Thai-Spiced Sweet Potato Fries with Coconut Yogurt Dip

Ingredients

• 2 large Sweet potatoes
• 2 tbsp Olive oil
• 1 tsp Red curry paste
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/4 tsp Salt
• 1/2 cup Coconut yogurt
• 1 tbsp Lime juice
• 1 tsp Maple syrup

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 large sweet potatoes, then cut them into fry shapes, approximately 0.635 cm thick and 7.62-10.16 cm long.
2. 2In a large bowl, combine the cut sweet potatoes with the 2 tbsp of olive oil, 1 tsp of red curry paste, 1/2 tsp of garlic powder, 1/2 tsp of ginger powder, and 1/4 tsp of salt. Toss thoroughly until all sweet potato pieces are evenly coated.
3. 3Spread the seasoned sweet potatoes in a single layer on a large baking sheet, ensuring they do not overlap. Place the baking sheet into the preheated oven.
4. 4Bake for 25-30 minutes. After 12-15 minutes, carefully flip each sweet potato fry on the baking sheet to ensure even crisping, then return to the oven until golden brown and crispy.
5. 5While the fries are baking, prepare the dipping sauce. In a small bowl, combine the 1/2 cup of coconut yogurt, 1 tbsp of lime juice, and 1 tsp of maple syrup. Stir well until the dip is smooth and fully combined.
6. 6Once baked, remove the crispy sweet potato fries from the oven. Serve the hot fries immediately with the Coconut Yogurt Dip on the side.

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