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A blue pot containing polenta sweet potato fries with a herb dip on the side

Polenta sweet potato fries with herby dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Looking for an easy snack or side dish? You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal339
fat10g
saturates3g
carbs53g
sugars24g
fibre8g
protein6g
salt2.5g
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Ingredients

For the dip

  • 180g Greek yogurt
  • 1 jalapeño (deseeded if you don’t like it very hot), roughly chopped
  • 1 garlic clove , roughly chopped
  • 1small pack mint , leaves picked
  • 1smal pack coriander
  • 1 lime , juiced
  • 1 tsp ground cumin

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.

  • STEP 2

    Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce – this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.

Goes well with

Recipe from Good Food magazine, August 2017

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Overall rating

A star rating of 3.9 out of 5.7 ratings
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