Baked Sweet Potato Fries with Garlicky Greek Yogurt Dip

bakedsweetpotatoeswithgreekyogurtdip_michelledudash

bakedsweetpotatoeswithgreekyogurtdip_michelledudash

This post was sponsored by my friends at Chobani. Written 100% by me.

We are in the midst of sweet potato season, with the majority of them hailing from North Carolina and California. Get excited! Baking them in an extra hot oven is my favorite way to enjoy sweet potatoes, since they caramelize, concentrating their natural sweetness with no added sugar required.

Pairing with ketchup simply doesn’t do sweet potato fries justice. Rather, they deserve a creamy dip, like a spicy aioli, or even better, a yogurt-based sauce for a tangy twist and calorie savings. I prefer using Chobani Greek yogurt since it has a luscious, thick texture resulting from the authentic straining process, bypassing fillers. I’ve been buying Chobani for myself and my family for years, so am excited to work with them to educate home cooks on the versatility of Chobani in savory recipes. Chobani Greek yogurt naturally contains twice the protein as regular yogurt and never contains artificial flavors or preservatives, providing all the more reason to use it in your recipes.

This fall, when you’re craving sweet potato fries, give this simple and streamlined recipe a try.

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Print Recipe

Baked Sweet Potato Fries with Garlicky Greek Yogurt Dip

For the fries:
2 medium sweet potatoes, scrubbed and patted dry
1 tablespoon + 1 teaspoon neutral high-heat oil like canola, rice bran or grapeseed
1/4 teaspoon salt and freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon chile powder


For the dip:

1 (5.3-ounce) container Chobani non-fat plain Greek yogurt* (about 1/2 cup)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Dijon mustard
1/4 teaspoon salt

To prepare the fries: Preheat oven to 425 degrees F convection and line a large sheet pan with parchment paper. Cut 1/4 inch off the end of each potato, then cut 1/4 inch lengthwise down the sides to create a flat base. (Nope, I don’t peel them, but you can if you prefer.) Cut the potato into planks, then into fries. Place the fries on the sheet pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper and toss again. Spread into a single even layer on the pan. Bake until golden on the bottoms, about 15-20 minutes. Turn the fries with a spatula to the other sides and bake until golden on the bottoms, about 15-20 minutes. Remove the pan from the oven and sprinkle the fries with cumin and chile powder. Bake 1 more minute to toast the spices.

To prepare the dip: Combine all of the dip ingredients in the Chobani container.

Serve the fries with the dip.

Prep time: 30 minutes
Cook time: 30 minutes

Makes 4 servings

*For a richer taste, use Chobani whole milk plain

Nutrition Facts (per serving): 109 calories, 5 g total fat (0 g saturated fat), 339 mg sodium, 3 mg cholesterol, 12 g total carbohydrate (2 g fiber), 5 g protein, 2% DV iron, 5% DV calcium, 189% DV Vitamin A, 16% DV Vitamin C

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Brat-Style Pork Burgers
Sweet & Sour Monster Smash Potatoes
Butternut Squash Risotto with Roasted Tomatoes & Pepitas Recipe

Print Recipe
Baking sweet potatoes an extra hot oven is a favorite way to enjoy them, since they caramelize, concentrating their natural sweetness with no added sugar required. Pairing with ketchup simply doesn’t do sweet potato fries justice--try this thick and luscious garlic dip instead!

Baked Sweet Potato Fries with Garlicky Greek Yogurt Dip

bakedsweetpotatoeswithgreekyogurtdip_michelledudash

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: November 29, 2016

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

Baking sweet potatoes an extra hot oven is my favorite way to enjoy them, since they caramelize, concentrating their natural sweetness with no added sugar required. Pairing with ketchup simply doesn’t do sweet potato fries justice--try this thick and luscious garlic dip instead!

Ingredients

Instructions

  1. To prepare the fries: Preheat oven to 425 degrees F convection and line a large sheet pan with parchment paper. Cut 1/4 inch off the end of each potato, then cut 1/4 inch lengthwise down the sides to create a flat base. (Nope, I don't peel them, but you can if you prefer.) Cut the potato into planks, then into fries. Place the fries on the sheet pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper and toss again. Spread into a single even layer on the pan. Bake until golden on the bottoms, about 15-20 minutes. Turn the fries with a spatula to the other sides and bake until golden on the bottoms, about 15-20 minutes. Remove the pan from the oven and sprinkle the fries with cumin and chili powder. Bake 1 more minute to toast the spices.
  2. To prepare the dip: Combine all of the dip ingredients in the Chobani container. Serve the fries with the dip.

2 Comments

  1. Pam says:

    Am I not peeling the sweet potatoes?

    1. Hi Pam,
      I don’t peel the sweet potatoes. More fiber that way, and the skins get nice and crispy! But if you prefer to peel them, that is fine, too.
      Enjoy!
      Michelle

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