Sweet Potato Fries with Lemon Turmeric Tahini Sauce

Let's talk Sweet Potatoes!

Undoubtably one of my favorite foods - loaded with beta carotene and fiber. Of course they are a carbohydrate, so if you're on a ketogenic diet, maybe they are not in your wheelhouse, but I still think they should be because they are incredibly nutritious!

I dabble with a variety of sweet potatoes (fun fact: there are about 16 different types of these sweet spuds)! Here's a quick guide on my favorite three:

source: www.paleomagazine.com

• Jewel - the most common sweet potato with it's rich orange hue. It's softer texture makes it suitable for sweet potato casserole, baked sweet potatoes, mashed potatoes, salads, etc.
• Japanese - these have a maroon / dark purple skin and are white on the inside. They are starchier than Jewel which make them durable and great for sweet potato fries, wedges, potato skins, etc. These are used in my recipe below!
• Purple - I love the color of these rich purple potatoes. In my opinion, they are starchier than Jewel but less starchy than Japanese, so they can be used for just about anything! Add them to your smoothie for an amazing color.

I love Japanese sweet potatoes for a crispy oven-baked fry (pictured with a few carrot fries)! Plus, I'm sharing this delicious and creamy lemon turmeric tahini sauce that is perfect for dipping or as a dressing. I made this dish for a dinner party and everyone was obsessed!

Yields : 3-4 cups

Time : 45 minutes

Ingredients:

Sweet Potato Fries:

• 3 large organic Japanese Sweet Potatoes / Yams (most grocery stores should have)
• 1 tbsp coconut oil (substitution: olive or avocado oil)
• Sea salt (to taste)
• Fresh ground black pepper (to taste)
• Optional: Nutritional Yeast, for added flavor (I use Bragg's brand)

Lemon Turmeric Tahini Sauce:

• 1 tbsp tahini
• 1 1/2 tsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 lemon (squeezed)
• 1 1/2 tsp turmeric powder
• sea salt (to taste)
• black pepper (to taste)

Directions:

Sweet Potatoes:

1. Preheat oven to 375 degrees
2. Wash sweet potatoes and carefully with a large knife, slice into 1/2 - 1 inch wedges (to look like fries) and add to a large mixing bowl
3. Toss potatoes with oil & seasoning
4. Lay flat on a large non-stick (you can line with aluminum foil if you prefer) baking sheet and bake for 35-40 minutes. Check on them after 20 minutes and turn them over with a spatula. They should be browned and crisp (firm), but not burnt.

Lemon Turmeric Tahini Sauce: In a food processor or blender, combine all ingredients and blend until creamy. Add sea salt / pepper as desired.

Enjoy!!