Crispy Baked Sweet Potato Fries
Ingredients
Roasted Garlic Tahini Yogurt Dip
-
1
head
garlic
-
generous ½
cup
unsweetened non-dairy yogurt
-
2
tablespoons
lemon juice
-
2
tablespoons
tahini
-
1
small handful
chopped fresh parsley
-
1
small handful
chopped fresh mint
-
to taste
sea salt
-
to taste
ground black pepper
Crispy Baked Sweet Potato Fries
-
2
small-medium
sweet potatoes
-
2-3
tablespoons
arrowroot powder
-
to taste
cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric, or any other salt-free seasoning
-
to taste
high heat-tolerant oil spray
-
to taste
fine sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the dip by cutting the top off the garlic head, drizzling with oil, wrapping in foil, and roasting for about 45 minutes.
- In a bowl, combine yogurt, squeezed roasted garlic, lemon juice, tahini, parsley, mint, salt, and pepper, then mash and stir until combined.
- Cut the sweet potatoes into fries and soak them in cold water for at least 1 hour.
- Drain and dry the sweet potatoes thoroughly using kitchen towels.
- Toss the sweet potatoes with arrowroot powder and salt-free seasonings until coated.
- Spray the baking sheet and fries with oil spray, arrange the fries in a single layer, and bake for 25 minutes.
- Flip the fries and bake for another 25 minutes or until crispy and browned.
- Toss the hot fries with sea salt and serve with the yogurt dip.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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