sweet potato fries with magic green tahini sauce

prep: 10 MINUTES | cook: 30 MINUTES | total: 40 MINUTES | serves 4 TO 6

We make these crispy, tender fries all the time because the whole family loves getting in on the dipping action! Using sweet potatoes instead of white potatoes means sneaking in a little more nutrition, but I actually think the crunchy orange treats are so much more delicious, thanks to their sweet-salty flavor. They’re the perfect side for any meal, especially served with my magic green tahini sauce. At first Caleb and Maxwell were suspicious because it wasn’t ketchup or Fry Sauce (here), but once they tried it, they became as hooked as Josh and I are. The combination of rich, creamy tahini with herbs, garlic, and lemon juice makes it essentially like a brighter, fresher hummus. It gets a lot of use in our house as a dip for veggies, pita chips, and crackers or thinned out as a dressing for tossed greens. It’s magic!

SWEET POTATO FRIES

2 large sweet potatoes

2 tablespoons grapeseed or olive oil

Kosher salt

MAGIC GREEN TAHINI SAUCE

1 cup packed fresh cilantro leaves

½ cup packed fresh parsley leaves

½ cup tahini

3 garlic cloves, minced

Juice of 1 large lemon

½ teaspoon kosher salt

Pinch of crushed red pepper flakes (optional)

1 Make the fries: Preheat the oven to 425°F. Line two large baking sheets with parchment paper.

2 You can peel the sweet potatoes if you wish, but I always leave the skins on. Cut the sweet potatoes into ¼-inch-thick sticks or wedges. Place them in a large bowl and toss with the oil until well coated. Spread the fries in a single layer on the baking sheets. Make sure they don’t overlap or touch; they need space to get crispy.

3 Roast the fries for 15 minutes. Remove the pans from the oven and use a spatula to flip the fries. Make sure, once again, that they’re not touching. Return the fries to the oven, rotating the pans, and continue to roast until the fries are tender on the inside and crispy on the outside, 10 to 15 minutes more. Season generously with salt, then let the fries cool for 5 minutes.

4 Make the tahini sauce: In a blender or food processor, combine the cilantro, parsley, tahini, garlic, lemon juice, salt, and pepper flakes (if using) with ¼ cup water. Blend until smooth. If the sauce is too thick, add a little more water and blend again. Transfer to a bowl and serve with the potato fries.

NOTE: There’s not much involved in making this recipe, but you do have to be sure to not salt the fries until after they come out of the oven. Salting before roasting will leave you with limp fries.