Easy oil-free baked sweet potato wedge fries served with lemon and tahini. Enjoy as a healthy plant-based snack or side dish.
Isn’t it funny how sometimes the recipes we love the most are the ones we are the least likely to share?
Maybe it’s that they seem too literal, too basic, too ordinary.
Don’t get me wrong, I love all of the recipes I share with you guys here at F&V, but some appear on my literal table more than others, you know?
Like this simple sweet potato fry plate combo that I’ve been making for a few years now.
It shows up at least once a week just to leave me drooling and re-establish that ordinary foods make extraordinary meals.
If you’re thinking, “OMG Lauren, you’ve been sitting on this deliciousness for over 365 days?!
I know, I know.
All I can do is offer to share with you now, in hopes that you’ll accept my most sincere apologies.
From one sweet potato lover to another, these Oil-Free Sweet Potato Fries with Lemon & Tahini are timelessly tasty.
I used to look at fry recipes and think to myself, “What is this sorcery and how can I make it happen in my kitchen?!”
As it turns out, it’s a lot easier to make fries than I ever could have imagined.
And with far fewer ingredients, too.
All you need is a sweet pot and a firm strong hand for cutting into matchstick “fries”.
Did you know that potato fries can be baked without any added oils?
They really don’t need oil to cook (just use parchment paper to prevent any sticking) , and I far prefer to get my healthy fats from all the tahini, anyway.
Seasonings on these fries are optional, but tahini is required.
Once upon a time, I lived in a tahini-less world.
It was a fine life, I guess– fine because because I had no clue what I was missing out on.
I really have to credit my first spoonful of tahini to Emily from This Rawsome Vegan Life (my tahini guru!), because when I first went plant-based I made her recipes obsessively and they all required, you guess it, tahini.
And the rest is history, I guess?
Since my humble beginnings I’ve tried quite a few jars of tahini, and this Soom Foods Tahini is always on my shelf!
I love that it’s perfectly runny so you can drizzle it on your meals without the need to mix it without something else.
If you’re new to tahini this might be, no, this IS, the perfect introduction, because it’s how I first fell in love with the stuff.
On taters.
The tangy slightly bitter flavor of tahini is perfect with sweet soft fries, bright lemon, and nutty hemp hearts.
It’s a bittersweet symphony.
P.S. Tahini melts like butter when drizzles over steaming sweet potato fries and it’s kind of a sexy big delectable mess.
Enjoy these Oil-Free Sweet Potato Fries anytime you’re craving a plate of fries and want to enjoy them mindfully and healthfully.
I love to bake a plate as an afternoon snack on Friday (and every day), a light meal, or as a side to a larger spread.
They’re definitely best served piping hot out of the oven with tahini and toppings.
The recipe below serves one because that’s how I usually enjoy them, so be sure to double or triple the recipe for more fries!
Happy fry-ing!
If you make these Oil-Free Sweet Potato Fries with Lemon & Tahini, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more healthy fry pairings, check out my Tri-Spiced Yam Fries with Oil-Free Roasted Red Pepper Hummus and Purple Sweet Potato Fries with Beet Ketchup, too!
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XO Lauren
Everyday Oil-Free Sweet Potato Fries with Lemon & Tahini
- Total Time: 35 mins
- Yield: 1 serving
- Diet: Vegan
Description
Easy oil-free baked sweet potato wedge fries served with lemon and tahini. Enjoy as a healthy plant-based snack or side dish.
Ingredients
- 1 large sweet potato, scrubbed and sliced into large wedges (skin left on)
- black pepper, to taste
- 1 TBSP runny tahini
- 1/2 lemon, squeezed
- hemp hearts, for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub your sweet potato and slice in half length-wise, then place the flat side face-down and slice down into large vertical wedges, about 1/2″ thick.
- Arrange the sweet potatoes on the lined baking sheet and place in the oven. Bake them for 30-40 minutes, or until they’re lightly brown on both sides, flipping once halfway. The fries are done when they’re fork tender and lightly brown on the edges.
- Remove the pan from the oven and plate the fries. Season the fries with black pepper and garnish with hemp hearts, if desired.
- Serve them warm with tahini and a squeeze of fresh squeezed lemon. Enjoy immediately! Store leftover fries in an airtight container in the refrigerator and reheat before serving.
Notes
Recipe adapted from This Rawsome Vegan Cookbook
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side, Snack
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Vegan
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This recipe was delicious! I didn’t know you can roast sweet potatoes without oil, but they turned out great. I just had to thin my tahini lemon dressing a little with some water. Thanks for the recipe!
Hi Marie,
SO glad you tried this one! It’s magic how they cook without oil, right??? Thanks so much for taking the time to leave a rating a review! XOXO
Lauren