Sweet Potato Oven Fries
2 large sweet potatoes, washed, peeled and cut lengthwise into 1/8 wedges
3 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup cilantro leaves, washed, dried, and chopped fine
Fleur de sel
Preheat oven to 425 degrees F. Line a baking sheet with foil and place in hot oven for at least 5 minutes.
Using clean hands, toss sweet potato wedges with extra virgin olive oil, kosher salt, and freshly ground pepper until all surfaces are coated evenly.
Remove hot sheet pan from oven, and arrange coated sweet potato wedges in a single layer. Place sheet pan back in the oven and roast for about 25-30 minutes. About half-way through roasting time, flip the wedges onto the other side so that they brown evenly. Sweet potato wedges are ready when all sides are evenly browned and slightly crispy on the outside.
When oven fries are hot, sprinkle with a few flakes of fleur de sel and the chopped cilantro. Transfer to a serving dish.
Curried Yogurt Dipping Sauce
1/4 cup mayonnaise (non-fat will not work!)
1/2 cup plain yogurt (non-fat no!)
Juice from 1/2 lemon
1 Tbsp honey
1 1/2 Tbsp curry powder
Kosher salt and freshly ground black pepper
In a bowl, mix together mayonnaise, yogurt, lemon juice, homey and curry powder with a fork. Make sure there are no lumps and everything is incorporated evenly. Season to taste with salt and pepper, transfer to a serving bowl, and serve alongside the sweet potato oven fries.