DUKKAH CRUSTED SWEET POTATO FRIES & TAHINI DIPPING SAUCE WITH ROASTED GARLIC

This combination of two simple, but utterly delicious sides, is sure to please. Talented Elaine of Foodbod fame is a woman after my own heart. And so, when she asked me what I would feed her, this recipe I created with the intention of sharing around the start of the year (where has 2015 gone?) sprang to mind.

Sweet potatoes should have their own step on the food pyramid, imo. I truly love them that much. And anything spice-related likewise ticks major boxes for me. The simple recipe is the amalgamation of a variant of a hastily-thrown-together dukkah recipe (strangely, I have not found ready-made dukkah here in Stockholm!) and one for my beloved sweet potato fries. The Tahini Dipping sauce makes a tasty, creamy, vegan alternative to aioli or the like and a legume-free alternative to hummus… So for any Paleo-style eaters out there, this is something for you too.  It is adjustable depending on whether you want a spread, dip or drizzle consistency. And if you like falafel, these simple dishes, with an accompanying green salad, make for the most perfect sides.

Ladies and gentlemen, I present you with Dukkah Crusted Sweet Potato Fries and Tahini Dipping Sauce with Roasted Garlic…

Smaklig måltid, as we say in Sweden!

And do check out lovely Elaine’s amazing veg creations and fab variety of “What would you feed me?” guest posts… it’s truly amazing how versatile plants can be in the kitchen!

Marisa (AKA Miss Marzipan) xx

DUKKAH CRUSTED SWEET POTATO FRIES & TAHINI DIPPING SAUCE WITH ROASTED GARLIC

DUKKAH CRUSTED SWEET POTATO FRIES

INGREDIENTS

1.5 tsp cumin seeds
1 tsp fennel seeds
2 tsp white sesame seeds
2 tsp black sesame seeds
4 tsp pepita and/or sunflower seeds to scatter over
3-4 sweet potatoes, cut into rustic, chips/wedges (see images below)
2 tbsp melted coconut oil/olive oil
At least 1 whole, unpeeled garlic clove for roasting (for the dipping sauce)
Salt and pepper to season

DIRECTIONS

1. Preheat your oven to 190° C (fan) and line a baking tray with baking parchment.
2. Crush cumin and fennel seeds with a mortar and pestle.
3. Pop crushed seeds into a small bowl with the sesame seeds.
4. Place the potato wedges in a large bowl, drizzle over oil and toss potatoes to coat with the oil. Sprinkle over the seed and spice mix and toss gently to coat.
5. Place the coated potato wedges and unpeeled garlic clove (roast extra for later if you like) on the baking tray. Scatter over pepitas and/or sunflower seeds.
6. Bake for 35-40 minutes or until seeds are nicely toasted and potato wedges are baked. I don’t turn them during baking (lazy!), but you can if you like.
7. Serve hot, with Tahini Dipping Sauce with Roasted Garlic to accompany.

TAHINI DIPPING SAUCE WITH ROASTED GARLIC

INGREDIENTS
75 ml tahini
75 ml lemon juice
2 tbsp melted coconut oil/olive oil
75 – 125 ml water (to achieve desired consistency)
1 roasted garlic clove (that was roasted along with your sweet potato fries- easy!)
A pinch of salt
A couple of tsp of chopped fresh herbs to garnish (parsley and chives work well)

DIRECTIONS

1. Squeeze the roasted garlic out of its peel and pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water if desired, a tablespoon at a time, to achieve the consistency you want.
2. When smooth and of the desired consistency, transfer to a bowl and sprinkle over fresh herbs. Serve with Dukkah Crusted Chunky Sweet Potato Fries/falafel/on sandwiches as a spread, etc.