that would be a win for me. And what do you know, the culinary gods smiled down on me and those little fries finally turned out how I wanted them to. So you see? Kitchen miracles do happen.

Ingredients
Fries

2 sweet potatoes, cut into sticks
1 lemon, zested & juiced
4 tbs olive oil, separated
1 tsp parsley, roughly chopped
Salt + pep

Yogurt Dip
1 cup nonfat greek yogurt
1 tsp dried dill
1 tsp parsley, roughly chopped
Juice from half a lemon

  1. Preheat oven to 350 degrees.
  2. Toss the sweet potato with the lemon juice, zest, 2 tablespoons of olive oil and salt and pepper to taste.
  3. Spread the fries onto a baking sheet in one layer, and bake for 20 minutes.
  4. Add the other 2 tablespoons of olive oil on top of the fries (don’t move them!), and bake for another 30 minutes.
  5. Flip the fries over, and bake for 20 more minutes.
  6. Top with the parsley and additional salt. Serve with yogurt dip.
  7. To make the yogurt dip, mix together the greek yogurt, dill, parsley and lemon juice.

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