TAHINI & FETA LOADED SWEET POTATO FRIES.

TAHINI & FETA LOADED SWEET POTATO FRIES.
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July 30, 2015

Can we all intone these four precious words in unison like some kind of entranced bliss-fed cult: LOADED SWEET POTATO FRIES. I know. It just sends you into near catatonic states of excitement, doesn’t it? And what if I told you that they were also baked? And topped with a tahini garlic sauce so full of calcium it’s actually good for you? What then? Would you pass out? MAYBE!

But don’t pass out. Just get your hands on all those fresh summer herbs and some sweet orange yammers and some creamy feta cheese and go to town with these babies. They started as a baked fries fever dream, born of mega fry inspo from two of my favorite bloggers, Sherrie and Laura. I was blown away by the virtuosity of each of these recipes individually, but I wanted some kind of frankenfried amalgamation of the two. Annnnnnd I’ll admit it: I also wanted cheese.

I whipped up a lemony tahini garlic sauce packed with cilantro and parsley, tossed the sweet potatoes in coriander, cumin, and whole fennel seeds, and added a generous crumble of feta. And just a few (ok like 20) minutes later, you have yourself my baked, loaded sweet potato fries come true.

Can’t wait for you to dive in!

Get the full recipe on today’s Intuitive Eating with Kale & Caramel on Sonima.com.

TAHINI & FETA LOADED SWEET POTATO FRIES.

Print Recipe
Servings 3

Ingredients
  

  • 3 medium-large sweet potatoes
  • 1 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt

for sauce

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 clove small garlic
  • 2 teaspoons fresh parsley leaves
  • 2 teaspoons fresh cilantro leaves

for garnish

  • 1/4 cup crumbled feta fresh cilantro and parsley chopped

Instructions
 

  • Preheat oven to 425º.
  • Peel sweet potatoes and slice in half lengthwise. Cut into fry-shape pieces, continuing to slice lengthwise into wedges about 1/3” thick. Try to cut relatively the same thickness and size, so they’ll cook evenly.
  • Place potatoes in a large plastic ziplock bag. Add coriander, cumin, and fennel seeds. Seal bag and shake to coat. Open, and add olive oil. Shake to coat again, evenly distributing seasoning and oil.
  • Line a baking sheet with parchment paper, and spread potatoes in a single, even layer. Sprinkle with sea salt.
  • Bake for 10-12 minutes, then flip potatoes with a metal spatula. Bake another 7-10 minutes, until they begin to brown and blister.
  • Remove from oven.
  • While potatoes bake, place tahini, water, lemon juice, garlic, and sea salt in a blender and blend till completely smooth. Then add parsley and cilantro and pulse a few seconds more, until the herbs are flecked throughout.
  • Serve fries topped with tahini sauce, crumbled feta, and more fresh cilantro and parsley!