Nutrition know-how
Calories (kcal) per serve | Fat (g) per serve |
420 | 24 |
Ingredients: Sweet potato fries
800 grams sweet potatoes (about 4 large or 5 medium potatoes)
4 teaspoons rapeseed oil
1 tablespoon salt
2 tablespoons paprika
Ingredients: Sour cream dip
260 grams full-fat yoghurt
235 grams sour cream or crème fraîche
2 tablespoons mixed herbs
2 tablespoons vinegar
2 teaspoons sugar
1 garlic clove
Salt and pepper, to taste
Directions
Sweet potato fries
- Peel the sweet potatoes. Cut each potato lengthwise into slices 1.5 cm thick, then cut each slice into strips until you have French fry shapes.
- Combine the oil, salt and paprika in a bowl with the sweet potato fries.
- Line a baking tray with parchment paper. Place the sweet potatoes on the tray in a single layer.
- Bake at 220°C for 20–25 minutes, turning once after 10 minutes.
- Season the fries with salt again if needed, and enjoy them with the dip (below).
Sour cream dip
- Mix the yoghurt, sour cream or crème fraîche, herbs, vinegar, sugar and salt.
- Peel and mince the garlic. Add to the dip.
- Finish by seasoning with salt and pepper to taste.
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If you like a spicier dressing, add 1 teaspoon of grated horseradish. Instead of or along with the sweet potatoes, you can also use potatoes, carrots, parsnips or red beetroot. All of these vegetables have the same density and therefore the same cooking time.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.