So you want to have a snack but you also want to look like a snack? Make yourself some sweet potato fries with high protein dip! I got you covered when you have the munchies and crave some comfort food with this recipe.
Recipe is bellow, video to make your mouth water above.
Sweet potato fries
- Medium sized sweet potato (~ 450g)
- 1 tbs corn starch
- 1 tbs Tikka Tandoori spice mix (or other spice of choice)
- 1 tbs olive oil
High protein dip
- 250g low-fat curd cheese (“Magerquark”)
- 2 spring onions
- half of a cucumber
- pepper & salt
Cut the sweet potato into halves after peeling them, then cut those into slices which you, to end the cutting, turn into even fries. It’s important that they are kind of homogeneous in size or they won’t all cook evenly through later.
Fill a bowl with water and put the sweet potato fries into it for 45 to 60 minutes to wash off the starch. While they soak you can proceed to prepare the dip.
Cut two spring onions up and give them into the low fat curd cheese.
Cut off half a cucumber and peel it. Then grate the firm outer layer into the quark with a coarse grater. Do not use the soggy inner parts of the cucumber, it’s not ideal for the dip.
Season the dip with pepper and salt to taste.
When the time for soaking the potato is over, rinse it with clean water and dry it off while pre-heating the oven to 220°C.
Give the corn starch and spice into a plastic bag together with the dried off sweet potato fries. Shake it until all the fries are evenly coated, making sure that there is no buildup but only a light coating.
Give the fries into a bowl and lightly sprinkle some olive oil over them, toss to make sure it’s evenly distributed.
Put them onto a baking try, making sure they don’t touch. The tray goes into the lower third of the oven.
Bake them for 30 minutes at 220°C before turning the oven off, cracking it slightly open and letting them sit for another 10 minutes.
Bake them according to how crunchy you like. The darker the get the crunchier, but probably also less healthy.