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Greek Salad Loaded Sweet Potato Fries

Baked sweet potato fries loaded with fresh cucumbers, tomatoes, olives, and arugula topped off with feta cheese and roasted garlic yogurt sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 3


  • 1 20 oz. bag frozen sweet potato fries
  • 1/2 cup seedless cucumber diced
  • 1/2 cup tomato diced, seeds removed.
  • 1/2 cup giardiniera optional
  • 1/4 cup red onion thinly sliced
  • 1/4 cup olives diced or sliced
  • 4 oz. crumbled feta
  • 2 cups arugula or greens of your choice (spinach, kale, romaine lettuce)

Roasted Garlic Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 3-4 cloves garlic
  • 1 tsp lemon juice
  • 1/2 tsp dried oregano
  • salt to taste


  • Preheat oven to 425 degrees F.
  • Place frozen sweet potato fries on a baking tray as instructed on the package.
  • Place garlic cloves with their skin on in a piece of foil and coat with oil (about 1 tbsp).
  • Wrap the garlic cloves in the foil and place in the oven along with the sweet potato fries.
  • After 15 minutes remove foil pack and let the garlic cool. Continue baking the sweet potato fries.
  • Squeeze the roasted garlic cloves out of the skin.
  • Blend together yogurt, roasted garlic, oregano, and lemon juice until smooth. Season with salt.
  • Remove the fries from the oven once they are finished baking.
  • Load up sweet potato fries with all of the prepared toppings! Drizzle with garlic yogurt sauce.
  • For an extra kick you can marinate the crumbled feta in olive oil, crushed red pepper flakes, and oregano.


With frozen sweet potato fries I tend to cook them longer than listed in the package directions to get the crispiness we want! 
Make sure the vegetables are nice and dry before preparing them so that no extra water leaches onto the fries making them soggy. I remove the seeds from the tomatoes for this reason as well. 
The yogurt sauce can be served on the side, or drizzle on top right before serving.