Recipe: Sweet Potato Fries with Cajun Yogurt Sauce
I have a favorite recipe, adapted from The Way We Cook by Sheryl Julien and Julie Riven, for sweet potato fries that are baked in the oven instead of fried. The fries are served with a yogurt sauce. I have taken the liberty of spicing up the fries and the sauce with traditional cajun seasonings.
Cajun Yogurt Sauce
1 c plain yogurt
1/2 c light sour cream
3 Tbsp grated onion
1 garlic clove, minced
2 Tbsp spicy bottled cocktail sauce, or to taste
Few dashes hot sauce
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
Combine the yogurt and sour cream in a small bowl. Add the onion, garlic, cocktail sauce, hot sauce, salt and pepper. Stir thoroughly, then cover with plastic wrap and refrigerate until ready to use. Stir again just before serving.
Sweet Potato Fries
4 large sweet potatoes, scrubbed but not peeled
2-3 Tbsp olive oil
1 tsp cajun seasoning, such as Tony Chachere's
Preheat oven to 400 degrees. Brush 2 large baking sheets with some of the olive oil. Quarter the potatoes lengthwise, then cut each quarter into thirds or fourths to make thick spears. Place the spears flesh side up on the baking sheets. Drizzle with the remaining oil and sprinkle with the cajun seasoning. Roast the potatoes for 35 to 40 minutes, or until they are cooked through.
Serve immediately with the yogurt sauce.