If you have been searching for a snack that perfectly balances health, crunch, and a burst of vibrant flavors, then look no further than this Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe. These golden, crispy fries manage to stay light and tender inside while boasting an irresistible crust, paired beautifully with a creamy, nutty dip infused with the warmth of roasted garlic. This recipe is not only a joy to eat but also a celebration of wholesome ingredients that come together to delight every palate.
Ingredients You’ll Need
Simple ingredients pack powerful flavors in this recipe. Each item has been thoughtfully chosen to enhance the crispiness, taste, and refreshing quality of the dish, making the preparation straightforward but impressive.
- 1 head of garlic: Roasting it brings out a sweet, mellow flavor essential for the dip’s depth.
- Oil: Used for roasting garlic and spraying fries for that perfect crisp texture.
- Generous ½ cup unsweetened non-dairy yogurt of choice: Provides creamy tanginess and a smooth base for the dip.
- 2 tablespoons lemon juice: Adds brightness and a subtle zing to the yogurt dip.
- 2 tablespoons tahini: Introduces a rich, nutty undertone that complements the garlic beautifully.
- 1 small handful chopped fresh parsley: Brings freshness and color to the dip.
- 1 small handful chopped fresh mint: Adds a cool and fragrant touch to the flavor profile.
- Sea salt and ground black pepper, to taste: Enhances all the wonderful flavors throughout the dish.
- 2 small-medium sweet potatoes, peeled (about 750 grams total): The star ingredient that delivers natural sweetness and vibrant color.
- 2-3 tablespoons arrowroot powder: Creates that essential light, crisp coating on the fries without needing excess oil.
- Cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or any other salt-free seasoning you like: Offers multi-layered, aromatic flavor boosts without overpowering the sweet potatoes.
- High heat-tolerant oil spray (I like avocado oil): Ensures an even, golden crispy finish on the fries.
- Fine sea salt, to taste: Sprinkled at the very end to lock in all the flavors perfectly.
How to Make Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
Step 1: Roast the Garlic
Start by preheating your oven to 425°F. Prepare the garlic by cutting the top half-inch off the head, then drizzle it generously with oil, letting the liquid seep deep into those little garlic cloves. Wrap the garlic firmly in foil and pop it in the oven. After about 45 minutes, the cloves will be soft and golden, ready to add their magical sweetness to the dip. Set aside and let it cool before squeezing it into your yogurt mixture later.
Step 2: Prepare the Roasted Garlic Tahini Yogurt Dip
Take your unsweetened non-dairy yogurt and place it in a small bowl. Carefully squeeze the cooled, silky roasted garlic cloves into the yogurt. Add fresh lemon juice, tahini, chopped parsley and mint, then season with sea salt and black pepper. Use a fork to mash and stir everything until beautifully combined. Cover this luscious dip and keep it chilled while you prepare your fries, allowing those flavors to meld wonderfully.
Step 3: Prep the Sweet Potato Fries
Peel your sweet potatoes and cut them into long fries about 3 inches by ½ inch thick. Place the cut fries in cold water for at least an hour or overnight in the fridge. This simple soak is crucial — it helps remove excess starch for maximum crispiness later on. Once soaked, drain the fries and lay them flat on a clean kitchen towel. Place another towel over the top and gently roll them up to squeeze out every last bit of moisture. Dry fries are the secret to crunchy perfection.
Step 4: Coat and Season the Fries
In a clean large bowl, toss the dried fries with arrowroot powder and your preferred salt-free seasonings like cayenne, cinnamon, or thyme. This powdery coating will give a light, crispy “webbing” effect once baked. Remember, salt goes at the very end, so hold off on that now. Line your baking sheet with parchment paper, give it a spray of high heat-tolerant oil, and arrange your fries in neat rows for even baking.
Step 5: Bake to Crispy Perfection
Bake those fries at 425°F for 25 minutes until they start to show slight golden spots and the coating crisps. Flip them carefully and bake for another 25 minutes to develop deep, crunchy edges with tender insides. If you like them extra crispy, give them one more gentle flip and bake a little longer. As soon as they come out hot, toss them with a generous pinch of fine sea salt to elevate every bite.
How to Serve Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
Garnishes
Sprinkle extra fresh herbs like parsley, mint, or even cilantro over the fries right before serving for a fresh burst of color and aroma. A gentle dusting of paprika or smoked chili powder also amps up visual appeal and adds a subtle smoky note that pairs beautifully with the dip.
Side Dishes
This recipe stands well on its own as a snack or appetizer, but it’s also a shining sidekick for grilled or roasted proteins like chicken, fish, or tofu. A crisp green salad or a zesty cucumber salad provides a refreshing contrast to the fries’ warm, earthy sweetness and the creamy dip.
Creative Ways to Present
For a festive touch, serve these fries in rustic parchment-lined baskets or on wooden boards surrounded by small bowls of the roasted garlic tahini yogurt dip. You can also skewer a few fried sweet potato sticks and serve them alongside mini dipping cups to impress at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the dip separate if you like to preserve its fresh flavor and creamy texture.
Freezing
While the fries are best enjoyed fresh, you can freeze them after the initial bake once cooled completely. Spread them out on a baking sheet to freeze individually before transferring to a freezer bag. Use within a month for the best taste and texture.
Reheating
To bring back the crispiness, reheat the fries in an oven or air fryer at 400°F for about 10 minutes instead of microwaving. For the dip, give it a quick stir if it thickens and serve chilled.
FAQs
Can I use regular yogurt instead of non-dairy yogurt?
Absolutely! Whether you prefer dairy or non-dairy, both work well in this recipe. Just make sure it’s unsweetened to keep the savory balance.
What if I don’t have arrowroot powder? Can I substitute it?
Yes, cornstarch or potato starch are great alternatives and will still help achieve that crisp exterior on your fries.
How do I prevent the fries from sticking to the baking sheet?
Using parchment paper sprayed with high heat-tolerant oil creates a non-stick surface. Make sure the fries are well coated with arrowroot powder and oil spray to minimize sticking.
Can I add other seasonings to the fries?
Definitely! This recipe is very flexible. Mix and match your favorite salt-free spices like smoked paprika, chili powder, or herbs to customize the flavor to your liking.
Is the dip suitable for vegan diets?
Yes, provided you use a non-dairy yogurt. The combination of tahini and roasted garlic keeps the dip rich and creamy without any animal products.
Final Thoughts
You really can’t go wrong with this Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe. It’s a joyful combination of textures and tastes that’s sure to become a favorite in your kitchen. Give it a try and watch how this simple, wholesome snack wins over friends and family every single time.
Print
Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 25 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Enjoy perfectly crispy baked sweet potato fries paired with a creamy roasted garlic tahini yogurt dip. These fries are coated with arrowroot powder and seasoned with salt-free spices, then oven-baked to golden perfection. The dip combines roasted garlic, tahini, fresh herbs, and non-dairy yogurt for a flavorful, dairy-free complement that’s both healthy and delicious.
Ingredients
For the Roasted Garlic Tahini Yogurt Dip
- 1 head of garlic
- oil (for drizzling)
- ½ cup unsweetened non-dairy yogurt of choice
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 small handful chopped fresh parsley
- 1 small handful chopped fresh mint
- sea salt and ground black pepper, to taste
For the Sweet Potato Fries
- 2 small-medium sweet potatoes, peeled (about 750 grams total)
- 2–3 tablespoons arrowroot powder
- Cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or any other salt-free seasoning of your choice
- high heat-tolerant oil spray (such as avocado oil)
- fine sea salt, to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for crisping the fries.
- Prepare the baking sheet: Line a large baking sheet with parchment paper, or if well-seasoned, you may skip this step.
- Roast the garlic: Slice off the top half-inch of the garlic head. Wrap it in foil after drizzling oil on top to let oil seep inside. Roast in the oven for about 45 minutes until soft and golden. Let cool.
- Make the dip: In a small bowl, combine the yogurt, lemon juice, tahini, chopped parsley, chopped mint, salt, and pepper. Squeeze the cooled roasted garlic cloves into the mixture and mash with a fork until well blended. Cover and refrigerate.
- Cut and soak the fries: Slice sweet potatoes into 3-inch long by ½-inch thick fries. Submerge in cold water for at least an hour or up to overnight to remove excess starch.
- Dry the fries: Drain and spread them onto a clean kitchen towel. Cover with another towel and roll gently to remove as much moisture as possible.
- Coat the fries: Toss the dried sweet potatoes in a large bowl with arrowroot powder and your selected salt-free seasonings, ensuring a light, powdery coating.
- Prepare for baking: Spray the parchment-covered baking sheet evenly with oil spray. Arrange fries in rows, spray the tops with oil spray.
- Bake initial side: Bake for 25 minutes until lightly browned and arrowroot starts forming a light webbing underneath.
- Flip and continue baking: Carefully flip all fries and bake for another 25 minutes until strong brown spots and crisp exteriors are visible.
- Optional crisping: If needed, flip once more and bake until fries reach your desired crispness.
- Season the fries: Immediately transfer hot fries to a large bowl and toss with a generous pinch of fine sea salt.
- Serve: Serve fries in a single layer on a plate alongside the roasted garlic tahini yogurt dip. Let sit a few seconds to reach maximum crispiness and enjoy.
Notes
- Soaking the sweet potato fries in cold water removes excess starch, helping them crisp better in the oven.
- Arrowroot powder is used instead of flour or cornstarch for a gluten-free, light coating that crisps nicely.
- The roasting of garlic mellows and sweetens it for a rich, flavorful dip.
- Using an oil spray with high heat tolerance like avocado oil prevents burning during baking.
- Salt is added at the end to maintain the crispiness of fries.
- Fresh herbs in the dip add brightness and contrast to the rich fries.
- These fries are best eaten soon after baking for optimal crispness.
