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The secret to seriously crunchy sweet potato fries? Whipped egg whites! They coat every wedge in a light, crispy shell using hardly any oil. Dunk them in a creamy paprika yoghurt dip and watch them disappear.
An electric whisk makes whipping the egg whites quicker.
1.
Heat the oven to 220°C (200°C fan) and line two large baking trays with baking paper.
2.
In a large bowl, whisk the egg whites until light and foamy with soft peaks.
3.
In another bowl, toss the sweet potato wedges with the oil, most of the paprika and garlic powder, and a pinch of salt and pepper.
4.
Gently fold the whipped egg whites through the wedges until they're evenly coated.
5.
Spread the wedges out on the trays in a single layer, making sure they don't touch.
6.
Roast for 30–35 minutes, turning halfway, until crisp and golden.
7.
Meanwhile, stir the remaining paprika and garlic powder into the yoghurt with a pinch of salt and pepper.
8.
Serve the fries hot with the dip.
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Storage information
Best eaten fresh. Leftover fries can be cooled, covered and refrigerated for up to 2 days, then reheated in a hot oven for 8–10 minutes until crisp and piping hot. Keep the dip covered in the fridge for up to 2 days.
Tip
Lower carb: Swap the sweet potatoes for 800g celeriac wedges. You could also use an air fryer.
Cost-saving tips
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