If you’re craving a snack that’s both comforting and impressively crisp, the Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe is going to be your new best friend in the kitchen. These fries combine the natural sweetness of perfectly baked sweet potatoes with a satisfyingly crunchy exterior, while the velvety, savory roasted garlic tahini yogurt dip adds a delightful cooling contrast. Trust me, once you take a bite, you’ll wonder how you ever settled for anything less!
Ingredients You’ll Need
These ingredients are simple but absolutely essential for creating the perfect balance of flavors and textures in this dish. Each component plays a role in turning humble sweet potatoes and pantry staples into an irresistible snack or side.
- 1 head of garlic: Roasting it transforms raw pungency into silky, mellow caramelized garlic—key for the dip’s rich flavor.
- Oil: Used both for roasting the garlic and spraying the fries to achieve that coveted crispy finish.
- Generous ½ cup unsweetened non-dairy yogurt of choice: Adds creaminess and tang to the dip without overpowering it.
- 2 tablespoons lemon juice: Injects bright acidity to balance the richness of tahini and garlic.
- 2 tablespoons tahini: Provides nutty depth and a luxuriously smooth texture in the dip.
- 1 small handful chopped fresh parsley: Brings a fresh, herbaceous note that lightens the dip beautifully.
- 1 small handful chopped fresh mint: Adds an unexpected burst of freshness that pairs wonderfully with sweet potatoes.
- Sea salt and ground black pepper, to taste: Essential seasonings to enhance all the flavors in both fries and dip.
- 2 small-medium sweet potatoes, peeled (about 750 grams total): The star ingredient—naturally sweet and hearty.
- 2-3 tablespoons arrowroot powder: The secret to that unbeatable crispiness without frying.
- Cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or other salt-free seasoning: Customize your fries’ flavor profile with these aromatic spices.
- High heat-tolerant oil spray (like avocado oil): For an even, light coating that ensures baking without sogginess.
- Fine sea salt, to taste: Added at the very end to finish and lift the fries’ flavor.
How to Make Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
Step 1: Roast the Garlic
Begin by preheating your oven to 425°F. Take your head of garlic and slice off the top half-inch to expose the cloves. Drizzle a bit of oil over the exposed garlic, then wrap it tightly in foil. Place it in the oven and roast for about 45 minutes until it’s golden and soft. The transformation from sharp to sweet is what makes the dip so special, so don’t rush this step.
Step 2: Prepare the Roasted Garlic Tahini Yogurt Dip
Once the garlic has cooled, squeeze the softened cloves into a small bowl. Add your non-dairy yogurt, lemon juice, tahini, chopped parsley, chopped mint, and season with sea salt and pepper. Mash everything together with a fork until smooth and creamy. Pop this bowl into the fridge to let the flavors meld while you get busy with your fries.
Step 3: Soak and Dry the Sweet Potato Fries
Cut your peeled sweet potatoes into 3-inch long by ½-inch thick sticks. Submerge them in cold water for at least an hour or overnight if you want to prep ahead. This soaking helps remove excess starch, which is the first step toward crispiness. After soaking, drain well and roll the fries in clean kitchen towels to soak up every last drop of moisture—this drying step is critical for that crunch you’re chasing.
Step 4: Coat and Season the Fries
Toss the dried sweet potato sticks in arrowroot powder to give them a light, powdery coating. Then add your favorite salt-free spices—cayenne for heat, cinnamon for subtle warmth, or rosemary for freshness. Remember, salt is coming later, so hold off for now!
Step 5: Bake to Crispy Perfection
Lay a sheet of parchment on a baking tray and evenly spray it with oil. Arrange your fries in neat rows without crowding to allow even baking. Spray the tops of the fries lightly with oil as well. Bake for 25 minutes, then flip the fries gently and bake for another 25 minutes. Check for golden brown edges and that beautiful ‘webbing’ from the arrowroot on the underside. If needed, flip once more and bake until you reach your desired crispiness.
Step 6: Finish and Serve
Once out of the oven, immediately toss the fries with a good pinch of fine sea salt to finish them perfectly. Serve them hot on a platter alongside the chilled roasted garlic tahini yogurt dip. After sitting a few seconds on the plate, those fries will crisp up even more—a magic moment you don’t want to miss.
How to Serve Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
Garnishes
Sprinkling a little extra fresh herbs like parsley or chopped mint on top of both the fries and dip can make a world of difference, adding visual appeal and fresh bursts of flavor. A light dusting of smoked paprika or a quick drizzle of extra tahini over the dip amps it up further and really wow guests at the table.
Side Dishes
This Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe is perfect as a side to grilled vegetables, falafel, or a Mediterranean salad. Its balance of sweet, savory, and tangy notes means it pairs beautifully with many main courses or can stand proudly as a shareable appetizer.
Creative Ways to Present
Try serving the fries in a rustic basket lined with parchment for a casual vibe or neatly on a large white platter with small bowls of the dip dotted with herbs. You can even sprinkle some toasted sesame seeds or crushed nuts over the dip for texture and an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe, store the fries separately in an airtight container in the fridge. The dip can be stored covered as well and will keep fresh for 3-4 days.
Freezing
You can freeze the baked sweet potato fries on a baking sheet after cooling, then transfer them to a bag or container for up to 2 months. The dip is best fresh, but you can freeze it too, though the texture might shift slightly once thawed.
Reheating
Reheat leftover fries in an oven or toaster oven at 375°F to regain their crispiness. Avoid microwaving as it tends to make them soggy. The dip is best served chilled straight from the fridge or brought to room temperature before dipping.
FAQs
Can I use regular dairy yogurt instead of non-dairy?
Absolutely! Any plain yogurt works well here, though non-dairy options add a nice subtle tang and creaminess without overpowering the tahini flavor.
What if I don’t have arrowroot powder?
Arrowroot is key for crispiness, but cornstarch can be a substitute in a pinch. The texture might vary slightly, but it will still be delicious!
Can I make the fries gluten-free?
Yes, this recipe is naturally gluten-free since we use arrowroot and no wheat-based ingredients. Just double-check your seasonings and yogurt to be safe.
How spicy are the fries?
The spice level depends entirely on your seasoning choice. You can skip cayenne for a milder version or add more if you like heat. The dip balances spiciness beautifully.
Why soak the sweet potato fries in water?
Soaking removes excess starch, which prevents sogginess and helps fry edges crisp up tenderly in the oven. It’s a small step that delivers big results!
Final Thoughts
I genuinely think this Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe will become a cherished favorite in your house. It’s wonderfully approachable, packed with flavor, and delivers that perfect crispy texture we all dream of with baked fries. Treat yourself to making this soon—you deserve the joy of a healthy, homemade snack that feels indulgent, fresh, and downright delicious.
Print
Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
- Prep Time: 30 minutes (including soaking time; soaking can be overnight)
- Cook Time: 1 hour 20 minutes (includes roasting garlic and baking fries)
- Total Time: 2 hours 15 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This recipe delivers perfectly crispy baked sweet potato fries paired with a creamy, flavorful roasted garlic tahini yogurt dip. The fries are coated in arrowroot powder and a blend of aromatic salt-free spices before baking to golden perfection, making them a healthier alternative to traditional fried fries. The dip combines roasted garlic, tahini, fresh herbs, and non-dairy yogurt for a tangy, rich accompaniment that complements the natural sweetness of the potatoes.
Ingredients
Roasted Garlic Tahini Yogurt Dip
- 1 head of garlic
- Oil (for roasting garlic)
- 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
Sweet Potato Fries
- 2 small-medium sweet potatoes, peeled (about 750 grams total)
- 2–3 tablespoons arrowroot powder
- Salt-free seasoning of choice (such as cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric)
- High heat-tolerant oil spray (e.g., avocado oil)
- Fine sea salt, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper unless it’s well-seasoned and non-stick.
- Roast the Garlic: Cut the top ½ inch off the garlic head to expose cloves. Drizzle with oil and wrap tightly in foil. Roast in the oven for about 45 minutes until the garlic is soft and golden inside. Let it cool.
- Prepare the Dip: Squeeze the roasted garlic cloves into a small bowl. Add the non-dairy yogurt, lemon juice, tahini, chopped parsley, chopped mint, salt, and black pepper. Mash and stir with a fork until well combined. Cover and refrigerate.
- Prep the Sweet Potatoes: Cut sweet potatoes into 3-inch long by ½-inch thick fries. Soak them covered in cold water for at least 1 hour or refrigerate overnight to remove excess starch.
- Dry the Fries: Drain and lay the fries on a clean kitchen towel. Top with another towel and gently roll to absorb moisture, ensuring they are as dry as possible.
- Coat the Fries: Toss the dried sweet potato fries in a large bowl with arrowroot powder and your chosen salt-free seasonings to coat evenly.
- Arrange and Oil: Spray the prepared baking sheet with oil spray. Arrange fries in rows without overcrowding. Spray the tops of the fries with oil spray as well.
- Bake First Side: Bake fries for 25 minutes until lightly browned and forming a delicate “webbing” on the bottom.
- Flip Fries: Carefully flip each fry over and return to the oven. Bake for another 25 minutes.
- Final Crisping: Check for strong brown spots and crispness. If needed, flip once more and bake until fries reach desired crispiness.
- Season: Immediately toss the hot fries with a generous pinch of fine sea salt.
- Serve: Plate the fries in a single layer and serve alongside the roasted garlic tahini yogurt dip. They will develop a super crispy texture as they cool slightly.
Notes
- Soaking the sweet potatoes in cold water helps remove excess starch, ensuring crispier fries.
- Arrowroot powder acts as a light coating to help create a crispy exterior without frying.
- Feel free to customize the seasoning blend with your favorite salt-free herbs and spices.
- Use a high smoke point oil spray like avocado oil for best results and safety at high oven temperatures.
- The dip can be made ahead and refrigerated to enhance the flavors.
