These were SO yummy, I could go on and on and on about them. The “fries” are seasoned with different spices and the dipping sauce is super fresh-tasting and zingy (IDK why this word makes me laugh so much inside my head, but there’s really no better way to describe it!!). One disclaimer though…if anyone knows an easier way to cut a sweet potato PLEASE let me know. Maybe my knife just wasn’t sharp enough, but I went through LOTS of sweat, aches, and dangerously-close accidents to create these wedges lol 🙁

Serves: 4     Time: 40 minutes


For the Fries:

  • 2 sweet potatoes, cleaned and cut into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • salt and pepper

For the Sauce:

  • 2 limes, juiced
  • ½ cup greek yogurt, additional as needed
  • one small bunch cilantro, stems removed
  • salt and pepper

Directions: Preheat oven to 425°.  In a large bowl, toss sweet potato wedges with olive oil, garlic powder, cumin, and salt and pepper.  Transfer to a well oiled baking sheet and bake for 20 minutes. Flip the potatoes and bake for an additional 10 -15 minutes, until golden brown. While fries are cooking, make the dipping sauce by combining lime juice and cilantro leaves in a food processor. Pulse until very finely chopped, about 30 seconds. Add the greek yogurt and pulse to mix for about 30 seconds, scraping the sides of the bowl as you go. For extra creaminess, add extra greek yogurt, one tablespoon at a time until desired consistency is reached.  Season with salt and pepper to taste.

Nutritional Info:

Calories: 111, Total Fat: 4g, Total Carbs: 18g, Fiber: 3g, Sugars: 6g, Protein: 4g

Inspired by Free People blog

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