The best baked sweet potato fries you will make – and make again! Pair these with a creamy tahini dip and you are halfway to dinner.
My love for sweet potatoes run deep. So deep that I ate sweet potato in some form every single day this week. And twice on Wednesday! Yep, I’m that girl.
But I also ate chocolate every single day. And peanut butter. It’s all about balance, right? RIGHT. It’s all about balance.
Sweet potatoes are one of my favorite foods. I’ve always been a potato person – any kind of potato, prepared in any way, and I’ll be there. My favorites include (but are obviously not limited to):
- Mashed potatoes. Every Thanksgiving, my uncle JC makes the BEST mashed potatoes and I am always there to be the official taste tester.
- Roasted red potatoes. Just a drizzle of olive oil, salt, and pepper and those babes (and YOU) are golden.
- French fries. I mean how could I not put french fries on the list?! You can never go wrong. Also, curly fries. Just sayin.
- Potato skins. Obvs. Smothered in cheese, Greek yogurt, and scallions.
- The classic baked potato. A little melted butter and some Greek yogurt is all you need. Don’t forget to eat the skins!
I can go on; but I think you get the idea.
There is no shortage of ways that I consume potatoes, but the potatoes I prepare most often are sweet potatoes. In addition to being delicious, sweet potatoes are incredibly good for you; they are full of vitamin A (in the form of beta-carotene), B6, C, D, iron, magnesium, fiber, and potassium.
In other words, they are healthy AF. Are you convinced yet??
These sweet potato fries hit all the sweet spots. They are baked and not fried, oven roasted and crispy, sprinkled with cumin for a little flaaaava, and dunked in a creamy tahini dip.
What is your favorite way to eat potatoes? Mine, hands-down, are baked sweet potato fries!
If you make these or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2 large sweet potatoes
- 1½ Tablespoons olive oil
- ½ teaspoon cumin (omit for AIP)
- Salt & Pepper (omit pepper for AIP)
- ¼ cup Greek yogurt (omit for AIP)
- 2 Tablespoons tahini
- 1 clove garlic, pressed or minced
- 1 Tablespoon water, to thin
- Splash of lemon juice
- Drizzle of olive oil
- Salt & pepper, to taste (omit pepper for AIP)
- Preheat the oven to 425 degrees F.
- Cut your sweet potatoes into wedges that are roughly the same size. Place on a baking sheet and toss with olive oil, cumin, salt, and pepper.
- Roast for 30 minutes (make sure the fries are not touching), flipping halfway through.
- As the sweet potatoes are roasting, combine the Greek yogurt, tahini and garlic in a bowl. Stir to combine. Add water to thin and the splash of lemon juice. Sprinkle with salt and pepper and drizzle with olive oil. Stir to combine.
I’m about to swan dive right into that dip!