Roasted Sweet Potato Nacho Fries

by Jeanette Donnarumma 3:08 PM, July 13, 2017

Rachael Ray Show

Aired July 13, 2017

Serves 4 to 6

 Scroll down below to see how this recipe was made on Facebook Live!


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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