Nothing says Thursday like standing over the stove and devouring roasted vegetables. Especially when those roasted vegetables are sweet potato fries covered with cumin, paprika, chile powder, and sea salt. Then dipped in… wait for it… tahini ketchup. Yep, I went there.
I spent this last week on a sweet potato fry marathon. I baked over two pounds of sweet potatoes and dipped them in almost every sauce I could think of. Hummus? Tried it. Miso ginger dressing? Tried it. Balsamic vinegar and olive oil? Tried it. Tahini? Tried it. Ketchup? Of course I tried it. Then somewhere in there my fry found its way into both tahini and ketchup and a miracle was instantly created.
I learned some important things about sweet potatoes on my journey. I learned that I don’t like mushy fries. I learned that I like my fries thinly sliced. I learned that I don’t like the way they taste when tossed in corn starch before baking (even though this is supposed to help prevent mushy fries). I learned that giving them lots of room on the sheet pan is the best way to get them to crisp up. And I learned that sweet potato fries taste best when dipped in tahini ketchup. What a way to start the year.
Sweet Potato Fries
2 sweet potatoes, thinly sliced into fries
1 Tablespoon coconut oil (or another oil suitable for high heat)
1 teaspoon cumin
1 teaspoon paprika
pinch chile pepper
sea salt to taste
Preheat oven to 425 degrees. Toss sweet potato fries with oil and lay flat on sheet pan. Sprinkle with cumin, paprika, chile pepper, and sea salt. Bake for 20 minutes, turning twice. Serve hot.
Yields: 1/2 cup
1/4 cup tahini
1/4 cup ketchup
Combine tahini and ketchup and serve.