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Sweet Potato Fries with TurmeriX® Tahini Dip


  • 3 medium sweet potatoes, thinly sliced, peel on
  • 2 tbsp coconut oil
  • 1 tsp salt
  • Freshly ground black pepper
  • Dash of cayenne
  • Dash of cinnamon
For the TurmeriX® Tahini Dip:
  • 1 tbsp hot water
  • 2 tbsp tahini
  • ½ tsp TurmeriX®
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp maple syrup


    • Preheat the oven to 400°F.
    • Using a bowl, toss the fries with coconut oil and seasonings until well coated.
    • Evenly spread the fries on a lightly greased baking sheet. Arrange your fries in a single layer and don’t overcrowd, otherwise, they will never crisp up.
    • Bake for 8-10 minutes, flip each fry on a new side and return to baking for another 10 minutes- do this until all sides have been flipped (total of 35-40 minutes baking time). Sweet potatoes may burn on the edges slightly, this is okay, just taste test!

    For the TurmeriX® Tahini Dip: In a small mixing bowl, simply combine all the ingredients until smooth. You can add a little more hot water (about 1 teaspoon at a time) until you’ve reached your desired consistency. Store for up to 1 week in an airtight container. Serve as a dip with the Sweet Potato Fries.
    Note: You can substitute in regular potatoes for sweet potatoes.

    Post adapted from TurmeriX Australia.