Ingredients for x servings

1 tsp. sea salt (more to taste, if desired)
2 Tbsp. melted coconut oil or ghee
2 – 3 large sweet potatoes
4 Tbsp. cornmeal / polenta

extra flavour options:

black pepper
cayenne
dried parsley

garlic powder
ground cumin
smoked paprika

Chermoula Yogurt Dip:

½ Tbsp. crushed coriander seeds
1 large bunch cilantro/coriander, leaves and tender stems only
1 large bunch flat-leaf parsley, leaves and tender stems only
1 large hunk of ginger
1 Tbsp. ground cumin
1 tsp. hot smoked paprika
3 cloves garlic
pinch saffron threads
zest and juice of 1 lemon
Up to 1 cup goat yogurt for blending (or yogurt of your choice, ripe avocado, soaked cashews)

Directions

Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick (between ¼” and ½”). Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.

Preheat the oven to 400°F/200°C. On low heat, melt coconut oil or ghee in a small saucepan. Place cut potatoes in a plastic bag, seal and shake bag vigorously to coat (this process can also be done on a cookie sheet, drizzle the oil over and toss very well to coat). Add cornmeal and salt to the bag and toss well to coat.

Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).

Chermoula Yougurt Dip

Blend all of the above ingredients to your desired consistency. Store in the fridge for 4-5 days.

Mix equal parts yogurt with the finished chermoula (e.g. ¼ cup yogurt + ¼ cup chermoula). I like to mix the chermoula with yogurt right before serving. The chermoula will last longer if kept separate from the yogurt.