Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 450°F (232°C). Place a baking sheet on the top rack of the oven while it preheats. This helps ensure the sweet potato fries cook evenly and develop a crispy texture.

Step 2: Cut the Sweet Potatoes

Wash and peel the sweet potatoes. Cut them lengthwise into ½-inch-thick planks (about 4 to 5 per potato). Then, slice each plank into ½-inch-wide matchsticks. Try to keep the sizes consistent so they cook evenly.

Step 3: Season the Fries

In a large bowl, toss the sweet potatoes with olive oil, oregano, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

Step 4: Roast the Sweet Potato Fries

Carefully remove the preheated baking sheet from the oven and spread the fries in a single layer. Roast for 20 to 25 minutes, flipping them halfway through. The fries should be soft on the inside and slightly charred on the edges.

Step 5: Prepare the Tomato-Cucumber Salad

While the fries are roasting, prepare the salad. In a medium bowl, combine chopped tomato, cucumber, dill, red onion, olive oil, lemon zest, salt, and black pepper. Toss well and set aside.

Step 6: Make the Tahini-Yogurt Sauce

In a small bowl, whisk together Greek yogurt, tahini, lemon juice, and olive oil. The mixture may thicken at first, but adding a few teaspoons of water will loosen it to a smooth, pourable consistency. Season with salt and black pepper to taste.

Step 7: Assemble the Dish

Once the fries are done, transfer them to a serving platter. Sprinkle the tomato-cucumber salad over the fries. Drizzle generously with the tahini-yogurt sauce and top with crumbled feta.

Step 8: Add Protein (Optional)

For a more filling meal, top with grilled chicken or beef slices. This addition makes the dish more satisfying and protein-rich.

Step 9: Serve and Enjoy

Serve immediately, with extra sauce on the side for dipping.