Loaded Gyro (Sweet Potato) Fries

Loaded Gyro (Sweet Potato) Fries

Just over here solving the "I want the salad but also the fries" debacle every girl has found themselves in. 

Let's just have both, in the same dish, with a Mediterranean twist. 

These loaded gyro fries are as addicting as they are easy.  Crispy golden fries loaded with romaine, olives, tomato, cucumber, feta, and of course the creamiest homemade tzatziki.  

Whip this up for a girls night and just leave it all on the sheet pan for an easy clean up. 


Gyro Fry Salad Bowl 

1 batch homemade sweet potato fries ( see below) 

1 batch homemade tzatziki sauce ( see below ) 

2 cups shredded romaine 

1 large tomato, chopped 

1 english cucumber, peeled and chopped 

1/2 cup kalamata olives 

1/2 cup feta cheese ( I used dairy free from Violife Foods) 


Prepare your Sweet Potato Fries: 

3 medium or 2 large sweet potatoes

2 tsp cornstarch 

1/2 tsp sea salt 

2 tbsp olive oil 

1/2 tsp garlic powder 

1/2 tsp onion powder

1/2 tsp oregano


Preheat oven to 425F and line one or two large baking sheets with parchment paper ( you want to ensure each fry can lay directly on the pan without another one touching or too close-- otherwise they wont get crispy!) 

Peel the sweet potatoes and slice each fry about 1/4" thick. This will help to ensure they all cook evenly. 

Sprinkle the sweet potatoes with cornstarch and sea salt. Toss until all coated. Drizzle the olive oil over all the sweet potato fries and toss well. 

Arrange fries in a single layer, trying not to overcrowd. Bake for 20 minutes and then flip with a spatula to continue cooking another 15 minutes or until fries are crisping up on the outside. 

Once cooked mix the garlic powder, onion powder, and oregano in a small bowl. 

Add some of the seasoning mix to your fries and mix well. Taste and continue adding seasoning to your liking. 

Set the fries aside while you blend the tzatziki.


Prepare the Tzatziki Sauce

1.5 cup cashews (soaked in water overnight or for a minimum 4 hours -should be about 2 cups once soaked)
2 tbsp olive oil
2 large garlic cloves
1/4 cup fresh lemon juice
1 cucumber, grated skin on (see below instructions)
1/4 cup packed (+ more to taste) fresh dill, finely chopped
1/2 tsp sea salt, (to start)
1/2 cup water ( to start)
toppers: extra grated lemon zest and dash olive oil 

Drain and rinse your cashews and then add cashews to a high speed blender. Add your fresh lemon juice, water, garlic, olive oil, and sea salt. Blend until completely creamy and thick. If you need more water, add a tbsp at a time! You don't want It to be overly thin.

Grate your cucumber into a fine strain mesh bag or into a paper towel. Squeeze out all excess water, should yield about 1/3 cup!

Pour the sauce into a large mixing bowl. Stir in your chopped dill and cucumber. Once well mixed taste and adjust! I added a tad more salt and lemon. Grate a little lemon zest and drizzle of olive oil to top! .


Prepare the Gyro Bowl

Add cooked fries to the bottom of a serving dish. Layer on the romaine, tomatoes, cucumbers, kalamata olives, and feta cheese. 

Season with salt and pepper. 

Drizzle the tzatziki directly onto the fries or serve on the side.