Sweet Potato Fries with Yoghurt Sauce

📝 Ingredients

• 2 sweet potatoes (about 300 g each)
• 2 tbsp cornflour (about 16 g)
• 2 tbsp olive oil
• 1 tsp smoked paprika + ½ tsp garlic powder
• 250 g Greek yoghurt
• ½ lemon (zest and juice)
• 1 small garlic clove
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Mixing bowl
• Kitchen tongs
• Fine grater
• Large knife
• Chopping board

📖 Steps

1. Preheat the oven to 220 °C with the baking tray inside: a very hot tray sears the fries as soon as they touch it and stops them sticking. Cut a sheet of baking paper to fit.
2. Scrub the sweet potatoes under running water (no need to peel them), dry them, then cut into 1 cm thick sticks. The more even they are, the more evenly they cook; too thick and they stay soft in the middle.
3. Put the sticks in the mixing bowl, sprinkle with the cornflour, smoked paprika, garlic powder and half a teaspoon of salt, then toss with your hands to coat them well. Add the oil and mix until no white powder remains.
4. Take out the tray with oven gloves, lay the baking paper on it and spread the fries out in a single layer, well spaced: crowded together, they steam and go soft. Use two trays if needed.
5. Bake for 12 minutes, turn the fries with the tongs, then cook for another 10 to 13 minutes until golden and the edges are starting to brown. Keep an eye on them in the last few minutes: the sugar in sweet potato burns quickly.
6. While they bake, make the sauce: mix the Greek yoghurt with the zest and juice of the half lemon, the finely grated garlic clove, a pinch of salt and some pepper. Keep in the fridge.
7. Leave the fries to rest on the tray for 3 minutes after taking them out of the oven: they finish crisping up as they cool. Serve straight away with the yoghurt sauce for dipping.