"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rosemary Sweet Potato Fries with Yogurt Dip Recipe

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This recipe for Rosemary Sweet Potato Fries with Yogurt Dip, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Patterson
Added: Sunday, November 15, 2009


2 large yams (yes, I know it is called sweet potato fries but yams are better!)
2 tablespoons oilve oil
1 tablespoon kosher salt
1/2 tablespoon ground pepper
1 tablespoon paprika
1 tablespoon fresh chopped rosemary

Dipping sauce:
1 cup greek yogurt
1 minced garlic clove
1 teaspoon lemon juice
salt and pepper to taste

Keeping the peel on, quarter the yams and then slice each quarter into 3 to 4 wedges. Place all wedges into medium bowl. Add olive oil, salt, pepper, paprika and rosemary and toss. Place on cookie sheet that has been sprayed with cooking spray (yes, they will stick to the pan even thought they are covered with olve oil) and place in pre-heated 400 oven. Bake for 20 minutes and turn; bake for another 20 minutes.

Serve with dipping sauce.

Number Of Servings:




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