Crispy baked sweet potato fries

By Julie Daniluk
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  • 8 cups sweet potatoes (about 3 large or 4 medium)
  • 1/3 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1 teaspoon pink rock or grey sea salt
  • Turmeric, ginger, thyme, garlic powder

Dreamy dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup sugar free avocado mayo (or extra-virgin olive oil)
  • 2 tablespoons filtered water
  • 1 teaspoon - 1 tablespoon raw honey
  • 1 tablespoon *tamari (wheat-free) OR coconut sauce OR mustard


  1. Preheat oven to 450º F.
  2. Cut sweet potatoes into one centimeter slices to resemble the usual French fry shape. You don't have to peel the sweet potatoes, just wash and clean them from any dirt, holes and bumps.
  3. In large bowl, combine sweet potatoes, oil, flour, salt, and spices, and toss until well coated.
  4. In a single layer, spread sweet potatoes on cookie sheet without overcrowding. Bake until crisp, about 30 minutes.
  5. Serve warm.

Dreamy dressing:

  1. Blend until creamy.  Makes 1/2 cup.

*Use tamari for an Asian flare and mustard for a classic BBQ meal.

Recipe is from Julie’s book Meals that Heal Inflammation and permission to republish is granted by Penguin Random House. 


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