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Roasted Za’atar Sweet Potato Fries + Tahini

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Diet: Gluten Free

Description

These Roasted Za’atar Sweet Potato Fries + Tahini Dip make the perfect snack or side dish! They’re fresh, flavorful, gluten free, vegan, and dairy free!


Scale

Ingredients

  • 3 large sweet potatoes
  • 2 tablespoons avocado oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon sumac
  • 1/2 teaspoon pink sea salt
  • 1 tablespoon dried thyme
  • 1/4 cup tahini (for drizzling and dipping)
  • 1/4 cup micro greens (for garnish)

Instructions

  1. Preheat oven to 400F.
  2. Cut your sweet potatoes. I keep the skin on mine, but you can peel the skin off yours if you want!
  3. Cut them into thick wedges and place them in a large bowl.
  4. I used a combo of white sweet potatoes and orange yams, so you can use any combination/color of sweet potatoes you’d like!
  5. Drizzle the sweet potato fries with avocado oil.
  6. Toast about 1 1/2 tablespoons of sesame seeds in a pan over medium-high heat, stirring frequently until they’re browned, about 5 minutes.
  7. Add 1/2 tablespoon of the toasted sesame seeds to your bowl.
  8. Add the sumac, sea salt, and thyme. I used dried thyme, but you can also use fresh thyme.
  9. Mix everything together until the sweet potato wedges are nicely coated.
  10. Line a baking sheet and arrange the wedges in a single layer on the baking sheet.
  11. Bake for 35 – 40 minutes until softened and lightly browned.
  12. If you want extra crispiness, you can broil them for a couple minutes.
  13. I drizzled my sweet potato fries with some tahini and also had a little bowl for dipping. I personally loved the tahini dipping part, but Jaryd loved them plain with just the za’atar. I think it depends on how much you like tahini!
  14. Sprinkle with the rest of the toasted sesame seeds and micro greens (totally optional, just adds some fun) and enjoy!!