We eat sweet potatoes all the time at my house because they’re healthy and go well with just about everything! I can tell I’ve been going a little crazy with them when my husband says, “Oh, are we having sweet potatoes again?”
But no matter how often we have them, even he can’t walk past a tray of sweet potato fries without digging in!
I leave the skins on my sweet potato fries because of the added nutrition and texture, and while they’re delicious just on their own, they’re extra tasty dunked into this creamy tamari cashew dip.
By soaking cashews in water, they become very soft and blend into a creamy sauce with protein and healthy fats. Add in some garlic, tamari, and sesame oil and you have a savory dip that pairs perfectly with a pile of baked sweet potato fries!
Sweet Potato Fries with Tamari Cashew Dip
For the sweet potatoes:
– 2 medium sweet potatoes
– Olive oil or coconut oil
– 1 teaspoon onion powder
For the tamari cashew sauce:
– 1 cup raw unsalted cashews, soaked in hot water for at least 1 hour
– 1-2 garlic cloves, peeled
– 1.5 tablespoons reduced sodium organic tamari
– 1 tablespoon toasted sesame oil
– ¼ cup plus 2 tablespoons water
1. Preheat oven to 425° F.
2. Wash sweet potatoes and slice them into thick fries, trying to keep a consistent size. Spread over a baking sheet being careful not to overcrowd the sweet potato slices. (You may need to use two baking sheets.)
3. Drizzle sweet potatoes with olive oil or melted coconut oil, sprinkle with onion powder and salt. Toss to combine and roast for 30 to 40 minutes, flipping halfway through.
4. While the sweet potatoes roast, drain the cashews and add them to a food processor along with the garlic, tamari, sesame oil, and water. Process on high for 5 to 10 minutes, scraping down the sides as needed, until the sauce is creamy. Add more water if needed to thin the sauce, and adjust to taste by adding more tamari or salt.
Note: a dark, well-worn baking sheet will produce crispier fries than a new baking sheet!