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
Scale
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.
