Sweet Potato Fries with Coriander Yoghurt

Ingredients

• 4 sweet potatoes (scrubbed well and cut into wedges)
• 2 tbsp Baleia Extra Virgin Olive Oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• Salt and pepper to season
• Yoghurt and Herb Dip
• 125 ml full cream plain yoghurt
• 1 clove garlic (mashed)
• 1 - 2 chillies (deseeded and chopped)
• 15 g fresh coriander
• 3 tbsp olive oil
• juice of 1 lime

Instructions

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled roasting tray

3. 3

   Roast the wedges for about 40 minutes until cooked through

4. 4

   While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food processor and pulse until a rough puree

5. 5

   Mix the puree with the yoghurt and season with salt and ground black pepper

6. 6

   Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side

7. 7

   Adapted from Diana Henry