Sweet Potato Fries with Beet Yogurt Recipe

Sweet potatoes are so brilliant, versatile and utterly delicious. They are a great staple and fries is one of the best ways to enjoy sweet potatoes. Extremely simple and always a crowd pleaser. Always make plenty as they are great served with the beetroot yoghurt or a good old dusting of parmesan.

Enjoy the chips stacked up on a big board in the middle of the table drizzled with the vibrant yoghurt and covered in seeds, feta and nuts – could these be the new Nachos?

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2 large sweet potatoes

1 tbsp paprika

1 tbsp olive oil

Fresh cracked black pepper

Good pinch of Malden salt


  1. Heat the oven to 200 degrees.
  2. Wash the potatoes and cut into fries, you can go as thick or as thin as you desire. Always cut the potato on the flat surface of the vegetable.
  3. In a bowl toss the chips with the oil and seasoning and make sure they are all covered.
  4. Lay out on a baking tray and cook until crisp, approximately 25 – 35mins, shaking half way through so that they are evenly cooked and don’t stick.

Beet Yogurt:


500g cooked beetroot

250g Greek yoghurt

2 garlic cloves crushed

2 tbsp good quality olive oil

1 tbsp maple syrup

1 tbsp Za’atar

1 tbsp freshly chopped mint

Fresh cracked black pepper

Good pinch of Malden salt

Zest of 1/2 lemon


A handful of chopped walnuts, toasted hazelnuts, mixed seeds or feta sprinkle


  1. In a food processor blitz the garlic with a pinch of salt and olive oil. Add in the yoghurt, maple syrup and Za’atar.
  2. Add in the cooked beetroot and blitz until you have the desired consistency. Add the pepper to taste.
  3. Stir in the mint leaves and lemon zest, place in a bowl, and garnish.

Stack. Drizzle. Enjoy!