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
Scale
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.
