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  • Writer's pictureMeagan Currell

sweet potato fries with hummus and creamy lemon parsley dollops

These baked sweet potato fries are the perfect snack, balanced with both fiber from the sweet potatoes and protein from the greek yogurt and hummus. The lemon and herbs make these fries taste refreshing and light. Make these for an easy snack or prepare a batch to keep in the freezer to eat with meals.


Hope you enjoy! xo

ingredients for the potatoes

2 small sweet potatoes

1 tbsp olive oil

1/2 tsp paprika

1 pinch flaky sea salt


ingredients for the hummus

1/2 cup chickpeas

1.5 tbsp tahini

1/4 tbsp sea salt

1/2 tsp paprika

1/2 tsp minced garlic

juice of 1/2 lemon

2-3 tbsp water


ingredients for the greek yogurt dressing

2 tbsp nonfat plain greek yogurt

2 tbsp chopped fresh parsley

1/4 tsp black pepper

juice of 1/2 lemon

recipe (makes 2 servings)

  1. preheat oven to 350F

  2. rinse potatoes and cut into wedges

  3. coat with olive oil and paprika and lay flat onto a sheet pan

  4. place into the oven to bake until crispy (about 40 mins)

  5. while the sweet potatoes are in the oven, prepare the hummus by adding chickpeas, tahini, sea salt, paprika, minced garlic, lemon juice and water to a blender

  6. blend until smooth and creamy, add to a large plate, and spread into one thin layer that coats the bottom of the plate

  7. prepare the dressing in a small mixing bowl by whisking together nonfat plain greek yogurt, fresh parsley, black pepper and lemon juice

  8. once sweet potatoes are out of the oven and have cooled for ~5 mins, add them to the plate on top of the hummus

  9. sprinkle with flaky sea salt and dollops of the greek yogurt dressing

  10. top with fresh parsley and enjoy!

prep time: 45 mins

nutrition per serving: 340 calories, 10g protein, 36g carbohydrate, 14g fat, 9g fiber, 540 mg sodium.

 



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