Description
Crispy oven-baked sweet potato fries served with a creamy and flavorful roasted garlic tahini yogurt dip. This recipe uses arrowroot powder to create a light, crispy coating on the fries without deep frying, accompanied by a tangy dip made from roasted garlic, tahini, fresh herbs, and non-dairy yogurt for a healthy and delicious snack or side dish.
Ingredients
Scale
Dip Ingredients
- 1 head of garlic
- Oil (for drizzling on garlic)
- Generous 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
Fries Ingredients
- 2 small-medium sweet potatoes, peeled (about 750 grams total)
- 2-3 tablespoons arrowroot powder
- Cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or other salt-free seasonings of choice
- High heat-tolerant oil spray (e.g., avocado oil)
- Fine sea salt, to taste
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper unless it is well-seasoned.
- Roast garlic: Cut the top ½ inch off the garlic head, drizzle with oil, wrap in foil, and roast in the oven for about 45 minutes until soft and golden. Set aside to cool.
- Make the dip: Squeeze the roasted garlic cloves into a bowl with the non-dairy yogurt, lemon juice, tahini, chopped parsley, mint, sea salt, and pepper. Mash and mix well, then cover and refrigerate.
- Prepare sweet potatoes: Cut peeled sweet potatoes into 3-inch long and ½-inch thick fries. Soak in cold water for at least one hour or overnight in the refrigerator.
- Dry sweet potatoes: Drain the sweet potatoes and lay them on a clean kitchen towel, cover with another towel, and roll gently to absorb excess moisture.
- Coat fries: Place the dried sweet potatoes in a large bowl and toss with arrowroot powder and your choice of salt-free seasonings to get a light powdery coating.
- Arrange and oil fries: Spray the lined baking sheet evenly with oil spray. Lay the coated fries in rows, spray their tops lightly with oil spray.
- Bake fries (first cycle): Bake for 25 minutes until lightly browned and the arrowroot forms a subtle web-like coating underneath.
- Flip fries: Remove from oven, carefully flip all fries over, and bake for another 25 minutes.
- Bake fries (final): After the second bake, fries should have brown spots and crisp edges. If desired, flip once more and bake until crisp to your liking.
- Season fries: Transfer the hot fries to a large bowl and toss with a pinch of fine sea salt.
- Serve: Arrange fries on serving plates in a single layer alongside the roasted garlic tahini yogurt dip. Allow fries to sit briefly to develop crunch before enjoying.
Notes
- Soaking the sweet potatoes in cold water helps remove excess starch for crispier fries.
- Arrowroot powder creates a light, crispy coating without frying.
- Use salt-free seasonings in the coating, as salt is added after baking for better texture.
- The dip can be made in advance and refrigerated to enhance the flavor melding.
- Ensure the fries are dry before coating to avoid sogginess.
- The roasting time for garlic may vary depending on oven and size; look for soft, golden cloves.
