tahini honey sweet potato fries
March 11, 2012 My spice tolerance has been on its way up for the past few months. I’ve even been caught with a bottle of hot sauce in my hands on multiple occasions. My sister in law Natalie would be so proud. She uses cayenne pepper like I use salt.
Besides a little heat, I’m really digging the sweet + spicy combo.
When it comes to sweet potatoes, I can’t ever decide if I want to go for a sweet or savory topping. My sweet topping is usually coconut butter or honey + butter. My savory topping is usually almond butter, salt + butter, or a sunny side up egg + salt. Typically, I divide my pile of potatoes straight down the center, topping one half with a sweet combination and the other half savory.
But with this recipe there’s no need to split your pile.
What we have here is a little sweet, a little savory, and a nice kick of spice.
Do you mind if we change the subject from food to photography for one minute? Check out the 2 photos below.
This photo was take with side light coming in from a window to the left and white matte board, used as a light bounce, to the right.
If I turn myself 90 degrees clockwise, I’m now working with front light instead of side light. Look at the impact one small move has on the photo! I kept the white matte board in the same position, so it was bouncing light to the back of the fries.
Tahini Honey Sweet Potato Fries [2-3 servings]
- 1lb sweet potato, sliced ~1/4” thick
- 2T tahini
- 1T raw honey
- 1/2T safflower oil
- 1.5T apple cider vinegar
- 1/4-1/2t salt
- 1/4-1/2t cayenne [opt]
- Preheat your oven to 375* and line a large baking sheet with parchment paper [optional].
- In a large bowl, whisk together the tahini, honey, oil, vinegar, salt, and cayenne [if using].
- Pour the sliced potatoes in and toss until well coated.
- Spread in a single layer on the baking sheet and sprinkle with a little more salt.
- Bake for about 40-45min, until golden brown. Turn fries at 20min and toss once more towards the end. You may also want to rotate your baking sheet [half way through] to ensure even cooking.
notes: To make vegan, sub maple syrup instead of honey. Natural peanut butter or cashew butter can be subbed for tahini. Feel free to add the cayenne or not. For best cooking results, slice or cube the potato to about 1/4” thickness. Check this post, for a fry slicing tutorial.
My sweet + savory problem has been solved.
Was it incredibly warm where you are this weekend? There has been a burst of springtime over here, and we definitely soaked it up. While I’m still hoping to get out on the snowboard at least once more, it was great to get back on our bikes for a long ride. The indoor bike trainer was starting to become a bit monotonous. The dogs were walked, breweries were biked to, Bezzerwizzer was played, and late night delivery was scarfed.
Chris also built our first ever raised garden bed today. More details on that to come! We’re currently looking for good seed sources and deciding what all to plant. I’m really hoping I take after my father’s green thumb!
Ashley
Reader Comments (56)
Hi ashley- these fries look fantastic. I really want to try your beer soaked fries too, I'm thinking porter would be fantastic with sweet potatoes. Also, I see your looking for a seed source. I have ordered seeds from a company called seeds of change 2 years in a row and have been so happy with them. They have 100% certified organic seeds and lots of heirloom seeds too.
Ashley these look fabulous! A couple years ago I made peanut butter coated and baked carrots for the blog and these remind me of that...except they look even better. A must try!
Hi Ashley, these look great! I'm not allowed to have any sweeteners/honey....do you think it'll taste as good without honey?
I am constantly trying to find more ways to use tahini. These sound amazing!
These look great!!! A perfect snack or a great addition to a nice meal!
We're going to try to build a raised garden bed next weekend! I really need to get on this whole gardening thing but am afraid to kill everything :S still have a couple of months to do my research.
I love that you put the fries in glasses, they look so cute!
Great looking recipe! Can't wait to give it a try!
It was warm where I am. Husband and I hiked a mountain in short sleeves! Very strange for March.
I have a black thumb, sadly, but he'll grow tomatoes, basil, zucchini, kabocha squash and collards. Oh, and blackberries. I'll harvest and cook!
Yum! (and love the photo light comparison :))
Sweet potatoes are one of my favorite foods ever- but my favorite way to eat them is just roasted. Have you ever had a Japanese sweet potato? They are really good- different than other varieties like jewel and garnet (more mealy).
I have thought about buying tahini to make hummus, but always just end up using sesame seeds (because I don't know what else I'd use tahini for!) But this makes me want to go buy a jar!
Those turned out beautiful! Great recipe
This is so up my alley. I love topping baked sweet potatoes with tahini, in fact I just ate one for breakfast.
These look so good! I always have a hard time deciding on sweet or salty sweet potatoes too. I'm always a fan of spice though!
Your fries look so pretty! I always have a problem when making sweet potato fries, because I feel like I'm throwing away a lot of the potato in order to have nice, uniform slices. Any tips for how to use up those odds and ends?
Oh yes, these sound perfect. How does tahini taste? Kind of interested in how this would work with peanut butter...
It just has a nutty taste, like sesame seeds. It would be fantastic with peanut butter!
Check out the post I linked to on how to cut fries. For sweet potatoes, the only pieces I don't use are the very ends, which are usually kind of pointy and dried out. I just cut off about 1/4" from each end, but then no other part goes unused [or uneaten, hehe]. :) The small pieces just end up a bit crispier.
I've seen it but haven't tried it. I heard that's actually a real sweet potato and the jewel + garnet aren't. I'll have to pick one up sometime! I've had purple sweet potatoes, but wasn't a huge fan. Tahini is awesome!! You can use it like any nut butter and sweeten it or add other flavors if you want.
I have the book "Grow Great Grub," and need to re-read it. It's a great book!!
Yes!! They would still be fabulous.
Ohh yes, porter would be excellent! I need to make those again. :) Thanks for the seed advice!
We just ordered and started sprouting a bunch of seeds from seedsavers.org - they had a ton of organic and heirlooms to choose from and quick shipping!
Me too Ashley, I was never a heat girl, but now I'm dousing everything with spicy hot buffalo wing sauce, and once I'm loving on tahini again, I'm so making these. Cannot stand tahini whenever I'm with child...which seems to be happening a lot over these past two years. :)
Spicy sweet potato fries are the besssssst. My crush has just been solidified for a while...probably forever.
I love spicy/savory seasonings with sweet potatoes! I must try this asap! Your fries are gorgeously browned--I have a hard time getting mine to brown like that before they are over-cooked and mushy. I've tried hotter oven temps, which doesn't seem to help. Does the coating help brown them?
The fries look delicious! I purchased all of our seeds from mypatriotsupply.com because they sell only heirloom and non-gmo seeds. Here's hoping I don't kill everything that grows!
Have you ever tried sweet potato with coriander or cardamom; it's divine. The heavy flavor of the sweet potatoes stands up to those powerfully wonderful middle eastern/south asian spices :D
Yummy! I've been loving tahini lately, the flavor is sooo good and your fries look perfectly done :D I also have to mention I love the little bit of photography talk in your post. Awesome!
Looks like another winner from Ashley!I'm currently eating your delicious choco avo banana pudding (a recipe I make frequently).. Can't wait to try these, my fave salad dressing is sweet white miso and tahini so I'm sure I'll love this sweet/savoury combo.
Looking forward to seeing your garden project.
They look fantastic. I must add these to my list of recipes to try -thanks for another great idea
Ashley,
I have been reading your blog in my google reader for the past few months and just opened up this page. (To pin the recipe :) And I LOVE the new header. It is so fresh and happy :) Love your blog so much!!
Man, the fries look fantastic!! As far as a good heirloom tomato seed source, Kelly from http://www.theartofseed.com/" rel="nofollow">The Art Of Seed has been fantastic to me so far! I've sprouted heirloom peppers, tomatoes, and tomatillos. This was my first time buying from her, but she's such a sweetheart! Good luck!!
Mmmm... I'll be making a sweet version with almond butter of these soon!
I have always loved the tahini/honey combo! sometimes i even split a teaspoon full of both as a tiny treat! AND i love sweet potatoes (any size/shape/form), so i'm surprised i haven't tried this yet... can't wait :)
Once you get your garden going, it's a piece of cake! I'm getting so antsy to plant mine again this spring!
Definitely making these! Jealous of your garden. I want one!
These look delicious :) Thanks for the tips on cutting the sweet potato, last time it took me forever to cut up the fries. I wonder if cinnamon or nutmeg would ever work with sweet potato fries...
I'm excited to see how the garden turns out. I'm wanting to make an herb garden but need to actually get on it!! We're having really warm weather which is sooo exciting!!
PS- Thanks for the photo tip!! That's neat!
www.southernexposure.com, GMO free and organic seeds.
These fries look delicious! Sweet potatoes are one of my very favorite foods. I could eat them every day and never get tired of them! The sweet & spicy combination sounds so good! I've always loved spicy foods. I put hot sauce on almost everything, and I've been known to carry it around in my purse (habanero tabasco is my favorite)!
That's so great that you are going to start a garden this year! I started mine last year and have been waitinggg for spring to get it going again :) I planted some garlic in the fall so hopefully that will be first up! Hope to see some posts about your experiences!
These are gorgeous! I never thought of using tahini- I will be making these this week for sure. It's great how crispy they look-- mine never seem to crisp up :(
Baker Creek Heirloom Seeds is a good source for seeds.
They were still soft on the inside. I think that's just the nature of the sweet potato. :)
Thanks!
I put cinnamon on my sweet potatoes a lot!
I'm hoping that is the case!
Thanks so much for the link!
Thanks!! Although it will be changing soon with the new + improved blog. :)
I hope you like my remake of that recipe from today!