colorful, crispy and caramelized
Sweet potatoes are very tasty whichever way prepared–steamed, grilled, or roasted. Cut up in fry-shape and roasted until crispy and caramelized make for a great side, snack or appetizer. I paired these with a bright, bold and zesty green tahini dip, inspired by a recipe from Soomfoods (a company, founded by 3 sisters, that sells high quality tahini products). The colors are beautiful, bright and this pairing made for a perfect match. Don’t feel like sweet potatoes? Pair this dip with any raw or roasted veggies, drizzle it on grains and/or any protein. I love to drizzle it on a fresh sabich (see photo below).
green tahini dip
- 1/2 cup tahini
- 1 large lemon, juiced
- 1/2 cup fresh cilantro*
- 1/4 cup fresh parsley*
- 1/4 cup fresh mint*
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/4 cup ice cold water
*note: feel free to sub any of the above greens with chives or any of your other favorite green herbs
sweet potato fries
- 3-4 medium sweet potatoes
- 2 tbsp extra-virgin olive oil
- 1/4 tsp pepper
- 1 tsp salt, more for sprinkling after roasted
green tahini prep
- Combine the tahini, lemon juice, cilantro*, parsley*, mint*,garlic, salt, pepper, and ice cold water in a food processor or blender.
- Blend until smooth and creamy. You can add some additional ice cold water as needed, until desired consistency is reached. (For thinner sauce add more water). Sprinkle with salt and freshly-ground pepper.
oven-roasted sweet potato fries
- Pre-heat oven to 425℉.
- Rinse, peel and chop up sweet potatoes into 1/4 to 1/2 inch thick fries.
- Toss them with olive oil until coated.
- Sprinkle with salt and pepper.
- Place the fries on a single layer of a baking sheet lined with parchment paper.
- Bake for 20 minutes, then flip them over and continue baking for another 10 minutes or until they are golden, crispy and caramelized! Remove from the oven and sprinkle with salt as needed.