These fries are killer - seriously next level! Such a simple item, perfect for a side dish, snack or just for the heck of it. They have that extra somethin' somethin' that rejuvenates your love for sweet potatoes. And if you eat as many sweet potatoes as I, you sometimes need to rekindle the flame.
For the fries:
3 medium/large sweet potatoes
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Preheat oven to 425 degrees.
Slice sweet potatoes into thin strips and place into a medium bowl. Add olive oil, salt & pepper, and paprika. Toss to coat, making sure each potato is glistening. Transfer to a parchment lined baking sheet and spread them out so lay flat. Roast for 20-30 minutes until crisp & caramelized.
Tahini Mustard Sauce:
2 Tbsp tahini
1 tsp yellow mustard (dijon works too!)
1 tsp whole grain mustard
1 tsp ground mustard (not 100% necessary, if you don’t have it just add more mustard!)
2 tsp pure maple syrup
pinch of salt & pepper
2 Tbsp unsweetened almond milk
In a small bowl whisk together all ingredients until smooth, taste & adjust seasoning to your liking.
Once sweet potatoes fries are baked, drizzle sauce over top or leave dry & dip the fries into sauce. Yum!
You can actually put this sauce on just about anything. Max put it on his salmon & loved it!