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Spiced Sweet Potato Oven Fries with Garlicky Yogurt Dip

Spiced Sweet Potato Oven Fries with Garlicky Yogurt Dip

Makes 4 to 6 servings

Garlicky Yogurt Dip

One 7-ounce container plain Greek yogurt (3/4 cup plus 2 tablespoons)
1 teaspoon tahini
1/2 teaspoon honey
1 garlic clove, crushed through a garlic press
Kosher salt, to taste

3 large orange-fleshed sweet potatoes
1 tablespoon extra-virgin olive oil, plus more for the baking sheets
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
​Kosher salt

Position racks in the top third and center of the oven and preheat the oven to 400°F.

To make the dip: Mix the yogurt, tahini, honey, and garlic together in a small bowl. Season to taste with salt. Let stand at room temperature to blend the flavors while preparing the sweet potatoes.

Peel the sweet potatoes. Trim off and discard the pointed tips (they tend to burn during roasting). Using a large knife, cut each sweet potato lengthwise into slabs about ½ inch thick, and then into fries about ½ inch wide. Lightly oil two large rimmed baking sheets.

Toss the potatoes with the oil in a large bowl. Add the oregano and red pepper flakes, and toss again, seasoning the fries with 1 teaspoon salt. Divide the sweet potatoes between the baking sheets, spreading them out in single layers. Bake, flipping the fries over halfway through cooking, until they are tender and browned, about 40 minutes.

Serve the sweet potatoes immediately with the dip.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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