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?
Fries:
Ingredients:
2 large sweet potatoes
1 tbsp paprika
1 tbsp olive oil
Fresh cracked black pepper
Good pinch of Malden salt
Method:
- Heat the oven to 200 degrees.
- 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.
- In a bowl toss the chips with the oil and seasoning and make sure they are all covered.
- 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:
Ingredients:
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
Garnish:
A handful of chopped walnuts, toasted hazelnuts, mixed seeds or feta sprinkle
Method:
- In a food processor blitz the garlic with a pinch of salt and olive oil. Add in the yoghurt, maple syrup and Za’atar.
- Add in the cooked beetroot and blitz until you have the desired consistency. Add the pepper to taste.
- Stir in the mint leaves and lemon zest, place in a bowl, and garnish.
Stack. Drizzle. Enjoy!
