I must confess that I am in love with these Mexican Spiced Baked Sweet Potato Fries with Creamy Cheesy Vegan Dip. The fires are Sweet and Spicy, crispy around the edges and tender on the inside and wait the fun is not over yet!!! Try serving the fries with the creamy cheesy dip and you got an amazing healthy snack for the weekend that is going to be hard to resist.
I must warn you though! These babies are so addictive! Not to worry as sweet potatoes are healthier than regular fries because they have a lower glycemic index. That means, your blood sugar won’t rise as high when you eat a sweet potato compared to a white potato. In addition, they are packed with vitamin A, C and fiber and considered as one of the World’s Heathiest Food.
The dip is just out of this world! It’s creamy, tasty and full of cheesy flavors. To make the dip, I have used mix of cashew nuts and sunflower seeds combined with home-made fresh tomato salsa, cumin and nutrition yeast for the cheesy flavor! It’s so creamy and cheesy that you wouldn’t believe there is no actual cheese in the recipe. YUM!!
The recipe is very easy to make, but remember that you soak your cashews and sunflower seeds overnight if you don’t have a high-powered blender.
Tips for making crispy sweet potato fries
When it comes to making Sweet potato fries, if you’ve made them before, then you are aware that sometimes they can be tricky as they can end up not crispy and rather soggy. Here are some tips for making crispy potato fries.
Make sure to cut all the fries in the same size. Soak the cut potatoes in cold water for about one hour, this will help to remove the extra starch so the fries will be crispy when baked.
Coat the cut potatoes with a thin layer of corn starch before backing, this well help to crisp up.
It is important to spread the cut potatoes evenly on the baking tray leaving enough space between the potatoes to allow the moisture to scape in the oven. That means, you might need to cook in batches if needed.
Enjoy these crispy baked fries as a healthy snack or side.
I love the smokiness and earthy taste of sweet paprika powder and I use them a lot in my recipes, if you do not like the taste of smoked paprika, use normal paprika or chili powder. I use a non-stick baking tray but if you don’t have one, Line your baking sheet with foil and spray with nonstick cooking spray.
For the Creamy Cheesy Vegan Dip
- ½ cup cashew nuts, soaked overnight in water
- ¼ cup sunflower seeds, soaked overnight in water
- ¾ cup fresh tomato salsa
- ¾ cup room temperature water
- 6 tablespoons nutritional yeast
- 2 teaspoons ground cumin
- ½ teaspoon sea salt
For the Sweet Potato Fries
- 2 medium sweet potatoes
- 2 teaspoons cornstarch
- 2 tablespoons olive oil
- Sprinkle of smoked paprika, garlic powder, sea salt and freshly ground black pepper for seasoning
- Preheat the oven to 230 degrees Celsius.
- Proceed with making the fresh tomato salsa as per the recipe in the link. Once it’s done cover and refrigerate.
- Peel the sweet potatoes and cut them into 1.5 cm thick fries. Set aside.
- Add the potatoes into a large bowl filled with cold water, and let it soak for at least 1 hour. Drain the water and rinse the fries again with cold water couple of times and then drain completely. Transfer on a kitchen towel and pat dry.
- Add the cornstarch to a big sized zip top bag, then add the cut potatoes and shake the bag to coat the fries in cornstarch. You only need a thin layer of corn starch on the potatoes so make sure not to over coat them. Shake off the excess in case of lumps.
- Transfer the fries into a large bowl, drizzle with olive oil then sprinkle with smoked paprika, garlic powder, sea salt and freshly ground black pepper. Mix everything together thoroughly with your hand.
- Transfer the potatoes onto the non-stick baking tray and spread into a single even layer. Your potatoes must not touch each other, If so use a second foil-lined baking sheet for the rest of the fries.
- Bake in the oven for 15 minutes. Remove fries from toss everything around, then back in the oven and bake for another 15 minutes until fries are golden brown.
- Meanwhile make the dip, drain the water and rinse the cashew nuts and sunflower seeds. Put them inside the blender together with all the rest of the ingredients. Blend until smooth and creamy.
- Transfer the dip mixture into a saucepan and on a low heat, let it cook for 5 minutes whisking frequently so it doesn’t stick to the bottom of the pan. Turn of the heat and set aside.
- Turn off the oven, open the door partially, and let the fries stay in the oven for another 8-10 minutes. This will help to crisp up. Remove from oven and serve hot with dipping sauce.
The recipe for the dip yields 2 cups.