Sweet potato fries on parchment paper with a yogurt dip


Sweet Potato Fries with Balsamic Onion Jam

4 Servings

Prep time: 10 minutes | Cook time: 60 minutes


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Saucepan
  • Baking Sheet
  • Whisk


  • 2 large sweet potatoes scrubbed, skins on, cut length-wise into thick wedges
  • 3 tablespoons olive oil
  • Sea salt and pepper to taste
  • 4 tablespoons butter
  • 1 medium yellow onion, finely diced
  • ½ cup balsamic vinegar
  • 1 teaspoon red chili flakes
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • 1 cup water
  • 1 cup Greek yogurt, plain
  • ¼ cup fresh dill, chopped
  • ½ teaspoon smoked paprika
  • ½ cup pomegranate seeds


  1. Preheat oven

    Preheat oven to 450°.

  2. Toss

    In a large bowl, toss sweet potato wedges with olive oil and season to taste with salt and pepper.

  3. Transfer to baking sheet

    Transfer to a baking sheet. Make sure to keep potatoes in an even layer and not to close together.*

  4. Roast

    Roast in the oven for 35–40 minutes, or until fork-tender, and the edges are charred slightly, and crisp. Turn them halfway through.

  5. Melt butter

    While the fries are baking, in a large saucepan, melt butter over medium heat.

  6. Sautée

    Add the diced onions, red pepper flakes, and herbs. Sautée for 5–7 minutes, until the onions soften and appear translucent.

  7. Add balsamic

    Add the balsamic and stir, gently scraping up any bits off the bottom.

  8. Cook

    Cook until the liquid is reduced by at least half and add 1 cup of water.

  9. Boil

    Bring to a boil, reduce heat to simmer, and cook down for 35–40 minutes, until mixture has thickened and resembles a loose jam. Set aside.

  10. Whisk

    In a small bowl, whisk together the yogurt, half of the fresh dill, and a pinch of salt. Set aside.

  11. Assemble

    To assemble, arrange sweet potato wedges skin side down on a platter.

  12. Drizzle jam and top with yogurt mixture

    Drizzle the onion jam over the potatoes and top with yogurt mixture.

  13. Sprinkle

    Sprinkle with remaining dill, smoked paprika, and pomegranate seeds.