Japanese Sweet Potato Fries with Lemony Avocado Tahini Dip
Sweet potatoes. Avocado. Tahini. If only I could have found a way to add dark chocolate to this recipe too!
But seriously, if you're looking for a fun spin on guacamole for your big game plans this weekend, I've got you covered. This dip is bright, flavorful, super creamy and just different enough. I paired it here with sweet potato fries (because I'm me), but it'd be equally delicious served with crackers or sliced veggies.
Japanese Sweet Potato Fries with Lemony Avocado Tahini Dip
1 large sweet potato, cut into 1/4-inch thick fries
1 Tbs. avocado oil
fine sea salt and fresh black pepper, to taste
1 ripe avocado
1/4 cup cilantro leaves, chopped
2 rounded tablespoons tahini
juice from 1/2 a lemon
1/4 tsp. cumin
1/4 tsp. salt
water, to thin as needed
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Toss cut sweet potato with oil, salt, and pepper. Roast for 25-30 minutes until golden brown and easily pierced with a knife, tossing halfway through.
For the dip, add avocado, lemon juice, salt, cumin, cilantro, tahini, and a tablespoon or two of water to a blender or food processor. Pulse and then blend until the mixture is smooth and creamy - adding an additional splash of water as needed. Taste and adjust seasoning to your liking (more lemon, salt, or cumin).
Serve with warm sweet potato fries and any other dipper of choice.
