Dukkah Sweet Potato Fries with Yoghurt-Sweet Chilli Sauce
Oven-roasted rather than deep-fried, these fries (chips) are great as a snack or side dish. They are equally delicious made with parsnips or a great waxy potato. Be warned, though, they are addictive. You can also dip the fries in Green goddess avocado dressing.
Ingredients 9
1 kg sweet potatoes, peeled and cut into pieces 1 cm (½ in) wide and 6 cm (2½ in) long
2 tbsp macadamia oil
3 tsp dukkah, omit for babies
1 tsp smoked paprika, just a tiny amount for babies
1⁄4 tsp ground black pepper, just a tiny amount for babies
1 tbsp coriander leaves, (cilantro), chopped, to serve
1 lime, cut into wedges, to serve
Yoghurt Sweet Chilli Sauce
2 tbsp Greek-style yoghurt
1 tsp sweet chilli sauce, omit for babies
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Method 7
Preheat the oven to 180°C (350°F). Line 2 baking trays with baking paper.
Toss the in the to coat.
Mix the , and in a large bowl. Roll the fries in the spice mix and dust off any excess. (For babies under 12 months leave the spice mixture off the fries.)
Transfer to the lined baking trays and bake until crisp, rotating occasionally, for about 20–30 minutes. Do not let the burn! Depending on your oven you may want to reduce the heat.
Meanwhile, to make the yoghurt—sweet chilli sauce, mix the and together with a fork in a small bowl. Set aside.
Serve the hot fries with the sauce for dipping, topped with the and a squeeze of .
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies purée the roasted sweet potatoes (without any spice mix) until smooth — thin with a little water if the texture is too thick. Allow to cool before serving.
For older babies mash the unspiced fries to a lumpy texture. Allow to cool before serving. Serve with yoghurt without the chilli sauce.
For toddlers serve as for adults, but allow to cool before serving.
NOTE: Dukkah is available at most supermarkets. It is usually made up of cumin, coriander, sesame seeds, salt, dried herbs and tree nuts or peanuts.
