Baked or Air fried Sweet Potato Fries with Wasabi & Pea Dip is a healthy and dynamic duo of colours and flavours. The sweetness of the fries balances to perfection the spicy green wasabi dip.
For some, a truly odd combination of this Sweet Potato Fries with Wasabi & Pea Dip recipe, but once you get your head around it and jump in and try it out… you’ll never go back to regular fries with ketchup. Sweet potato and wasabi is a match made in heaven, like in the movie Ratatouille, the rat mixes up the mushroom and cheese, and it becomes exponentially delicious. Well, it’s also the case for this combination.
At first, I was hesitant about the mix too, and I could not have been more wrong. On my first bite, I started to be obsessed with it! I’m a “savoury person,” and sweet potatoes never appealed to me until I discovered this wasabi trick. I’m not a big fan of wasabi, but with those fries… it’s a whole new story!
Inspiration from Australia
The combination comes from an Australian Chef we met while travelling. I remember thinking, not wasabi… and it turned out surprisingly to be one of the best combinations I’ve had in years. I’m thankful he showed us this recipe.
I’ve used the traditional British fish and chips dip and sweet green peas; they help balance the spicy wasabi and give this lovely green colour to the dip. It’s a simple dip; you can make a whole batch and keep it in the fridge.
Let’s point it out; the whole dish is a healthy version of french fries because;
- No fatty mayo or sweet ketchup in the dip. Just yogurt, peas, lime and wasabi.
- Sweet potatoes are slightly better than white ones because they contain lots of vitamin A, are higher in fibre and have a lower glycemic index.
- They are baked or air-fried, not fried, so they contain less oil.
Other Side Dishes for BBQ Season
So let’s get the magic going!
Sweet Potato Fries with Wasabi & Pea Dip
- 2 sweet potato (large ones)
- 1 tbsp olive oil (extra virgin)
- 1/4 tsp spicy paprika
- salt and pepper
The wasabi-pea dip
- 125 g natural greek yogurt
- 4 tbsp sweet peas (frozen)
- 2 cm wasabi paste
- 1/4 lime
- Peel, then cut into long sticks the sweet potatoes.
- Add to a bowl with the rest of the ingredients and mix well.
- Add to baking paper-covered baking sheet and cook at 200°C (400F°) for 35-40 minutes until turning light brown; turn mid-way or Air Fryer at 200°C (400F) for 15 minutes.
- During that time, make the wasabi-pea dip; add the peas to a small pot of salted boiling water for 1 minute, then drain and rinse under cold water.
- Add the peas and the remaining ingredients to a blender and mix until smooth.