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.
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- salt and pepper
- For the yogurt dipping sauce:
- 1 cup plain yogurt
- 3 tablespoons cilantro, chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin
Preheat the oven to 400°F. Set a baking sheet in the oven while warming.
Halve the potatoes length-wise, and cut each piece into three wedges.
Mix together the cumin, paprika and ground ginger. Coat the potato wedges quickly with the oil, and then toss with the spices and season with salt and pepper.
Place the potatoes on the preheated baking sheet, in one layer. Set in the oven and cook for 15 minutes. Flip the wedges with a spatula and cook for another 15 minutes.
Meanwhile, mix together the yogurt, cilantro, lime juice, and cumin for the yogurt dipping sauce.
When the potatoes are done, remove and serve with the sauce.