Roasted Sweet Potato Fries Recipe with Coriander-Onion Dip
This roasted sweet potato fries recipe with sweet coriander-onion dip is an easy weeknight side dish or anytime snack that anyone will love.
Reworking a Family Favorite
Every Thanksgiving my extended family gets together for our annual celebration, and it is basically a feeding frenzy. Before the main course of turkey (and stuffing and cranberries and mashed potatoes), it is traditional to have a gigantic spread of appetizers, mostly chips and dip and crudite and salami and cheese type of stuff, so that we are all usually stuffed by dinner time. My favorite appetizer growing up was always the french onion dip, made with a base of sour cream and mayonnaise, and if I dared read the ingredient label and the powdered flavoring packet, lots of chemicals and flavoring agents. This sweet coriander-onion dip is my “healthified” version of that dip, reworked to not include any flavor packages or other junk. Here it is served with a sweet potato fries recipe, but can certainly be used for anything dippable!
Sweet Potatoes vs. Yams
Just some trivia for you–the yam and sweet potato come from two different plant species. True yams are from a botanical plant that most likely originated in Africa. Sweet potatoes are a New World plant, “discovered” by Columbus. Sweet potatoes are generally harvested and in peak season in the U.S. from October-December. Sweet potatoes store well though, so are often available year round. Yams usually are a deeper orange color than sweet potatoes. True yams are drier and starchier than sweet potatoes. Both are an excellent source of Vitamin A and potassium. However, what we call a “yam” in the U.S. is usually a variety of sweet potato, as true yams are not common here. Plan to use sweet potatoes within a week, and keep in a cool dark place. Substitute them for potatoes in mashed potato recipes, adding sugar or maple syrup to sweeten, and spices such as cinnamon or nutmeg.
Roasted Sweet Potato Fries with Sweet Coriander-Onion Dip
- 3 large sweet potatoes,about 3 pounds total, rinsed and peeled
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
- ¼-½ teaspoon cayenne pepper, or to taste
- ½ teaspoon freshly ground black pepper
Sweet Coriander-Onion Dip
- 1 tbsp extra virgin olive oil
- 1/2 large yellow onion, sliced into rounds, (about 2 cups)
- 3/4 cup plain yogurt or sour cream
- 1 tbsp white wine vinegar or lemon juice
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon salt
- freshly ground black pepper, 3-4 turns on the grinder
Preheat oven to 425F. Cut the peeled sweet potatoes into ½” fries. Toss with olive oil, salt, cayenne, and pepper. Place on a cookie sheet and bake for 25-30 minutes. Fries are done when tender and crispy when finished.
Sweet Coriander-Onion Dip
Heat oil in a medium skillet over medium-high heat. Add onion and cook for 10 minutes, stirring occasionally. The onions will start to brown. Turn heat down and cook for 15-20 minutes, until brown and sweet tasting. Let cool. In a large bowl of a food processor, combine cooled onion, yogurt or sour cream, vinegar, coriander, salt and black pepper. Blend until onion is broken down, and flavors are incorporated. Season to taste with salt and black pepper.