Baked Sweet Potato Fries w/Garlic-Hummus Dip

Baking sheet filled with baked sweet potato fries sitting on a striped napkin.

A healthier take on an American classic, these sweet potato fries are salty, crispy, and baked to perfection.



2 large sweet potatoes

1 tbsp chickpea flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

For the Garlic-Hummus Dip

1 15oz can chickpeas

1 tbsp miso paste

1 tbsp tahini

4 cloves garlic

1 tsp sea salt

1/2 c water


1. Preheat oven to 425 degrees F (215 C) and line a large baking sheet with parchment paper. Peel and cut sweet potatoes into fry shapes about 1/2 inch thick. Place in a large bowl with chickpea flour, garlic powder, onion powder, and salt. Toss to coat.

2. Bake sweet potato fries for 20 minutes. Remove from oven to flip and then return to oven for an additional twenty minutes or bake until fries have reached desired crispiness. Allow fries to cool for about 10 minutes prior to serving.

3. While fries are baking, place all of the ingredients for the garlic-hummus dip into a food processor. Run the machine until the sauce is completely smooth. Serve chilled or at room temperature with the sweet potato fries.



*Nutrition information includes garlic-hummus dipping sauce.


Keywords: sweet potato, fries