Sweet potato fries with a herb dip

Total: 50 Min. | Active: 20 Min.
Nutritional value / people: 454 kcal
, Fat: 16 g
, Carbohydrate: 68 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ½ kg sweet potatoes
2 tbsp white flour
3 tbsp olive oil
1 tsp paprika
¾ tsp salt


80 g double cream cheese
100 g low-fat quark
1 organic lemon, use grated zest and 1/2 tbsp of juice
¼ tsp salt
1 tbsp chives, finely chopped
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How it's done

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Cut the potatoes into sticks approx. 5 mm thick, dust with flour, add the oil, mix well. Arrange on two trays lined with baking paper.

Bake for approx. 30 mins. in a (convection) oven preheated to 220°C. Combine the paprika and salt, mix in with the potatoes.


Combine the cream cheese, quark, lemon zest and lemon juice, season.

Add the chives.

Good to know
Tip: Use waxy potatoes instead of sweet potatoes.

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