Fries, fries, ALWAYS FRIES! Warmer weather is in full bloom, which means delicious barbecues and sweet cookouts! What better time than to whip out a yummy dish that will get the neighborhood wanting more! We teamed up with Allyson of Reclaiming Yesterday to share her favorite Sweet Potato Fries with Tamari Cashew Dip. Perfectly sweet, salty, crispy and better yet - HEALTHY! No guilt, just pleasure here. Scroll below to find out how easy it is to bake this glorious side dish.
And don't forget to dress for the occasion by slipping into that comfortable outfit of yours! Try a playful romper or show off an effortless dress. We promise your dinner dish won't be the only thing talked about ;) Whichever outfit you choose, serving Sweet Potato Fries never looked so good.
Wanting more creations from Allyson? Head on over to @reclaimingyesterday and give her a follow.
Sweet Potato Fries & Tamari Cashew Dip
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!
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