RECIPE: Crispy Sweet Potato Fries with Herby Dip



-       1kg sweet potatoes cut into fries (with skin on)

-       3 tbsp olive oil

-       1 tbsp salt

-       4 tbsp polenta

For the dip

-       180g Greek yogurt

-       1 jalapeño (deseeded if you don’t like it very hot), roughly chopped

-       1 garlic clove, roughly chopped

-       1 small handful of mint leaves

-       Small handful of fresh coriander

-       1 tsp of ground cumin

-      1 lime, squeezed

-       1 garlic clove



1.    Heat oven to 180C fan/gas 6. Toss the sweet potatoes with the oil, salt and polenta in a large bowl. Spread out onto two large baking trays, then roast for 35 - 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.

2.    Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce – this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.