If you’re dreaming of the ultimate sweet-and-savory snack, these Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip will steal your heart (and tastebuds!) at first bite. They’re beautifully golden and perfectly crisp, served alongside a fragrant, creamy dip that’s totally swoon-worthy—trust me, you’ll want to double-dip.
Why You’ll Love This Recipe
- Ridiculously Crispy (Without Deep-Frying): Thanks to a clever combo of arrowroot and oven high-heat, these fries get enviably crispy edges—no fryer or greasy aftermath required.
- Flavor Bomb Dip: The roasted garlic tahini yogurt dip is creamy, garlicky, and fresh—an addictive pairing you’ll crave with every fry.
- Customizable and Naturally Gluten-Free: Both the fries and the dip are easy to adapt for dietary needs and tastes, plus they’re naturally gluten-free.
- Guilt-Free Comfort Food: Baked instead of fried, these fries are lighter but just as satisfying, so you can snack happy.
Ingredients You’ll Need
These Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip rely on a handful of staple ingredients—with each one making a difference in flavor, texture, or color. Here’s what you need and why it matters:
- Sweet Potatoes: The star of the show—choose firm, deeply orange sweet potatoes for the sweetest taste and best fry texture.
- Arrowroot Powder: This is the secret to major crispiness; it coats the sweet potatoes and helps them bake up with a shatteringly good exterior.
- High Heat-Tolerant Oil Spray (like Avocado Oil): A quick spritz ensures browning without sogginess and helps the fries crisp up properly in the oven.
- SALT-FREE Seasonings (Cayenne, Cinnamon, Thyme, Garlic Powder, Rosemary, Turmeric, or your favorite blend): Seasoning the fries without salt lets you control the perfect salty finish later—don’t skip this step!
- Fine Sea Salt: Tossed with the fries while hot for that craveable, salty crunch.
- Head of Garlic: Roasted until caramelized and sweet, it infuses the dip with heavenly flavor.
- Unsweetened Non-Dairy Yogurt: The creamy base of the dip; coconut or almond-based work beautifully, but any unsweetened, thick variety you enjoy will do.
- Fresh Lemon Juice: Adds zing and balances out the creamy richness of the dip.
- Tahini: For that unmistakable nutty, earthy undertone that plays so well with garlic and herbs.
- Fresh Parsley & Mint: Chop these fine! They add a garden-fresh, vibrant burst of flavor to the dip.
- Sea Salt & Black Pepper (for the dip): Essential for seasoning the dip to just the right savory pitch.
Variations
One of the best things about Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip is how easy it is to make them your own. Mix up the flavors, tweak for your diet, or just use what you have in the pantry—endless possibilities await!
- Spice it Up: Love some heat? Add extra cayenne or smoked paprika to the fries for even more kick.
- Herby Swap: Try basil or cilantro instead of parsley and mint in the dip for a new herbal twist.
- Dairy Swap: Use Greek yogurt for a classic, creamy dip if you don’t need it to be dairy-free—the result is luxuriously thick.
- Make it Nutty: Stir a spoonful of almond butter into the tahini yogurt dip for even richer flavor.
- No Arrowroot? No Problem: Cornstarch does the trick if that’s what’s in your cupboard.
How to Make Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip
Step 1: Roast the Garlic for Your Dreamy Dip
Slice the top half-inch off your head of garlic, drizzle with oil, and wrap it snuggly in foil. Pop it into your preheated oven and roast until the cloves are soft, buttery, and golden—about 45 minutes. Once cooled, the cloves will be sweet, mellow, and perfect for mashing into your yogurt dip.
Step 2: Craft the Tahini Yogurt Dip
In a small bowl, squeeze the roasted garlic out of its skin and mash together with unsweetened yogurt, tahini, lemon juice, chopped parsley, chopped mint, salt, and pepper. Stir well until creamy and flecked with gorgeous herbs. Chill this dip while you make the fries—it lets all those punchy flavors mingle and get even better.
Step 3: Cut and Soak the Sweet Potatoes
Peel and cut the sweet potatoes into fries about 3 inches long and ½-inch thick. Toss the cut fries into a large bowl of cold water and let them soak for at least one hour—or even overnight in the fridge if you’re thinking ahead! This simple trick draws out excess starch, guaranteeing crispy, not soggy, fries.
Step 4: Dry, Coat, and Season
Drain and thoroughly dry the fries—no shortcuts here, moisture is the enemy of crispiness! Next, toss with arrowroot powder and your choice of salt-free seasonings in a clean bowl. Make sure they’re lightly and evenly coated so every fry delivers that crunchy finish.
Step 5: Bake to Crispy Perfection
Line a large baking sheet with parchment or use it as-is if your sheet is well-seasoned. Arrange the fries in neat rows, making sure they’re not touching. Spray lightly with a high-heat oil, and slide into your hot oven. Bake for 25 minutes, flip the fries, and return to the oven for another 25 minutes (or until deeply golden and crisp). If needed, flip once more for extra crunch!
Step 6: Salt, Serve, and Dip
Right after baking, gently toss the piping hot fries in a big pinch of fine sea salt. They’ll crisp up even more as they cool for a few moments. Plate up in a single layer and serve with a generous bowl of your roasted garlic tahini yogurt dip. Admire, dunk, and enjoy!
Pro Tips for Making Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip
- Arrowroot for Ultimate Crispiness: Don’t skip the arrowroot powder step—it’s key for that enviable crunch! If you substitute, use cornstarch in the same amount for best results.
- Dry Those Fries Thoroughly: Extra moisture is the enemy, so sandwich your fries between kitchen towels and give them a gentle massage to soak up every drop.
- Single-Layer is Non-Negotiable: Overcrowding leads to steaming, not crisping! Always arrange fries in a single layer with space all around.
- Season Salt Last: Sprinkling the salt on hot-out-of-the-oven fries ensures it sticks for max flavor and keeps those precious edges super crunchy.
How to Serve Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip
Garnishes
Sprinkle a shower of extra chopped fresh parsley and mint over the fries and dip for a pop of color and a burst of herbal freshness. A pinch of toasted sesame seeds or a dusting of sumac adds a lovely, gourmet finish that looks (and tastes) oh-so-special.
Side Dishes
These fries are a showstopper on their own but pair beautifully with hearty veggie burgers, crisp green salads, or a Middle Eastern grain bowl. For a cozy dinner, serve them with grilled veggies or a big bowl of soup for dunking between bites.
Creative Ways to Present
Pile the fries in parchment-lined baskets for game day, arrange them on a wooden platter for parties, or serve in tall glasses for an Instagram-ready appetizer. For a party spread, divide the dip into individual jars—so everyone gets their own for endless dipping.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save any fries (no easy feat!), let them cool completely and store in an airtight container in the refrigerator for up to three days. For the dip, simply cover and refrigerate—flavors keep mingling and get better by the next day.
Freezing
While the roasted garlic tahini yogurt dip isn’t freezer-friendly, the sweet potato fries can be frozen after baking! Lay them out on a tray to freeze individually, then transfer to a zip-top bag for up to a month. Bake straight from frozen until hot and crisp for a speedy treat.
Reheating
Restore the fries’ crispiness by placing them in a hot oven (400°F/200°C) for about 10 minutes—skip the microwave as it softens them. Give the dip a quick stir if it has separated in the fridge; it’s ready to scoop and serve again.
FAQs
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Why do my sweet potato fries turn out soggy instead of crispy?
Soggy fries usually result from overcrowding the pan or not drying the sweet potatoes thoroughly enough before coating—make sure they’re bone-dry, spaced out on the pan, and coated with arrowroot or cornstarch to create that crisp finish.
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Can I make the roasted garlic tahini yogurt dip ahead of time?
Yes! The dip actually gets more flavorful as the garlic, herbs, and tahini infuse. Prep it up to two days ahead, keep it covered in the fridge, and give it a stir before serving.
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What’s the best way to cut sweet potatoes for fries?
Slice peeled sweet potatoes into uniform 3-inch long, ½-inch thick sticks for even cooking and crispiness. Keeping shapes consistent means every fry cooks at the same rate and you avoid burnt bits or undercooked pieces.
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Is there a substitute for arrowroot powder?
Absolutely—cornstarch is a direct substitute for arrowroot powder in this recipe. Use the same amount and enjoy that same signature crunch on your fries.
Final Thoughts
If you’re looking for a snack worth swooning over, Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip absolutely deliver. Whether you’re hosting friends or just treating yourself, don’t be surprised if you end up making extra—these fries (and that dip!) disappear fast. Happy crispy snacking!
Print
Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip Recipe
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2-4 servings
- Category: Appetizer/Snack
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Enjoy a flavorful twist on classic sweet potato fries with this recipe for Crispy Baked Sweet Potato Fries served with a delectable Roasted Garlic Tahini Yogurt Dip. These crispy fries are seasoned to perfection and pair wonderfully with the creamy, garlicky dip.
Ingredients
Roasted Garlic Tahini Yogurt Dip
- 1 head of garlic
- oil
- generous 1/2 cup unsweetened non-dairy yogurt of choice
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 small handful chopped fresh parsley
- 1 small handful chopped fresh mint
- sea salt and ground black pepper, to taste
Crispy Baked Sweet Potato Fries
- 2 small-medium sweet potatoes, peeled (about 750 grams total)
- 2-3 tablespoons arrowroot powder
- cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or any other SALT-FREE seasoning that you like (we’re adding salt at the very end)
- high heat-tolerant oil spray (I like avocado oil)
- fine sea salt, to taste
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
- Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
- Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
- Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
- Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.
- In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
- Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
- Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
- At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.
- Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy texture.
Notes
- I would not go off-script here. I’m all for making recipes your own, but if you’re expecting perfectly crispy results, I’d follow this recipe to a tee the first go-around.
- If you’re down with using cornstarch, you can use the same amount of it in place of the arrowroot.
- Some of you may know this, but my preferred coconut yogurt is Anita’s. Use any unsweetened, slightly thick yogurt that you like though.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
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