Polenta sweet potato fries with herby dip
Ingredients
- Step 1 1kg sweet potatoes scrubbed and cut into fries (leave the skin on)
- Step 2 3 tbsp olive oil
- Step 3 1 tbsp smoked salt
- Step 4 4 tbsp polenta
- Step 5 180g Greek yogurt
- Step 6 1 jalapeño (deseeded if you don't like it very hot), roughly chopped
- Step 7 1 garlic clove , roughly chopped
- Step 8 1small pack mint , leaves picked
- Step 9 1smal pack coriander
- Step 10 1 lime , juiced
- Step 11 1 tsp ground cumin
Calories: 339
Carbohydrate: 53 g
Protein: 6 g
Fat: 10 g
Cook time: 65 minutes
Prep time: 20 minutes
Total time: 85 minutes
Servings: 6
TAGS
Side Dish
Snack
5-a-day
Chip
comfort food
Fibre
fry
Gluten free
Mint dip
Polentum
Side Dish
Sophie Godwin
summer
Sweet potato
Vegetarian
Vitamin c
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
- Step 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.