Sweet potato fries with tahini BBQ sauce are sure to put a smile on any face. I bake them in the oven until crisp, then served with a tahini BBQ sauce that is all kinds of sweet, spicy and creamy. It is the perfect recipe for your next tailgate, meal prep, or lunch.
The Whole Foods salad bar is such a temptation for your wallet I cannot even tell you. They have all of the salads that my brain space simply could not throw together. How does one make more than one type of tempeh salad? On one of those trips I saw in the hot bar these sweet potato wedges with tahini BBQ.
And they say love at first sight does not exist.
I am not afraid to say that we love sweet potatoes around here. Heck we even have sweet potato bread when the pumpkin gets to be too much. The thing about sweet potatoes is they are available year round, so it can be hard to make them feel special… but dang y’all. Sweet potatoes DESERVE the royal treatment.
So let’s get down and dirty
We start by tossing the wedges with avocado oil and sea salt before blasting them in the oven to get nice and crispy. You could also air fry them (I have this one), but the recipe here only uses an oven. Hopefully everyone has an oven?
But the best part is the BBQ tahini sauce. Of course, you could just mix equal parts tahini and BBQ sauce here. I’ve done numerous times. I feel, though that making the BBQ sauce from scratch just truly amplifies this, ya know?
You can serve up these sweet potato fries with tahini BBQ sauce as a delicious side to a BBQ, for a tailgate, for THANKSGIVING, or just have them for breakfast with greens and a fried egg. Just watch out because you might be so inclined to drink the sauce. Don’t say I didn’t warn you!
Yields 4 servings
10 minPrep Time
35 minCook Time
45 minTotal Time
- 6 tablespoons tahini (1/4 cup plus 2 tablespoons)
- 10 teaspoons tomato paste (3 tablespoons plus 1 teaspoon)
- 2 teaspoons maple syrup
- 3/4 teaspoon garlic powder
- 3 teaspoons apple cider vinegar
- 3 teaspoons molasses (optional but recommended)
- 1 teaspoon paprika
- pink salt, to taste
- 1/8 teaspoon chili powder
- 1/2 cup water (can use more or less depending on preferred consistency)
- 3 medium sweet potatoes, cut into long strips
- 2 tablespoons avocado oil
- pink salt
- fresh dill, for serving
Place all of the ingredients in a blender or food processor and blend until combine. Add water as necessary to thin out the sauce.
Preheat the oven to 420F and line a sheet with parchment paper. Toss sweet potato wedges in avocado oil and salt. Spread potato wedges evenly on the lined baking sheet. Bake for 30-35 minutes, turning once, until the fries are golden.
To serve, arrange sweet potato wedges onto a platter. Drizzle on tahini BBQ sauce and top with fresh chopped dill. EAT.