Frozen sweet potato fries become dinner when roasted until the edges char and served with a tangy, spiced yogurt for dipping. The fries crisp up fast in a hot oven while you whisk together a few staples into a sauce that takes the dish from snack to meal.

Serves 2. 25 minutes, 5 at the stove.

About 390 calories a serving, 12 g protein, 41 g carbohydrate, 26 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread the entire bag of frozen sweet potato fries on a sheet pan, drizzle with 2 tablespoons of oil, sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and toss to coat. Spread in a single layer.
2. Put the pan in the oven and roast for 18 to 20 minutes, shaking the pan halfway through, until the fries are golden and the edges are charred.19 min
3. While the fries roast, whisk together 1 cup of yogurt, 1 minced clove of garlic, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a small bowl until smooth.

Note Swap plain yogurt for sour cream or Greek yogurt if you have it. Yogurt sauce keeps covered in the fridge for five days; leftover fries reheat in a 400°F oven for five minutes. Serve the fries alongside a green salad or with a fried egg on top for more protein.