[I made these crave-worthy Sweet Potato Fries with Tamari Cashew Dip for Earth Fare!]
I’m not sure that I’ve ever met anyone who didn’t have positive feelings towards sweet potatoes.
I mean what’s not to love, really?
But sometimes I do get a little carried away with them. I just can’t help it—they’re so healthy (full of fiber, vitamins, and minerals) plus they’re so versatile (I’ve yet to find something sweet potato doesn’t pair well with).
When K says, “Oh, are we having sweet potatoes again?” I can tell I’ve had them on repeat a little too often.
But even K, who is not a 100% die hard sweet potato fanatic, CANNOT physically walk by a tray of just-roasted sweet potato fries without clearing them out.
Sweet potato fries are just too good for anyone to resist.
Could a tray of hot sweet potato fries get any better, you ask? Sweet. Salty. Steamy in the middle and glistening with oil (plus those little crunchy bits on the edges where the natural sugars caramelized a bit 💖).
You may have to stretch your imagination a little, but I’m here to tell you they CAN get even better.
How?? (I can practically hear you asking!)
By dunking those hot, sweet, salty, glistening sweet potato fries right into this Tamari Cashew Dip.
This dip is the bomb dot com, y’all.
When you soak cashews for a bit, they soften up and can be blended into creamy perfection. I’ve done it before with these Roasted Brussels Sprouts and Cashew Curry Dip (a HUGE hit). And we’re doing it again with another flavor profile—because—why the hell wouldn’t we?? 😀
The cashews make up the creamy base for this dip, which then gets flavored with garlic, toasted sesame oil, and tamari.
(Tamari is soy sauce that’s made without wheat, so it’s gluten free).
The topic of soy is tricky. Generally, most of us eat way too much soy because it goes into so many processed foods. And the bad news is 95%+ of that soy is GMO and heavily sprayed with pesticides. If you’re good about avoiding processed foods (and you can tolerate soy) I think a little bit of organic soy is ok, and can even be beneficial (especially if it’s fermented)
If you can’t eat soy, Coconut Aminos are a great substitute.
But back to this dip!! It’s umami flavors pair perfectly with the sweet potato fries (what did I say about SP going well with everything!).
And if you have any of the tamari cashew dip leftover, I’d highly recommend using it as a sauce to smother over zoodles (or anything, really). I had some leftover, so the next day I spiralized a zucchini, sauteed some chicken and mushrooms, and then tossed it all around in the tamari cashew dip (turned sauce).
Make these fries and with every bite, remember exactly why you love sweet potatoes so much!
- 2 medium sweet potatoes
- Olive oil or coconut oil
- 1 teaspoon onion powder
- 1 cup raw unsalted cashews, soaked in hot water for at least 1 hour
- 1-2 garlic cloves, peeled
- 1.5 tablespoons reduced sodium organic tamari
- 1 tablespoon toasted sesame oil
- ¼ cup plus 2 tablespoons water
- Preheat oven to 425 degrees F.
- Wash sweet potatoes and slice them into thick fries, trying to keep a consistent size. Spread over a baking sheet being careful not to overcrowd the sweet potato slices. (You may need to use two baking sheets)
- Drizzle sweet potatoes with olive oil or melted coconut oil, sprinkle with onion powder and salt. Toss to combine and roast for 30-40 minutes, flipping halfway through.
- While the sweet potatoes roast, drain the cashews and add them to a food processor along with the garlic, tamari, sesame oil, and water. Process on high for 5-10 minutes, scraping down the sides as needed, until the sauce is creamy. Add more water if needed to thin the sauce, and adjust to taste by adding more tamari or salt.
A dark, well-worn baking sheet will produce crispier fries than a new baking sheet!
Don't let me do all the talking! Let me know what you think in the comments.