Baked Sweet Potato Fries with Dill Dip

Baked Sweet-Potato Fries & Dill-Dip


Serves 5-6

  • 4 medium sized sweet potatoes
  • ½ C raw cashew, soaked 1 hour
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. nutritional yeast
  • 2 tsp of starch
  • 1 tsp of sea salt
  • 1 tsp of crushed black pepper
  • ½ tsp of garlic powder
  • ½ tsp of chopped Fresh rosemary

Avocado Dill Dip

  • 1 ripe avocado
  • 2 Tbsp. yogurt (optional, remove to make vegan)
  • 2 Tbsp. water
  • 2 Tbsp. lemon juice
  • 2-3 strips of fresh dill
  • ½ - 1 tsp of salt


Cut potatoes into french-fries strips. Use food processor to blend soaked cashew with vegetable oil. Mix in nutritional yeast, salt, pepper, garlic powder, rosemary, and finally the starch (starch can help baked strips to crisp better). Pour contents into large bowl with potatoes, use hands to mix and spread evenly. Place fries on non-stick pan, make sure they are not touching each other and are spread out evenly. Bake for 25 minutes at 350 degrees, then broil at 400 degrees for another 10 minutes. Avocado Dill-Dip: put all ingredients into food processor, blend, then pour out and chill for a few minutes. Dip away and enjoy!


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