Tahini & Lime Sweet Potato Fries (Oven Baked)

Highly dippable, crunchy and perfectly seasoned, these Oven Baked Tahini & Lime Sweet Potato Fries are so quick and easy to make they’ll become a family favorite in no time. 

This is honestly one of my most made and most requested recipes. Once you start making it you’ll see why.

Just as addictive as regular fries but with none of the guilt, these go with everything and anything. I have been known to make a massive bowlful and call it dinner. 

The tangy lime tahini dressing makes a perfect dip for sweet potato fries and sends the flavor of this dish over the top. However if you don’t have time, a good old mix of ketchup and mayo makes a great and fast alternative.

If you love sweet potatoes, have you tried my easy no peel Baked Sweet Potato Slices?

Why you Should Make These Tahini Sweet Potato Fries

• Sweet potato fries are just as delicious as regular fries but much better for you - especially when oven baked. Not only are they not fried - they're full of nutrients.

• There’s no need to even peel the sweet potatoes with my recipe!

• You can season them with more or less heat according to your own taste.

How to Make Oven Baked Fries with Lime Dressing

These fries are so easy to make. Firstly cut up sweet potatoes as evenly as you can into fries, then toss them in oil and salt. Next lay them out with plenty of space on a parchment lined sheet tray and finally bake in a hot oven. And voila - fries to die for.

While the fries bake - whip up the Lime and Tahini Dressing by thoroughly whisking all the ingredients together. To make the dressing more runny, add a couple of tablespoons of water if needed.

How to Avoid Soggy Sweet Potato Fries

The secrets to making sure your sweet potato fries crispy are below:

1. Have a hot oven! 450ºF/230ºC is a must

2. Sweet potato fries need their space! To ensure your tahini fries are crispy not soggy, make sure you really spread them out on the baking tray. If they are too close together there’s a danger they will steam (a wet heat) instead of roast (a dry heat). Use two baking sheets rather than trying to crowd them onto one

3. Cut the fries thin! Fat fries never truly crisp up. You should be aiming for a fry which is around ⅓ inch thick.

4. Try to cut the potatoes fairly evenly so they take a similar time to cook.

5. Add the seasonings at the end. This ensures the spices don’t burn and helps the potatoes crisp up.

The full recipe with measurements is below

What You Will Need to Make Sweet Potato Fries

Sweet Potatoes

Try to pick potatoes which are roughly the same size as this will make it easier for you to cut fairly even fries.

Do You Need to Peel Sweet Potatoes?

The answer is - it depends what you're using them for!

Sweet potato skins are perfectly safe to eat - it just depends on preference and the recipe. Some people love to eat them baked in their skins.

But sometimes it's better to peel the skin away. For example, if you're making sweet potato mash.

If you are going to eat the skins, since they grow beneath the ground, they must first be scrubbed clean with a vegetable brush under running water.

How to Cut Sweet Potatoes for Fries

First cut one edge off the potato so you have a flat side to cut on. This is known in the chef business as ‘blocking off’ the sweet potatoes. It has the added advantage of getting rid of a lot of potato skin.

Keep cutting from there and ‘blocking off’ each long rounded edge until you have a long rectangle of potato you can easily cut into fries.

Olive Oil

You can also use any other vegetable oil you prefer.

Sea Salt

For sprinkling before and after cooking. I always use Maldon (and have been known to carry it in my purse - Nigella style!)

Spice

The paprika & cayenne are completely optional. I find the paprika adds a nice sweet and subtle hint of pepper. And the cayenne adds heat. Use one, both or neither.

Tahini

This is a wonder condiment in our house, and let me tell you, there's some stiff condiment competition. If you don't already cook with it, it's made of sesame seeds ground into a paste and it’s fabulous in dressings, dips and sauces.

Lime

Lime offers the perfect tangy contrast to the creamy tahini. Try to use fresh squeezed but otherwise from a bottle is fine.

Extra Tips and Tricks for Making the Best Sweet Potato Fries with Creamy Dressing

• Keep clean up minimal by lining your tray with parchment paper. So much easier when doing the dishes.

• For a professional look try squeezing the lime tahini dressing over the fries using a squeeze bottle.

• If you have extra dressing left, try using it on salads, in sandwiches or on roast veggies with quinoa.

How to Serve Sweet Potato Fries

These go well with any main dish or salad - I love to serve them alongside my popular Instant Pot Pulled Pork and my easy Bavette Steak. If you're looking for something else to dip them into what about this delicious Gochujang Mayo.

Storing and Reheating

To store leftover fries (if you're lucky enough to have any!) put them in an airtight container in the fridge. To reheat, spread them out evenly on a parchment lined baking sheet and warm in a hot oven until crispy and heated through.

Can you freeze Sweet Potato fries?

Yes - perhaps surprisingly you can absolutely freeze Sweet Potato fries, which is super convenient when time is short. The best way to do it is to freeze them on a parchment lined baking sheet first for around an hour, so they don't stick together. Then once they're starting to freeze, transfer to an air tight zip lock bag.

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