Thanks to the nutrient-dense sweet potatoes, these loaded sweet potato fries are not only healthier than regular fries, but they're also topped with a tasty Mediterranean tomato-cucumber salad and enhanced by a tahini-yogurt sauce.
INGREDIENTS FOR TOMATO CUCUMBER SALAD:1 roma 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
INGREDIENTS FOR TAHINI-YOGURT SAUCE & ASSEMBLY:1/4 c. plain full-fat Greek yogurt1/4 c. tahini2 Tbsp. fresh lemon juice1 Tbsp. extra-virgin olive oilKosher saltFreshly ground black pepper1/2 c. crumbled feta (about 3 oz.)
Step 1: Bake a sheet at 450° on a rack in the upper third of the oven. Cut potatoes lengthwise into four to five 1/2"-thick planks. Cut each plank into matchsticks that are 1/2" wide. Potatoes should be moved to a big basin.
DIRECTIONS FOR SWEET POTATO FRIES:
Step 2: Add the oil, paprika, oregano, and garlic powder. Season with salt and pepper. Gently place potatoes in a uniform layer on a baking sheet that has been warmed.
Step 3: Fries should be roasted for 20 to 25 minutes, tossing halfway through, until they are tender and have some char on them.
Tomato, cucumber, dill, onion, oil, lemon zest, and a dash of salt and pepper should all be combined in a medium-sized bowl.
DIRECTIONS FOR TOTATO-CUCUMBER SALAD:
Step 1: Combine yoghurt, tahini, oil, and lemon juice in a small bowl; add salt and pepper to taste. Initially, the sauce will become somewhat thick; however, you can gradually add water until it becomes more pourable in consistency.
DIRECTIONS FOR TAHINI-YOGURT SAUCE & ASSEMBLY:
Step 2:Drizzle tahini-yogurt sauce over fries and top with tomato-cucumber salad. Place the feta on top and serve with the leftover sauce on the side.