Name: Loaded Mediterranean Sweet Potato Fries
Prep time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 3/4 lb. sweet potatoes (about 3 medium); 2 tbsp. extra-virgin olive oil; 1 tsp. dried oregano; 1/2 tsp. garlic powder; 1/2 tsp. smoked paprika; Kosher salt; Freshly ground black pepper; 1 roma tomato, finely chopped; 1 Persian cucumber, seeds removed, finely chopped; 2 tbsp. finely chopped fresh dill; 2 tbsp. finely chopped red onion; 1 tbsp. extra-virgin olive oil; 1 tsp. finely grated lemon zest; Kosher salt; Freshly ground black pepper; 1/4 c. plain full-fat Greek yogurt; 1/4 c. tahini; 2 tbsp. fresh lemon juice; 1 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1/2 c. crumbled feta (about 3 oz.)

Sweet Potato Fries

Step 1Place a baking sheet on a rack in top third of oven; preheat to 450°. Cut potatoes lengthwise into 1/2"-thick planks (4 to 5 per potato). Slice each plank into 1/2"-wide matchsticks. Transfer potatoes to a large bowl.
Step 2Add oil, oregano, garlic powder, and paprika; season with salt and pepper. Carefully transfer potatoes to preheated baking sheet in an even layer.
Step 3 Roast fries, stirring halfway through, until soft and slightly charred in spots, 20 to 25 minutes.

Tomato-Cucumber Sald

In a medium bowl, combine tomato, cucumber, dill, onion, oil, lemon zest, and a pinch each of salt and pepper.

Tahini-Yogurt Sauce & Assembly

Step 1In a small bowl, whisk yogurt, tahini, lemon juice, and oil; season with salt and pepper. The sauce will thicken a bit at first, but you can slowly drizzle in water until it loosens to a pourable consistency.
Step 2Sprinkle tomato-cucumber salad over fries, then drizzle with tahini-yogurt sauce. Top with feta and serve with remaining sauce alongside.