A fabulously spicy swap for French fries that will please the whole family.
- 4-5 sweet potatoes/yams
- Cooking spray or olive oil
- Curry powder
- 1 cup strained Lifeway Organic
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh-squeezed lemon juice
- 1 Tbsp fresh chopped cilantro or parsley, chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- About a day in advance, line a mesh strainer with coffee filters, a double layer of cheese cloth, or a natural (untreated or dyed) paper towel. Rest the strainer over a bowl so it hovers (doesn’t touch the bottom), leaving at least 1 ½” of room between the bottom of the bowl and the strainer. Pour the kefir into the lined strainer, cover with plastic wrap or foil, and place in the refrigerator for roughly 24 hours to strain. After 24 hours, you should be left with a thick kefir “cheese.”
- After 24 hours, remove the strainer, discard the liquid, and scoop the kefir “cheese” into a seal-able container. It will keep in the fridge for about a week.
- When you’re ready to make your dip, combine all dip ingredient together in a bowl and mix well. Refrigerate for at least an hour for the flavors to mesh.
- Preheat your oven to 425°F and grease a baking sheet with cooking spray and foil, or prepare a baking stone.
- Clean and dry your sweet potatoes. Slice them into rounds about ¼” thick. Lightly toss or spray the rounds with oil and place onto the cooking sheet. Dust with curry powder, salt and pepper.
- Bake the rounds, flipping half way through, for about 20 minutes. The thinner the slices, the quicker they’ll cook. You want them to be firm enough to not fall apart when dipping, but cooked thoroughly.
- When the potatoes reach room temperature, serve them alongside the dip. Garnish with additional fresh herbs, salt, pepper and oil.