For the fries:
1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
For the Greek yogurt chive dip:
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper
1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 – 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.