Sweet Potato Fries and Cashew Tahini Dip

Sweet Potato Fries and Cashew Tahini Dip
I don’t understand people who don’t like sweet potato fries. What’s not to like? Yeah, regular fries are great, but sweet potato fries take it to the next level. They’re slightly sweet by virtue of their natural flavor, and when sprinkled with the right amount of salt and spices, they’re other-worldly. They’re delicious on their own but they’re even better with a dip.

Unfortunately, a lot of people disagree with me. I’ve seen power rankings over the years that put sweet potato fries at the bottom. I’ve heard people decry them on social media and in bars. I know that everyone doesn’t need to agree with me, but I don’t understand the backlash. I can’t tolerate the hate.

Which brings me to these sweet potato fries and cashew tahini dip. Even if you don’t like sweet potato fries (or think you don’t like sweet potato fries), you’ll like these fries. Trust me. They’re crispy, warm, slightly sweet, spicy, salty, and delicious. They’re everything good fries should be, and more.

The cashew tahini dip adds a certain je ne sais quoi. It’s pretty easy to make and it complements the fries. It’s nutty, bright, and cooling. You can dunk a hot fry in and eat it immediately without waiting for it to cool down. Maybe you just eat fries like that, anyway.

I guess this dish technically counts as a snack, but I made it dinner last night. It can be dinner for one. Honestly, I wished I had doubled the recipe because I could eat two sleeves of fries and a whole bowl of dip by myself. So if you’re that kind of person, or if you just feel like going crazy, double the recipe for fries I’ve included below.

A tip for cutting sweet potatoes into fry shape: It’s easier than it looks. Here’s a video I watched to get the technique. If you want, you can also cut the sweet potato into wedges. But a little extra work and knife handling produces more authentic fries.

Here’s a song to get you started on your sweet potato fry-making journey. I *love* the guitar at the beginning.

Sweet Potato Fries


1 large sweet potato, peeled
1 Tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp sea salt
1/4 tsp black pepper


Preheat the oven to 400 degrees F. Cut the potatoes into fry shape and toss them with olive oil, garlic powder, paprika, sea salt, and black pepper. Spread them on a baking sheet lined with parchment paper.

Bake for about 15 minutes. Then toss the fries on the sheet and bake for another 10 minutes, or until dark brown around the edges and crispy. Sprinkle some more sea salt on once they come out of the oven. Enjoy!

Cashew Tahini Dip


2/3 cup cashew nuts
juice from one lemon
3 Tbsp tahini
1 cup water
sea salt and black pepper to taste
hemp hearts for topping


Allow the cashew nuts to soak in a bowl of cold water for four hours or overnight. Drain and rinse.

Combine the soaked cashews, lemon juice, tahini, water, and a pinch of salt and pepper in a blender. Blend on high until smooth. Add more water if you don’t want your dip as creamy. Pour the dip into a glass jar with a screw-top lid. Store in the refrigerator.

Spoon some dip into a bowl and sprinkle with hemp hearts to serve. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Dinner, Gluten-Free, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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