Ingredients:
2 – 3 large sweet potatoes
2 Tbsp. melted coconut oil or ghee
4 Tbsp. cornmeal / polenta
1 tsp. sea salt (more to taste, if desired)

extra flavour options:
garlic powder
ground cumin
smoked paprika
cayenne
black pepper
dried parsley

Directions:
1. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick (between ¼” and ½”). Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.
2. Preheat the oven to 400°F/200°C. On low heat, melt coconut oil or ghee in a small saucepan. Place cut potatoes in a plastic bag, seal and shake bag vigorously to coat (this process can also be done on a cookie sheet, drizzle the oil over and toss very well to coat). Add cornmeal and salt to the bag and toss well to coat.
3. Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).

Chermoula Yogurt Dip

Ingredients:
1 large bunch flat-leaf parsley, leaves and tender stems only
1 large bunch cilantro/coriander, leaves and tender stems only
3 cloves garlic
1 large hunk of ginger
1 tsp. hot smoked paprika
1 Tbsp. ground cumin
½ Tbsp. crushed coriander seeds
zest and juice of 1 lemon
pinch saffron threads

Up to 1 cup goat yogurt for blending (or yogurt of your choice, ripe avocado, soaked cashews)

Directions:
1. Blend all of the above ingredients to your desired consistency. Store in the fridge for 4-5 days.
2. Mix equal parts yogurt with the finished chermoula (e.g. ¼ cup yogurt + ¼ cup chermoula). I like to mix the chermoula with yogurt right before serving. The chermoula will last longer if kept separate from the yogurt.