Description
Crispy “baked sweet potato fries with turmeric” bring Mediterranean-inspired zest to classic comfort food. Spicy golden edges and earthy notes make this healthy side dish an irresistible companion for you at any meal.
Ingredients
Scale
Main Ingredients:
- 2 small-medium sweet potatoes, peeled (about 750 grams / 26.5 ounces)
Coating and Seasoning:
- 3 tablespoons arrowroot powder
- 1 teaspoon cayenne (optional)
- 1 teaspoon cinnamon (optional)
- 1 teaspoon thyme (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon rosemary (optional)
- 1 teaspoon turmeric (optional)
- Fine sea salt, to taste
- High heat-tolerant oil spray (such as avocado oil)
Roasted Garlic Tahini Yogurt Dip Ingredients:
- 1 head of garlic
- Oil (for roasting)
- 1/2 cup unsweetened non-dairy yogurt
- 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
Instructions
- Warm the oven to 400°F (200°C) and prepare a whole garlic head by slicing off its top, then generously drizzle with olive oil and encase completely in aluminum foil for roasting.
- Roast the garlic bundle for 30-40 minutes until cloves become super soft and fragrant, then remove and allow to cool naturally.
- Extract the roasted garlic cloves by gently squeezing them from their papery skin into a mixing bowl, mashing thoroughly until a smooth consistency develops.
- Incorporate yogurt, tahini, lemon juice, chopped parsley, mint leaves, salt, and black pepper into the mashed garlic, whisking until the dip transforms into a creamy, uniform mixture.
- Wash sweet potatoes thoroughly, then slice into uniform, slender fry-shaped strips, maintaining consistent thickness to ensure even cooking.
- Submerge potato strips in cold water for minimally one hour, which helps eliminate excess starch and promotes crispier results when baking.
- Drain potato strips completely and meticulously pat dry using clean kitchen towels or paper towels to remove all moisture.
- Dust the dried potato strips with arrowroot powder and selected seasonings, ensuring each piece receives an even, light coating.
- Preheat the oven to 425°F (220°C) and prepare a lined baking sheet for optimal heat distribution.
- Arrange potato strips in a single, uncrowded layer, lightly misting with oil to enhance crispiness and golden color.
- Bake for 40-50 minutes, rotating the baking sheet midway to guarantee uniform browning and crunchiness.
- Remove from oven, sprinkle with sea salt, and serve immediately alongside the roasted garlic tahini yogurt dip.
Notes
- Soak sweet potato fries in cold water to remove excess starch, ensuring a crispier texture and preventing them from becoming soggy during baking.
- Use arrowroot powder as a gluten-free alternative to cornstarch for creating a light, crispy coating that helps the fries brown evenly.
- Experiment with different spice blends like za’atar, smoked paprika, or curry powder to add unique flavor profiles to the fries.
- For a vegan version, substitute yogurt with coconut or almond-based yogurt and use plant-based tahini in the dip.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Snacks, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg