These Mediterranean Sweet Potato Fries Are Loaded With Texture & Flavor
The versatility of the sweet potato is obvious by now. It can bring a surprising sweetness that adds a welcome contrast to classically savory dishes. These loaded sweet potato fries are not only more nutritious than the average fries, thanks to nutrient-dense sweet potatoes, but they’re also layered with a flavorful Mediterranean tomato-cucumber salad, and made even better with a tahini-yogurt sauce. These fries are great alongside literally anything on a skewer, or as a snack at your next party (yes, a party of one totally counts).
The key to crisp and golden sweet potato fries is starting them on a pipping hot sheet pan. Luckily that takes no more effort than preheating your oven—just throw your baking sheet in there to preheat too! Tahini will seize when making the sauce, but don’t worry! A few teaspoons of water will smooth it out in no time. I love using whole milk Greek yogurt for richness, but any fat percentage will work.
Made this recipe? Let us know how it went in the comments below!
Yields: 4 servings
Prep Time: 20 mins
Total Time: 45 mins
Ingredients
Sweet Potato Fries
1 3/4 lb.
sweet potatoes (about 3 medium)
2 tbsp.
extra-virgin olive oil
1 tsp.
dried oregano
1/2 tsp.
garlic powder
1/2 tsp.
smoked paprika
Kosher salt
Freshly ground black pepper
Tomato-Cucumber Salad
1
plum tomato, finely chopped
1
Persian cucumber, seeds removed, finely chopped
2 tbsp.
finely chopped fresh dill
2 tbsp.
finely chopped red onion
1 tbsp.
extra-virgin olive oil
1 tsp.
finely grated lemon zest
Kosher salt
Freshly ground black pepper
Tahini-Yogurt Sauce & Assembly
1/4 c.
tahini
1/4 c.
whole milk Greek yogurt
2 tbsp.
fresh lemon juice
1 tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 oz.
crumbled feta (about 3/4 c.)
Directions
Sweet Potato Fries
Place a rack in top third of oven; preheat to 450°. Place a sheet tray in oven while it preheats. Cut potatoes lengthwise into 1/2" planks (4 to 5 per potato). Slice each plank into 1/2" matchsticks. Transfer potatoes to a large bowl.
Add oil, oregano, garlic powder, and paprika; season with salt and pepper. Carefully transfer potatoes to preheated baking sheet in an even layer.
Roast fries, stirring halfway through, until tender and slightly charred in spots, 20 to 25 minutes.
Tomato-Cucumber Sald
In a medium bowl, combine tomato, cucumber, dill, onion, oil, lemon zest, and a pinch each of salt and pepper.
Tahini- Yogurt Sauce & Assembly
In a small bowl, whisk tahini, yogurt, lemon juice, oil; season with salt and pepper. The sauce will thicken a bit, but slowly drizzle in a few teaspoons of water at a time until it loosens to a pourable consistency.
Sprinkle tomato-cucumber salad all over fries, then drizzle with some tahini-yogurt sauce. Top with feta. Serve with remaining sauce alongside.
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