ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE

I’ve been on a major sweet potato kick lately! I know I’ve mentioned this before, but I go through phases with food — and right now I can’t seem to get enough sweet potatoes. My Roasted Sweet Potato Fries with Lemon Tahini Sauce couldn’t be easier to make and it can be on your table in less than 45 minutes! Ever since my New Year Detox Salad with Pink Tahini Dressing recipe I’ve been experimenting with tahini-based sauces and dressings and really enjoy them with roasted veggies and pepitas. Today’s recipe combines all of those things with one of my favourite spring herbs, thyme! The sweet potato fries are infused with fresh thyme and oven roasted — they come out crisp on the outside and soft and velvety on the inside. My Lemon Tahini Sauce combines tahini paste with lemon, maple syrup and a touch of cayenne power for a little kick, resulting in a bright, protein packed sauce. It’s incredible drizzled overtop of the fries and sprinkled with pepitas for some extra crunch! Try this recipe next time you’re looking for light, spring side dish with a fresh, citrusy twist!

ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE

I love the look of fresh thyme! It’s such a beautiful, aromatic plant that’s surprisingly versatile. It also has quite a history. In ancient Grecian culture they believed thyme was a source of courage. During the middle ages, people would burn it like incense to help purify their homes and place it under their pillows to ward off nightmares. Before the onset of antibiotics, oil of thyme was used to medicate bandages and help treat fungal infections. Cool, huh? I can’t say I’ve ever tried using thyme in those ways, but it is one of my favourite fresh herbs to cook with. It’s also packed full of nutrients!

Lemon and thyme are one of my favourite flavour combinations in the spring. They play so well together and make for a fresh pairing that helps to brighten up roasted veggies.

Let’s not forget the Roasted Sweet Potato Fries which are a great, healthy alternative to traditional deep fried french fries! They’re crispy on the outside and rich and velvety on the inside. Sweet potatoes boast an incredible nutritional profile an abundance of vitamins A, B, C, beta-carotene and fibre. Did you know the medium sweet potato used in this recipe has 400% of your daily recommended vitamin A intake?

ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE

Serves 2

Start by preheating your oven to 450 °F. While the oven comes up to temperature we’ll get the fries ready!

ROASTED SWEET POTATO FRIES

INGREDIENTS

• 1 medium sweet potato
• 2 tbsp olive oil
• Himalayan pink salt freshly cracked pepper to taste
• 1 tsp fresh thyme leaves
• 1/8 cup pepitas

INSTRUCTIONS

1. Start by chopping the sweet potato into 1 – 2″ wedges and mincing the thyme leaves.

2. Add olive oil, salt and pepper and thyme to a large plastic bag, along with the sweet potato wedges. Seal the bag and toss fries in the seasoning to coat liberally.

3. Add the sweet potato wedges to a baking sheet and roast at 450 °F for 30 minutes, or until fries are nice and crisp. Around the 15 minute mark, rotate the fries.

4. This is optional, but if you like your fries really crispy and a little blackened (like in these photos), broil on high for 2 – 3 minutes before removing them from the oven.

LEMON TAHINI SAUCE

INGREDIENTS

• 1/4 cup tahini
• 1/4 cup water
• Juice from 1 lemon
• 1/4 tsp Himalayan pink salt
• 1/8 tsp freshly cracked pepper
• 1/8 tsp cayenne pepper
• 1 small garlic clove
• 1 tsp 100% pure maple syrup
• 1 tbsp apple cider vinegar

INSTRUCTIONS

1. Add all ingredients to your Vitamix (or similar) and blend until smooth.

2. Pour the Lemon Tahini Sauce over the Roasted Sweet Potato Fries or serve it separately, so guests can dress their own fries. Sprinkle with pepitas and garnish with a few sprigs of fresh thyme. Serve immediately.

Print

ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

My Roasted Sweet Potato Fries with Lemon Tahini Sauce couldn't be easier to make and it can be on your table in less than 45 minutes! The sweet potato fries are infused with fresh thyme and oven roasted -- they come out crisp on the outside and soft and velvety on the inside. My Lemon Tahini Sauce combines tahini paste with lemon, maple syrup and a touch of cayenne power for a little kick, resulting in a bright, protein packed sauce. It's incredible drizzled overtop of the fries and sprinkled with pepitas for some extra crunch! Try this recipe next time you're looking for light, spring side dish with a fresh, citrusy twist!

Course: Side Dish

Servings: 2

Author: Justine

Ingredients

ROASTED SWEET POTATO FRIES

• 1 medium sweet potato
• 2 tbsp olive oil
• Himalayan pink salt freshly cracked pepper to taste
• 1 tsp fresh thyme leaves
• 1/8 cup pepitas

LEMON TAHINI SAUCE

• 1/4 cup tahini
• 1/4 cup water
• Juice from 1 lemon
• 1/4 tsp Himalayan pink salt
• 1/8 tsp freshly cracked pepper
• 1/8 tsp cayenne pepper
• 1 small garlic clove
• 1 tsp 100% pure maple syrup
• 1 tbsp apple cider vinegar

Instructions

1. Start by chopping the sweet potato into 1 - 2" wedges and mincing the thyme leaves.
2. Add olive oil, salt and pepper and thyme to a large plastic bag, along with the sweet potato wedges. Seal the bag and toss fries in the seasoning to coat liberally.
3. Add the sweet potato wedges to a baking sheet and roast at 450 °F for 30 minutes, or until fries are nice and crisp. Around the 15 minute mark, rotate the fries.
4. This is optional, but if you like your fries really crispy and a little blackened (like in these photos), broil on high for 2 - 3 minutes before removing them from the oven.
5. Prepare the Lemon Tahini Sauce by adding all ingredients to your Vitamix (or similar) and blend until smooth.
6. Pour the Lemon Tahini Sauce over the Roasted Sweet Potato Fries or serve it separately, so guests can dress their own fries. Sprinkle with pepitas and garnish with a few sprigs of fresh thyme. Serve immediately.

STILL HUNGRY? MORE LIGHT SPRING RECIPES

Dragon Fruit Bubble Tea Smoothie

Carrot Cashew Zoodles with Crispy Sesame Tofu

Blushing Beet Juice

Pomegranate Hibiscus Salmon Salad

New Year Detox Salad with Pink Tahini Dressing

Curious about some of the items I used to style this recipe post? The wood is barn board I foraged near my childhood home in rural Alberta — the weathering is natural. The the aztec textile is my new rug from Urban Outfitters (draped over the back of my couch as a backdrop!). I picked the little woven bowl up at a flea market in Arizona last year and unfortunately I can’t find anything similar online — sorry! I’ve also been loving the Artisinal Dinnerware collection from Chapters Indigo and used the platter in this post. It’s gorgeous (but expensive) so I’m building my collection slowly until I have a full set!!

Do you guys like sweet potato fries? If you try my Roasted Sweet Potato Fries with Lemon Tahini Sauce please report back — I love it when you guys make my recipes and give me your feedback! You can tag me on Instagram, Twitter or Facebook, or use the hashtag #justinecelinarecipes in your recreations so I can find them! I also have a board on Pinterest for my recipes, if you’re looking for some more inspiration.

Thank you to The Feed Feed for featuring this recipe.

Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!