Sweet Potato Fries with Basil Yogurt Sauce

Basil yogurt sauce:
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Sweet potatoes:
1 pound (455 grams) sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried red chili flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper

To make the yogurt sauce:
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

To make the sweet potatoes:
Heat the oven to 425 F.  Line a baking sheet with parchment paper.  Scrub the sweet potatoes under running water and pat dry.  Peel and cut lengthwise into 1/4 inch thin sticks.  Transfer to a medium bowl, and add the olive oil, chili flakes, salt, and pepper, and toss to coat evenly.  Spread out the potatoes on the prepared baking sheet and bake until lightly browned outside and soft and tender inside, 25 to 30 minutes.  Remove from the oven and transfer to a serving dish.

Serve the sweet potatoes hot, and pass the yogurt sauce on the side, garnished with the sliced scallions.

Serves 2.

From Season by Nik Sharma