This is really all about the dip, with the roasted sweet potatoes – as delicious as they were – being the side thing!
I made the yoghurt dip the other day to pour over a light quinoa and cucumber salad I’d made but ate it all (it was divine) before I could take a picture of the dish to show you how hot it looked!
So anyways, today I thought I’d show you how I love to roast my sweet potatoes but felt that I had to add some sort of dip to accompany the fries and that’s when I remembered my beetroot yoghurt dip from the other day and realised it would be perfect to go with the fries.
The spicy sweet potatoes smothered in the cool, fresh yoghurt dip is just too nice to not share with you all, so give it a go and let me know what you think.
- Approx. 3-5 organic, cooked beetroots
- 2-3 cloves of garlic
- Tub of low fat Greek yoghurt
- Pinch of salt and pepper
- Splash of olive oil
- 2-3 large sweet potatoes
- Olive oil
- Fresh cumin seeds, crushed
- Chilli flakes
- Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten mnutes before, sprinkle over a desired amount of the cumin seeds and chilli flakes before returning to the oven for the remaining time.
- To make the dip, simply add all the ingredients into a blender and blend till smooth.
- You can include more ingredients to the dip such as fresh lemon juice, honey, as well as fresh herbs such as dill or mint. However, I prefer to keep it simple with just the above ingredients due to the spicy cumin and chilli flakes coating the potato chips.