Sweet potato fries with yoghurt dip
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 6 min
- Cook: 25 min
- Makes: 2 adults and 2 children
Ingredients
- 2 sweet potatoes
- 1 tbsp olive oil
- 1 tsp mild paprika
- 4 tbsp plain yoghurt
- 1 squeeze lemon
Contains: Milk
Method
- Cut the sweet potato into fries, toss with the oil and paprika, and roast at 220 °C for 25 minutes, turning once.
- Mix the yoghurt and lemon for a dip.
- Cool the fries before serving.
Safety: Cool before serving — the inside stays hot much longer than the outside.
Storage: Best fresh.
Tip: Softer and sweeter than potato fries, and the dip gets the vegetable eaten.
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