recipe-Baked sweet potato fries
- 1orange sweet potato, scrubbed
- 2 tbspolive oil
- 1 tbsp cornflour,
- salt and pepper, to season
- ground spice (such as paprika, cayenne pepper, cinnamon or cumin), to flavour
- ¼ cupGreek-style yoghurt
- 1 tsphoney
- pinch of ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200˚C.
Slice the sweet potato into equal-size sticks (about 1 cm thick). Rinse in a bowl of water and lay out to dry.
Meanwhile, combine the dipping sauce ingredients in a bowl. Cover and refrigerate until needed.
Place the sweet potato, olive oil, cornflour and spice, as desired, in a bowl, season with salt and pepper, and toss to combine. Lay the fries out on a baking tray in a single layer (I don’t bother and crisp and ends start to blacken).
Serve the fries with the dipping sauce.
Recipe from The Tart Tart by Linda Xiao, with photographs by Linda Xiao