sweet potato curly fries with yogurt, sriracha, and cilantro

we're installing our new dishwasher today!!!! well, errrm, eggboy's installing it. i'm sitting on the couch eating a breakfast panzanella and waiting until the kitchen is cleared of all of the dishwasher-installing tools so that i can work on dirtying some dishes to christen the thing. i've got lots to make today! tomorrow my friends and i are serving a giant hummus feast in fargo, so there are chickpeas to soak, labnehs to drain, zhougs to blend, etc. etc. etc. what are you up to this weekend?? are your gardens planted? are you reading anything good? tell me tell me, just don't. mention. how. much. you. hate. the. new. instagram. logo. we're better than that. 

i have fries for you! they are inspired by a roasted squash dish from plenty more that i made for a dinner party when it was still slightly cold out. you basically roast squash in cinnamon and then cover it with yogurt, sriracha, and a bright cilantro garlic sauce that dashes all of your beliefs that a cinnamon-y squash should be exclusive to the fall. that's why i like it, its flavors are vaguely seasonally ambiguous and they work together like a well-oiled machine.

so because it's my birthday month* i've lowered the brow and adapted this experience to sweet potato fries. and they're curly, à la ali! they're crispy, salty, unexpectedly refreshing, and as flavorful as they are colorful. and fun/messy to eat, so b.y.o. wet wipes. 

*why is this month different from all other months? in this month we eat french fries with abandon!!!

for a lazier option: put these toppings on sweet potato chips.

for a baked option: put these toppings on sweet potato oven fries.

sweet potato curly fries with yogurt, sriracha, and cilantro

makes 4 servings (but it's fries so what are serving sizes really?)


cilantro sauce:

25 sprigs fresh cilantro (stems and leaves), roughly chopped, plus additional leaves for serving

1 clove garlic

1/4 c olive oil

kosher salt and black pepper


oil, for frying

2 large sweet potatoes (about 2 lbs), spiralized on blade c

kosher salt



plain greek yogurt



to make the cilantro sauce, combine the cilantro, garlic, and olive oil in a food processor and blend to combine. season to taste with salt and pepper.

to make the fries, heat about 2 inches of oil in a heavy pot to 360ºf. fry the potatoes in batches until lightly browned and crispy. transfer to paper towel or rack. sprinkle with a big pinch of salt and a small pinch of cinnamon. 

to assemble, drizzle with the cilantro sauce and yogurt. dot with sriracha and sprinkle with fresh cilantro leaves. serve immediately and enjoy!