Free time has been pretty sparse around here these past few weeks, which led me to attempt something new for the blog. I’ve decided to start sharing slightly different posts on here during the weekends – posts featuring a simple recipe. Something that’s easy to make, or require only a few ingredients. It could be a drink, a smoothie, a snack, a side. Simple, yet delicious.
I have so many recipe ideas that I’m dying to share with you all. But the truth is, sometimes just the thought of developing one blog post from start to finish feels overwhelming. The whole process of creating one post, from the moment a recipe idea pops into my head to the time I finally press the “publish” button literally takes hours of work. I fell into the habit of shooting, editing and publishing many photos for each of my posts. I usually include nutritional information or interesting health facts about a specific ingredient or dish. I write all of my posts both in English and French, which is also a labor-intensive process. Those are all things I love to do, and I’ll keep on doing them in my regular weekday posts. But I felt the need to simplify things a little on the weekends. It will allow me to share more recipes with you all, while giving me some much needed breathing space. Win win.
So my goal for these new weekend posts is to get straight to the point: sharing a really good and simple recipe, with little text, and only a few photos.
I’m kicking it off with a favorite of mine: oven-baked sweet potato fries. I would choose sweet potato fries over regular fries anytime in a heartbeat. In my opinion, traditional fries do not even compare to how good these are. Plus, these are much healthier too. Pair them with this dreamy tangy, garlicky, herbed tahini sauce and you’re going straight to heaven.
Notes on the recipe: The recipe for the tahini sauce yields a little more than one cup of sauce, so you will have more than enough. Use leftovers with raw veggies or crackers, on salads and pasta, or with tacos or burritos.
- 2 medium sweet potatoes
- 1-2 tbsp melted ghee or coconut oil
- ½ tsp sea salt
- ½ tsp smoked paprika (or more, to taste) - optional
- ½ cup tahini
- ⅓ cup packed of each: fresh parsley, mint and cilantro, chopped + more cilantro to serve (optional)
- 2 large garlic cloves, minced
- Juice of 1½ lemon
- ½ tsp sea salt
- ¼ cup water
- Preheat the oven to 400F.
- Rinse the sweet potatoes under running water and scrub thoroughly with a potato scrubber to remove any dirt (no need to peel the skin).
- Cut the sweet potatoes into thin strips and place into a large bowl. Pour the melted ghee or coconut oil over the potatoes. Add salt and smoked paprika and toss to coat evenly.
- Transfer the potatoes to a large baking sheet lined with parchment paper. Spread the potatoes evenly in a single layer.
- Roast for 25-30 minutes, or until slightly brown and crispy, turning the fries once or twice during that time to ensure even roasting (time may vary according to the size of your fries). Remove from the oven and sprinkle with sea salt.
- Place all the sauce ingredients in your blender and blend until smooth and creamy. Thin with more water as needed to achieve desired consistency. Taste and adjust seasoning with more salt or more lemon juice.
- Serve the sweet potato fries with extra chopped cilantro (optional) and the herbed tahini sauce.
Eliminate the unnecessary. Less is more.