Roasted Sweet Potato Nacho Fries
- 2 pounds sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoons chili powder
- 1 teaspoon coriander
- 2 teaspoons cumin, divided
- 1/2 cup 0% Greek yogurt
- Juice of 1/2 lime
- 1/2 cup shredded sharp cheddar
- 1/2 cup pico de gallo, store-bought or homemade
- 1 cup romaine lettuce, shredded or very thinly chopped
- Pickled jalapeños, for garnish (optional)
Preheat oven to 425°F.
Place potatoes in a large bowl with olive oil, salt, pepper, chili powder, coriander and 1 teaspoon cumin; toss to evenly coat. Spread the sweet potato wedges on a large baking sheet and roast for 15-20 minutes, then flip and roast another 15-20 minutes, or until browned and crispy on all sides.
While the potatoes are roasting, whisk the yogurt with the lime juice, remaining teaspoon cumin, salt and pepper.
Place fries on an oven-safe platter and top with cheese. Place back in the oven to melt, about 1-2 minutes.
Top fries with pico de gallo, shredded lettuce, jalapeños and drizzle with Greek yogurt sauce.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show
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