Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip

I never used to be the biggest fan of curry but recently I can’t get enough of it.

I’ve been adding curry powder to cauliflower, chickpeas, soups, sauces, and decided to roast sweet potatoes with it.

Since coconut and curry are a match made in heaven, I roasted the sweet potato fries with coconut oil. It adds a subtle coconut flavor and enhances the natural sweetness already present in the sweet potatoes but you can substitute with olive oil if you’re coconut averse.

The sweet potatoes are soft, tender, and nicely spiced with curry without being overpowering. Two teaspoons worked great for me but since all curry powders vary in intensity as do personal preferences for the intensity of the curry flavor, add to taste.

The dip is creamy, cooling, the slight crunch from the cucumbers gives it great texture, and it’s the perfect counterbalance to the warming notes of the curry. It’s made with Greek yogurt, grated cucumbers, and dill.

It’s very similar to tzatziki sauce minus the garlic and lemon juice.

I could easily make a meal out of these sweet potatoes and dip.

Comfort food that’s fast, easy, and healthy. A nice score, especially come January 1st with all those New Year’s resolutions.

Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip

Roasted sweet potato fries with curry powder and coconut oil are a match made in heaven. The sweet potatoes are soft, tender, and nicely spiced with curry without being overpowering. Since all curry powders vary in intensity as do personal preferences for the intensity of the curry flavor, add to taste. The dip is creamy, cooling, has great texture from the cucumbers, and it’s the perfect counterbalance to the warming notes of the curry and is similar to tzatziki sauce. Comfort food that’s fast, easy, and healthy.

Did you make this recipe?

Ingredients:

Sweet Potatoes

  • 2 pounds sweet potatoes, peeled and sliced into 1/2-inch wide strips
  • 1 1/2 to 2 tablespoons coconut oil, in the liquid state (melt if necessary)
  • 2 teaspoons curry powder, or to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon cilantro or Italian flat-leaf parsely, finely minced; optional for garnishing

Dip

  • 4 ounces (1/2 cup) Greek yogurt (I used 0% fat)
  • 1/2 cup grated seedless English cucumber, grated on the coarsest blade of a box grater and wrung out
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon sugar, optional and to taste

Directions:

  1. Sweet Potatoes – Preheat oven to 425F, line a baking sheet with a Silpat or aluminum foil for easier cleanup.
  2. To the baking sheet, add the potatoes, evenly drizzle with coconut oil, and evenly sprinkle with curry powder, salt, pepper, and toss potatoes with hands to coat evenly. Bake for about 30 minutes, or until sweet potatoes are fork tender. Toss once midway through baking to ensure even cooking. Cooking time will vary based on size of sweet potatoes. While sweet potatoes bake, make the dip.
  3. Dip – To a medium bowl, add the Greek yogurt, cucumber (grate on a box grater and then wring out the cucumber in paper towels very well so you don’t add excess water to the dip), salt, pepper, dill, and stir to combine. Taste and check for seasoning balance, adding sugar or more salt, pepper, cucumber, etc. if desired. Refrigerate until ready to serve with the fries.
  4. Remove fries from the oven and optionally garnish with cilantro or parsley before serving with dip served on the side. Fries are best warm and fresh but will keep airtight in the fridge for up to 5 days, reheat gently as necessary. Dip will keep airtight in the fridge for up to 5 days, noting it will become more watery as time passes as the cucumber releases juices.

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