Sweet Potato Fries with Balsamic Onion Jam
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Saucepan
- Baking Sheet
- 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
Preheat oven to 450°.
In a large bowl, toss sweet potato wedges with olive oil and season to taste with salt and pepper.
Transfer to baking sheet
Transfer to a baking sheet. Make sure to keep potatoes in an even layer and not to close together.*
Roast in the oven for 35–40 minutes, or until fork-tender, and the edges are charred slightly, and crisp. Turn them halfway through.
While the fries are baking, in a large saucepan, melt butter over medium heat.
Add the diced onions, red pepper flakes, and herbs. Sautée for 5–7 minutes, until the onions soften and appear translucent.
Add the balsamic and stir, gently scraping up any bits off the bottom.
Cook until the liquid is reduced by at least half and add 1 cup of water.
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.
In a small bowl, whisk together the yogurt, half of the fresh dill, and a pinch of salt. Set aside.
To assemble, arrange sweet potato wedges skin side down on a platter.
Drizzle jam and top with yogurt mixture
Drizzle the onion jam over the potatoes and top with yogurt mixture.
Sprinkle with remaining dill, smoked paprika, and pomegranate seeds.