Spiced Sweet Potato Fries with Tahini Dip

Soft-centered sticks with caramelized, almost charred edges. The sharp lemon acidity and nutty sesame roundness contrast perfectly with the roasted tuber's natural sweetness.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 414
• Protein: 8 g
• Carbs: 43 g
• Fat: 21 g

Ingredients

• 800 g Sweet potato ( peeled and cut into sticks )
• 3 tbsp Extra virgin olive oil
• 2 tbsp Chickpea flour
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 4 tbsp Tahini
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Garlic ( finely minced )
• 1 pinch Gray sea salt
• 1 pinch Cayenne pepper optional
• 1 tsp Za'atar
• 1 tsp Sumac

Instructions

1. Cutting the tubers

   Peel the sweet potatoes. Cut them into regular sticks of 1 cm section. Regularity is needed for uniform cooking: if it's too thin, it burns; too thick, it stays soft.

2. Seasoning and dusting

   In a large mixing bowl, mix the fries with the oil, cumin, paprika, and zaatar. Dust with chickpea flour and stir vigorously. The flour will absorb surface moisture and create a thin crispy crust.

3. Roasting

   Preheat the oven to 210°C. Spread the fries on a baking sheet lined with parchment paper without them touching. Bake for 20 to 25 minutes. They are ready when the tips are brown and the flesh yields under pressure.

4. Emulsifying the tahini dip

   While cooking, mix the tahini, minced garlic, lemon juice, and sumac. Thin with a tablespoon of water if the texture is too firm. The sauce should be smooth and coat the back of a spoon.

Chef's tips

• Never overcrowd the baking sheet: if the fries touch, they will steam instead of roasting.
• Always salt the fries after baking, never before, to preserve the crunch.

Storage

Consume immediately. Sweet potatoes soften very quickly as they cool.