Roasted sweet potato fries with lemon cashew dip | Nourish plant-based living

Roasted sweet potato fries with lemon cashew dip

Enjoy all the comfort of hot chips but none of the guilt with these healthy homemade sweet potato fries which are high fibre, low GI, and use just a drizzle of extra-virgin olive oil.

Ingredients

Serves: 2–4

Sweet potato fries

Cashew dip

Method

  1. Preheat the oven to 220°C.
  2. Place sweet potato fries to a baking tray, and drizzle over the olive oil. Sprinkle on the salt and spices, then toss the sweet potato to coat.
  3. Roast for 25 to 30 minutes or until tender. Meanwhile, make the dip by adding the cashew butter, tahini, olive oil, garlic, rice malt syrup and lemon to a small bowl then mix well.
  4. Add enough of the water to thin out the dip, mixing well, to your desired consistency.
  5. Serve sweet potato fries sprinkled with rosemary, then dunk away.

TIP: Make your own cashew butter by adding 2 cups cashews to a food processor, then process on low for 20 to 25 minutes or until creamy, scraping down the side as necessary. Resist the urge to add water – the oils from the nuts will eventually release to form a creamy butter; just be patient! Don’t forget to give your food processor a few breaks too so it doesn’t overheat. Add a pinch of sea salt and blend again for 30 seconds. Store in the fridge for up to 2 weeks or freeze for up to 4 months.

Recipe by Sally O’Neill


Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

YOUR INPUT