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Zaatar Spiced Sweet Potato Fries with Sun-died Tomato Tahini Dip

Healthy, baked sweet potato fries spiced with zaatar and smoked paprika and served with a creamy dip made with greek yogurt, sun-dried tomatoes, and tahini. A perfect snack, side dish, or meal on it's own. 

Course Appetizer, Side Dish
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 2
Author Dani

Ingredients

Sweet Potato Fries

  • 1 large sweet potato cut into fries
  • 2 ½ tablespoons olive oil
  • 1 tablespoon cornstarch
  • 2 teaspoons zaatar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt

Sundried Tomato Tahini Dip

  • ½ cup Greek yogurt
  • 2 tablespoons tahini
  • ¼ cup sundried tomatoes
  • 3 cloves garlic
  • 4 tablespoons water more or less depending on desired consistency
  • 2 tablespoons Worchester
  • Juice of half a lemon
  • Pinch sea salt

Instructions

  1. Soak the cut sweet potato fries in cold salted water for 1-4 hours.
  2. Rinse fries and pat completely dry.
  3. Add fries in a ziplock bag or large bowl. Drizzle olive oil on fries and cornstarch and shake/stir until all the fries are coated. Add in a little more oil and remaining spices and shake/stir until all the fries all well-coated.
  4. Bake fries in a 400 degree oven for 25-30 minutes, checking and moving the fries around occasionally. The fries are done when they are golden brown and crispy.
  5. Remove cooked fries to a platter. Top with chopped parsley and extra seat salt.
  6. While the fries bake, you can make the dip. Combine all of the ingredients except the water and blend in a food processor until smooth. Add in water, 1 tablespoon at a time, until reach desired consistency. I added in 4 tablespoons for a smooth, but thicker dip. Add in more water if you want a thinner consistency. Pour dip into a serving bowl.
  7. Serve dip with fries. Enjoy!

Recipe Notes

I highly recommend soaking the sweet potato before baking as it helps remove some of the starch from the potato and leads to a crispier fry. But you can skip this step if you do not have time and need to make the sweet potatoes right away.

I like a thicker dip, so I only added 4 tablespoons of water. If you wanted a thinner consistency, add one tablespoon extra of water at a time until you reach desired consistency.