Roasted Sweet Potato Fries Recipe with Coriander-Onion Dip
This sweet potato fries recipe with coriander-onion dip is an easy weeknight side dish or snack that’s easy to love.
Reworking a Family Favorite
Every Thanksgiving my extended family gets together for our annual celebration, and it’s basically a feeding frenzy. Before the main course of turkey (and stuffing and cranberries and mashed potatoes), we put out a gigantic spread of appetizers. These are mostly chips and dip and crudite and salami and cheese type of stuff. 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 I paired it with roasted sweet potato fries, but it can certainly be used for dipping just about anything!
Sweet Potatoes vs. Yams
Did you know? The yam and sweet potato are two different plant species. True yams are from a 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. But because sweet potatoes store well, they are often available year round. True yams are usually a deeper orange color than sweet potatoes, and drier and starchier than sweet potatoes. Both are an excellent source of Vitamin A and potassium. However, the dark orange tuber that we call a “yam” in the U.S. is actually a variety of sweet potato. True yams are not common here. Sweet potatoes do best when used within a week, and stored in a cool dark place.
Meal Ideas for the Week
Roasted Sweet Potato Fries Recipe with Sweet Coriander-Onion DipPrint Pin Rate
- 3 large sweet potatoes (3 pounds total)
- ¼ cup extra virgin olive oil
- 2 teaspoons fine sea salt
- ¼ teaspoon cayenne pepper or to taste
- ½ teaspoon freshly ground black pepper
Sweet Coriander-Onion Dip
- 1/2 large yellow onion
- 1 Tablespoon extra virgin olive oil
- 3/4 cup plain yogurt or sour cream
- 1 Tablespoon white wine vinegar or lemon juice
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon fine sea salt
- 3 grinds black pepper fresh ground
For the Sweet Potato Fries
- Rinse and peel sweet potatoes.
- Preheat oven to 425°F. Cut the peeled sweet potatoes into ½” fries. Toss with olive oil, salt, cayenne, and pepper. Place on a baking sheet and roast for 25-30 minutes. Fries are done when tender and crispy, and browning in spots.
For the Sweet Coriander-Onion Dip
- Peel onion and slice into rounds.
- 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.