Spiced Moroccan Sweet Potato Fries with Yogurt-Free Dip

Baked sweet potato fries coated in Moroccan spices, served with a creamy sunflower seed butter dip, creating a flavorful and satisfying snack.

40m4 servings

NUTS-free

250 cal|6g protein|35g carbs|12g fat|5g fiber

Ingredients

2 large Sweet Potatoes (peeled and cut into fries)
2 tablespoons Olive Oil
1 teaspoon Ras el Hanout
0.5 teaspoon Ground Cumin
0.25 teaspoon Cinnamon
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
0.25 cup Sunflower Seed Butter
1 tablespoon Lemon Juice
1 clove Garlic (minced)
2-3 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat your oven to about 205°C (200°C). Take the 2 large Sweet Potatoes, which are already peeled and cut into fries.
2In a large bowl, combine the prepared sweet potato fries with 2 tablespoons Olive Oil, 1 teaspoon Ras el Hanout, 0.5 teaspoon Ground Cumin, 0.25 teaspoon Cinnamon, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Toss everything together until the fries are evenly coated with the spices and oil.
3Carefully spread the seasoned sweet potato fries in a single layer on a baking sheet, making sure they do not overlap.
4Bake the sweet potato fries in the preheated oven for 20-25 minutes. After 10-12 minutes, use tongs or a spatula to flip the fries over to ensure even cooking. Continue baking until the fries are tender when pierced with a fork and have slightly crispy, browned edges.
5While the sweet potato fries are baking, prepare the dip. In a small bowl, whisk together the 0.25 cup Sunflower Seed Butter, 1 tablespoon Lemon Juice, 1 clove Garlic (minced), and 2-3 tablespoons Water until the mixture is smooth and creamy. If the dip is too thick, add a little more water, one teaspoon at a time, until it reaches your desired consistency.
6Serve the warm Spiced Moroccan Sweet Potato Fries immediately with the creamy sunflower seed butter dip on the side.

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