Moroccan Spiced Sweet Potato Fries with Yogurt Dip

Ingredients

• 2 large Sweet potatoes, peeled and cut into fries
• 2 tablespoons Olive oil
• 1 tablespoon Ras el hanout
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Coconut yogurt
• 1 tablespoon Fresh mint, chopped
• 1 teaspoon Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the 2 large sweet potatoes (which are already peeled and cut into fries), 2 tablespoons of olive oil, 1 tablespoon of ras el hanout, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss all ingredients together until the sweet potato fries are evenly coated.
3. 3Spread the coated sweet potato fries in a single layer on a baking sheet, ensuring they do not overlap significantly so they can cook evenly and become crispy.
4. 4Bake the sweet potato fries in the preheated about 205°C (200°C) oven for 25 to 30 minutes. Halfway through the baking time (after about 12-15 minutes), carefully flip the fries. The fries are done when they are golden brown and appear crispy.
5. 5While the sweet potato fries are baking, prepare the dip: In a small bowl, combine the 1 cup of coconut yogurt, 1 tablespoon of fresh mint (chopped), and 1 teaspoon of lemon juice. Stir these ingredients together until they are well mixed.
6. 6Serve the baked Moroccan spiced sweet potato fries immediately with the prepared yogurt dip.

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