Sweet and crispy sweet potato fries that you would not be able to stay away from. Tossed in oil and spices and baked to crispy brown perfection! Served with a sweet tahini sauce that brings these wedges to the next level!
These thick sweet potato fries are so naturally sweet, crispy and are a great appetizer or snack. Ever since I made thicker wedges, I haven’t turned back to the thinner fries!
Ketchup is one of my go-to dips for fries (and BBQ)!! To change things up, I made this maple tahini sauce which was honestly, the best decision yet. Tahini is sesame seed paste that brings a nutty flavor to the sauce/dish. It’s one of my favorites to use when making dressings, sauces or even in baked goods.
When I took my first bite, it literally tasted like nature’s candy. That is why I love sweet potatoes so much! It’s my favorite root vegetable, because of the color too! Sweet potatoes are a great source of beta-carotene, which is beneficial for vision and eye health.
Two of my favorite ways to prepare sweet potatoes is steaming and roasting. When I steam sweet potatoes, I mash them up to add into my muffins, breads or pancakes! Steamed sweet potatoes can also be eaten as a snack, which is common in the Asian culture.
I roast my sweet potatoes at 425F. Higher heat helps crisp up the sweet potatoes more quickly, creating browned edges like it did here. Also, I like it semi-burnt so I leave it on broil for 1 minute and 15 seconds at the very end and take it out immediately.
Since fall is around the corner, I’m thinking of all the ways I’ll be using sweet potatoes in my dishes. I mean, sweet potatoes is an all year round ingredient for me but during the fall, I have it SO much more!! Thinking of sweet potato pie, casseroles, bread, muffins and cookies. The other day, I bought 2 pounds of sweet potatoes so I have about 8 potatoes laying on my counter waiting for me to use them up! Can’t wait 🙂
I highly recommend you to try this maple tahini sauce with the sweet potatoes. It’s a game changer! Ketchup is always a great go-to option but if you love sesame/tahini, you will for sure love this sauce! Also, you can opt out the maple syrup if you don’t prefer it to be sweet, which is still equally delicious!
Thick Roasted Sweet Potatoes with Maple Tahini
- 2 large sweet potatoes cut into thick wedges
- 1 tbsp avocado oil or olive oil
- 1/2 tsp garlic powder
- salt and pepper to taste
Sweet Tahini Sauce
- 1/4 cup creamy tahini
- 1 tbsp sesame oil
- 2 tsp maple syrup
- 2 tbsp coconut aminos
- 1 tsp lime juice
- 1/2 tsp garlic powder
- water, as needed to thin out
- Preheat oven to 425F and prepare baking sheet.
- Cut sweet potatoes into thick wedges. Transfer to baking sheet and toss in avocado oil, garlic powder, salt and pepper. Place in oven and bake for 35-45 minute, flipping once when these is 10 minutes left. Leave on broil for the last 1 minute to get them golden and crispy!
- While sweet potatoes are baking, mix all of the sweet tahini sauce ingredients in a small bowl and leave to side.
- When sweet potatoes are done, drizzle sweet tahini sauce all over and use as a dip!