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  • 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)


Serves: 4 to 6


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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