Cajun Sweet Potato Fries with Curry Yogurt Dip


It’s a fact of life that kids love french fries. Okay, us adults like them too, and when they’re made from sweet potatoes in lieu of traditional white spuds, I get a little weak in the knees. Jazz them up with mildly spicy Cajun seasoning and a creamy curry dipping sauce and there’s no turning back. We served these oven-baked fries with raw veggie sticks (think red peppers, cucumber, tomatoes, broccoli, etc.) and crispy tofu fingers. The yogurt sauce was great for dipping everything and a healthier alternative to sour cream and mayonnaise-based dips.

Serves 2 adults and 1 toddler


  • 3 medium sweet potatoes, washed and cut into fries
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 pinch each cayenne and chili powder (consider using one, the other, or neither if your kid is averse to spicy things)
  • Tons of fresh cracked pepper and salt to taste


  • 1 cup full fat Greek yogurt
  • 2 teaspoons curry powder
  • 1 teaspoon onion powder
  • Squeeze of fresh lemon juice
  • Salt to taste (optional)



  1. Preheat the oven to 450 F. Wash and chop your sweet potatoes then place them in a large bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Mix the paprika, onion powder, cayenne, chili powder, salt and pepper together then toss with the sweet potato sticks. Arrange the fries onto 2 baking sheets so that they aren’t touching – this will help them crisp up. Bake for 30 minutes, tossing half way through.
  2. In a medium bowl, combine the yogurt, curry powder, onion powder, lemon juice and salt. Stir to combine.
  3. Serve with your favorite main course and veggies – enjoy!

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