Go Back

Sweet Potato Baked Fries and Hummus Dip


  • 1 purple and 1 orange sweet potato any colors will work
  • Olive oil
  • Salt I prefer Himalayan pink
  • Optional- Smoked paprika to taste


  • 1. Wash and cut potatoes into strips of equal size (skin on).
  • 2. Soak potato strips in ice cold water for about 30 minutes to release the starch. This will allow them to get crispier when baking. (You can skip this step if you are tight on time).
  • 3. Line a baking sheet with parchment paper and preheat the oven to 400°.
  • 4. Remove potatoes from water, dry them, and lay them on the parchment lined baking sheet. Drizzle lightly with olive oil, and a light dusting of himalayan pink or other sea salt.
  • 5. Roast for about 45 minutes, turning strips halfway through.
  • 6. Remove potatoes from oven and enjoy with your favorite store bought hummus (or you can make your own - recipe below), topped with a drizzle of olive oil and a sprinkle of smoked paprika.


Hummus Ingredients:
2 cups chickpeas, cooked and drained OR canned (liquid reserved)
1/2 cup tahini
1/4 cup olive oil
2 cloves garlic, peeled and chopped
Juice of 1 lemon
Salt and pepper to taste
Optional - 1 tsp smoked or sweet paprika + more for sprinkling
Optional - Chopped fresh parsley
1. Add chickpeas, tahini, garlic, lemon juice and paprika (if desired) to food processor. Blend for a minute and then slowly drizzle in oil to blend well. Add a little chickpea water if needed to create a smooth consistency.
2. Taste and adjust seasoning, adding salt and pepper.
3. Drizzle with olive oil and a sprinkle of paprika to serve. Top with fresh parsley.