The fiancée and I have something for sweet potatoes, especially in fry form. We like them fried or baked, crisp or soggy. They are such an odd twist on an old standby, and they work more often than not. So I was quickly sold on this recipe, which presented not only big fat sweet potato fries but an interesting-looking sauce with lots of lime.
I suppose it’s a side dish, but we just dumped the wedges into a large bowl and went at them without any thought of a main course. It might not seem healthy attacking a large greasy stack of French fries, but these are baked, and the yogurt sauce felt light and satisfying. It succeeds because of the play between the pungent, earthy seasonings and the quick, zippy sauce. Either way, it’s another adaptation from Martha. And for that we thank her.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
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