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Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip
AVERIE COOKS12Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sweet potatoes ( peeled and sliced into 1/2-inch wide strips)
- 2 Tbsp. coconut oil (in the liquid state, melt if necessary)
- 2 tsp. curry powder (or to taste)
- 1 tsp. salt (or to taste)
- 1 tsp. pepper (or to taste)
- 1 tsp. cilantro (or Italian flat-leaf parsely, finely minced; optional for garnishing)
- 4 oz. greek yogurt (I used 0% fat)
- 1/2 cup English cucumber (grated seedless, grated on the coarsest blade of a box grater and wrung out)
- 1 tsp. salt (or to taste)
- 1 tsp. pepper (or to taste)
- 1/2 tsp. dried dill
- 1/4 tsp. sugar (optional and to taste)
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