Purple Sweet Potato Fries with Herby Tahini Sauce


Purple Sweet Potato Fries with an Herby Tahini Sauce


2 pounds purple sweet potatoes (regular orange ones will also work)
2 tablespoons neutral high heat oil (we used sunflower, but avocado oil is good too)
1 tablespoon Cornstarch
1 1⁄2 teaspoon Salt (plus more after they come out of the oven)
3⁄4 cups tahini
2 tablespoons Lemon juice
3 tablespoons fresh parsley
2 tablespoons fresh basil
1 teaspoon Salt
1⁄4 teaspoon Garlic Powder
1⁄3 cup Water (up to 1/2 cup, add slowly!)


  1. Preheat oven to 425 F.
  2. Wash potatoes well, pat dry and slice into even-sized sticks.
  3. Toss fries in oil, starch and salt. Optional: add everything to a large plastic bag, seal and shake well to coat evenly.
  4. Spread on baking sheet and cook for 15-20 minutes, until crispy and tender. Remove from oven and toss with more salt to taste.
  5. While fries are cooking, add all ingredients (except water) to a blender or food processor. Pulse a few times to incorporate the ingredients, then start adding in water as it blends. Add water until it reaches a smooth consistency.
  6. If you’d prefer not to use a blender, you can also chop the herbs finely and whisk all ingredients together instead.
  7. Serve fries with sauce and enjoy!