3 tablespoons of avocado or olive oil
2 teaspoons of sea salt
2 teaspoons organic, ground coriander
2 teaspoons organic, ground cumin
Cracked black pepper, to taste
3 organic sweet potatoes ( medium to large size works best)
6 ounces of unsweetened coconut yogurt
1 tablespoon of organic, fresh lemon juice
Flat leaf parsley ( organic) for garnish
Preheat oven to 450 degrees Fahrenheit.
Wash and scrub the potatoes to remove excess dirt but do not peel them. Dry thoroughly. Cut them in half, lengthwise then again in long strips, about 1/2 inch thick and the length, around 3-4 inches.
Next, place all the cut potato strips into a bowl. Add oil first then toss. Next, add dry spices and salt & pepper. Toss to coat evenly.
On a baking sheet, arrange potato slices so they are spread flat, about 1-2 inches apart from each other in a single layer.
Bake in the oven for 20 minutes then remove and toss them using tongs. Place back in the oven for another 10-12 minutes, or until slightly crispy on the edges. Remove from heat and serve with dipping sauce.
To make dipping sauce: in a small dish, add the unsweetened coconut yogurt mixed with 1 tablespoon of lemon juice, and 2 tablespoons of parsley and stir to incorporate. Serve on the side of the fries.
Makes 4-6 servings