Description
Enjoy crispy baked sweet potato fries paired with a creamy and flavorful roasted garlic tahini yogurt dip. This recipe uses arrowroot powder for extra crispiness and a combination of fresh herbs and spices for a wholesome, delicious snack or side dish.
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
- SALT-FREE seasonings such as cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric (choose your favorite)
- High heat-tolerant oil spray (such as avocado oil)
- Fine sea salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the garlic and baking the fries.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or leave it unlined if well-seasoned, to prevent sticking.
- Roast the Garlic: Cut off the top half inch of the garlic head to expose the cloves. Place it on foil, drizzle with oil allowing it to seep into the cloves, wrap tightly, and place in the oven. Roast for about 45 minutes until soft and golden. Set aside to cool.
- Make the Garlic Tahini Yogurt Dip: In a small bowl, add the non-dairy yogurt. Squeeze the cooled roasted garlic into the bowl. Add lemon juice, tahini, chopped parsley, chopped mint, sea salt, and black pepper. Mash and mix well with a fork until combined. Cover and refrigerate until serving.
- Prep Sweet Potatoes: Cut sweet potatoes into 3-inch long by ½-inch thick fries. Place them in a large bowl with cold water. Soak for at least 1 hour or up to overnight in the fridge to remove excess starch.
- Dry Sweet Potatoes: Drain water and spread sweet potato fries on a clean kitchen towel. Place another towel on top and roll them up loosely. Massage the bundle to remove as much moisture as possible.
- Coat Fries: Toss the dried sweet potato fries in a large bowl with arrowroot powder and your choice of salt-free seasonings, coating each fry with a light powdery layer.
- Prepare for Baking: Spray the baking sheet with oil spray evenly. Arrange the fries in single rows without overcrowding. Lightly spray the tops of the fries with oil spray.
- Bake Fries – First Side: Bake for 25 minutes until lightly browned in spots and the arrowroot forms a subtle webbing on the underside.
- Flip and Bake – Second Side: Carefully flip the fries and return to the oven for another 25 minutes. The fries should develop strong brown spots and a crispy exterior.
- Optional Crisping: If needed, flip once more and bake to desired crispness.
- Season and Serve: Immediately toss the hot fries with a pinch of fine sea salt. Serve in a single layer with roasted garlic tahini yogurt dip. Let fries rest a few seconds to let them crisp up even more.
Notes
- Soaking sweet potatoes removes excess starch, essential for crispiness.
- Arrowroot powder is key to the crispy coating without adding gluten.
- Roasted garlic mellows the flavor and adds a rich, sweet undertone to the dip.
- You can customize seasonings for fries as desired, just avoid salt until after baking.
- Use a light hand with oil spray to prevent sogginess.
- Serve immediately after baking for best texture; fries crisp up as they cool slightly.
