Frozen sweet potato fries are a quick vegetable that holds up well to high heat. Pair them with a bright yogurt dip and you have a balanced plate that tastes like dinner, not a shortcut.

Serves 2. 25 minutes, 8 at the stove.

About 130 calories a serving, 5 g protein, 21 g carbohydrate, 4 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread the frozen fries in a single layer on a rimmed baking sheet without thawing and slide into the oven.
2. While the fries cook, stir together one cup of plain yogurt, the zest and juice of one lime, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl until smooth.
3. Check the fries at 15 minutes; they should be golden and crisp at the edges with no frost visible. If they need more time, return them to the oven for 2 to 3 minutes.15 min
4. Transfer the fries to a serving plate and serve alongside the yogurt dip.

Note Swap the lime for a lemon or skip the citrus and stir in a tablespoon of hot sauce instead. Leftovers keep in a sealed container in the fridge for two days; reheat in a 350°F [175°C] oven for five minutes to crisp them again. Serve with a green salad or steamed broccoli to round out the meal.