Moroccan Sweet Potato Fries with Cucumber Raita
Sweet and spicy fries with a crunchy exterior, that are paired with a cooling cucumber raita dipping sauce.
Ingredients
Sweet Potato Fries
- 4 large sweet potatoes peeled and cut in home fry shapes (1 1/2 cm thick)
- 1 tbsp Ras El Hanout
- 3 tbsp cornmeal
- 7 tbsp extra virgin olive oil
- flaky sea salt
Cucumber Raita
- 1 cup plain whole yogurt
- 2 1/2 tbsp fresh mint chopped
- 1 small clove garlic crushed
- 1/2 tsp flaky sea salt
- 1/2 tsp cumin toasted in a pan
- 1/4 tsp cayenne pepper
- 1/2 cup cucumber grated and drained (1/2 cup packed)
Instructions
- Preheat the oven to 450F and line two baking sheets with parchment paper. In a large bowl, add the oil, cornmeal and Ras El Hanout, and stir to combine. Add the sweet potato, and toss until all fries have an even coating of cornmeal and spice. Bake in the oven, rotating the pans and stirring the fries gently, for about 25-30 minutes, until well browned and crispy.
- While the fries are cooking, prepare the raita. Start by grating the cucumber and and transferring to a sieve to press out the liquid. Crush the garlic, toast the cumin, chop your mint and then stir all ingredients together in a bowl. Serve alongside the sweet potato fries for dipping.