tahini honey sweet potato fries

My spice tolerance has been on its way up for the past few months.  I’ve even been caught with a bottle of hot sauce in my hands on multiple occasions.  My sister in law Natalie would be so proud.  She uses cayenne pepper like I use salt.

Besides a little heat, I’m really digging the sweet + spicy combo. 


When it comes to sweet potatoes, I can’t ever decide if I want to go for a sweet or savory topping.  My sweet topping is usually coconut butter or honey + butter.  My savory topping is usually almond butter, salt + butter, or a sunny side up egg + salt.  Typically, I divide my pile of potatoes straight down the center, topping one half with a sweet combination and the other half savory.


But with this recipe there’s no need to split your pile.

What we have here is a little sweet, a little savory, and a nice kick of spice.

Do you mind if we change the subject from food to photography for one minute?  Check out the 2 photos below.

This photo was take with side light coming in from a window to the left and white matte board, used as a light bounce, to the right.


If I turn myself 90 degrees clockwise, I’m now working with front light instead of side light.  Look at the impact one small move has on the photo!  I kept the white matte board in the same position, so it was bouncing light to the back of the fries.


Print this!

Tahini Honey Sweet Potato Fries

2-3 servings

  • 1 lb sweet potato, sliced ~1/4” thick
  • 2 Tablespoons tahini
  • 1 Tablespoon raw honey
  • 1/2 Tablespoon safflower oil
  • 1.5 Tablespoons apple cider vinegar
  • 1/4-1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne [optional]
  1. Preheat your oven to 375* and line a large baking sheet with parchment paper [optional].
  2. In a large bowl, whisk together the tahini, honey, oil, vinegar, salt, and cayenne [if using].
  3. Pour the sliced potatoes in and toss until well coated.
  4. Spread in a single layer on the baking sheet and sprinkle with a little more salt.
  5. Bake for about 40-45min, until golden brown.  Turn fries at 20min and toss once more towards the end.  You may also want to rotate your baking sheet [half way through] to ensure even cooking.

notes:  To make vegan, sub maple syrup instead of honey.  Natural peanut butter or cashew butter can be subbed for tahini.  Feel free to add the cayenne or not.  For best cooking results, slice or cube the potato to about 1/4” thickness.  Check this post, for a fry slicing tutorial. 


My sweet + savory problem has been solved.


Was it incredibly warm where you are this weekend?  There has been a burst of springtime over here, and we definitely soaked it up.  While I’m still hoping to get out on the snowboard at least once more, it was great to get back on our bikes for a long ride.  The indoor bike trainer was starting to become a bit monotonous.  The dogs were walked, breweries were biked to, Bezzerwizzer was played, and late night delivery was scarfed. 

Chris also built our first ever raised garden bed today.  More details on that to come!  We’re currently looking for good seed sources and deciding what all to plant.  I’m really hoping I take after my father’s green thumb!