These Mediterranean Sweet Potato Fries Are Loaded With Texture & Flavor

The versatility of the sweet potato is obvious by now. It can bring a surprising sweetness that adds a welcome contrast to classically savory dishes. These loaded sweet potato fries are not only more nutritious than the average fries, thanks to nutrient-dense sweet potatoes, but they’re also layered with a flavorful Mediterranean tomato-cucumber salad, and made even better with a tahini-yogurt sauce. These fries are great alongside literally anything on a skewer, or as a snack at your next party (yes, a party of one totally counts).

The key to crisp and golden sweet potato fries is starting them on a pipping hot sheet pan. Luckily that takes no more effort than preheating your oven—just throw your baking sheet in there to preheat too! Tahini will seize when making the sauce, but don’t worry! A few teaspoons of water will smooth it out in no time. I love using whole milk Greek yogurt for richness, but any fat percentage will work.

Made this recipe? Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 20 mins

Total Time: 45 mins

Ingredients

Sweet Potato Fries

  • 1 3/4 lb.

    sweet potatoes (about 3 medium)

  • 2 tbsp.

    extra-virgin olive oil

  • 1 tsp.

    dried oregano

  • 1/2 tsp.

    garlic powder

  • 1/2 tsp.

    smoked paprika

  • Kosher salt
  • Freshly ground black pepper

Tomato-Cucumber Salad

  • 1

    plum tomato, finely chopped

  • 1

    Persian cucumber, seeds removed, finely chopped

  • 2 tbsp.

    finely chopped fresh dill

  • 2 tbsp.

    finely chopped red onion

  • 1 tbsp.

    extra-virgin olive oil

  • 1 tsp.

    finely grated lemon zest

  • Kosher salt
  • Freshly ground black pepper

Tahini-Yogurt Sauce & Assembly

  • 1/4 c.

    tahini

  • 1/4 c.

    whole milk Greek yogurt

  • 2 tbsp.

    fresh lemon juice

  • 1 tbsp.

    extra-virgin olive oil

  • Kosher salt
  • Freshly ground black pepper
  • 3 oz.

    crumbled feta (about 3/4 c.)

Directions

Sweet Potato Fries

  1. Place a rack in top third of oven; preheat to 450°. Place a sheet tray in oven while it preheats. Cut potatoes lengthwise into 1/2″ planks (4 to 5 per potato). Slice each plank into 1/2″ matchsticks. Transfer potatoes to a large bowl.
  2. Add oil, oregano, garlic powder, and paprika; season with salt and pepper. Carefully transfer potatoes to preheated baking sheet in an even layer.
  3. Roast fries, stirring halfway through, until tender and slightly charred in spots, 20 to 25 minutes.

Tomato-Cucumber Sald

In a medium bowl, combine tomato, cucumber, dill, onion, oil, lemon zest, and a pinch each of salt and pepper.

Tahini- Yogurt Sauce & Assembly

  1. In a small bowl, whisk tahini, yogurt, lemon juice, oil; season with salt and pepper. The sauce will thicken a bit, but slowly drizzle in a few teaspoons of water at a time until it loosens to a pourable consistency.
  2. Sprinkle tomato-cucumber salad all over fries, then drizzle with some tahini-yogurt sauce. Top with feta. Serve with remaining sauce alongside.

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