Back when I didn't eat meat, I think if there was one thing I used to overeat, it was sweet potatoes, especially in the form of fries. Not as if sweet potatoes took the place of meat, but I just wasn't into imitation meat and tended to eat an over abundance of vegetables, but sweet potatoes were always my go to. Freshly baked out of the oven, crispy, salty, a little sweet, dipped in hummus or with a fried egg an avocado; I was addicted!
Back then I think I was eating a little too many because I started noticing I was turning a little orange and developing a nice "beta- glow" lets call it, if you will, so I practically eliminated them from my diet until recently. This time, I am all about the Japanese yams! To me, they are creamier and less sweeter than the other sweet potatoes, yet some people think that these taste the sweetest almost like dessert?! Maybe it's just the ones that I have picked up and it depends on the regions? Either way, if that is the case, it would be perfect in sweet potato bowls with cinnamon, yogurt, and some nut butters!
Anyways, back to this recipe! Since I always make sweet potato fries the same way- coconut oil, cinnamon, sea salt and pepper, I wanted to make something a little different- something with a little texture and bite to it! I decided to give these fries a little crust, but still bake them and keep them healthy! I added a mixture of coconut oil, hazelnut, and chia seeds to coat the sweet potatoes and baked them in the oven and they came out amazing! Super crispy, crunchy on the outside, yet tender in the middle. I practically ate the entire batch right off the pan the second they came out the oven...I guess my "beta-glow" will be coming back again....
I also wanted to make a dip for these fries since it is football season and I love snacking on sweet potato fries in the afternoon, breakfast (yes breakfast!!) or honestly having them as a lazy dinner with a little something else on the side. I decided to take Cedar's Original Hommus (yes, I am spelling it that way on purpose) and dress it up a bit to make the perfect dip. I love Cedar's because they use wholesome ingredients, that are non-GMO, without preservatives, and have so many amazing flavors to choose from!! Also, because it tastes amazing just as is! It is my favorite go-to hummus! I decided to make a dip using ingredients like avocado, cilantro, limes, garlic, and their hommus to make a light and refreshing dip that paired so well with the savory fries! Trust me, you're not going to be able to stop after the first dunk! The dip is so easy to make, that it also spreads perfectly on sandwiches, with crackers, and other veggies! It is so versatile and only takes about 5 minutes to blend up.
Head over to the Cedar's website, by clicking here, to check out my recipe and receive a free coupon!
Prep time: 15 minutes
Total time: about 1 hour
1 large Japanese Yam
3 tbsp. hazelnut flour
1 tbsp. coconut oil, melted
2 tbsp. chia seeds
pinch of sea salt
1 container of Cedar's Original Hommus
1 ripe avocado
1 juice of 1 lime + half of anther
2 cloves of garlic, minced
3 tbsp. olive oil
1 tub of cedar’s original homes
pinch of sea salt and pepper (or to taste)
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Cut the sweet potato evenly into wedges and place into a plastic bag or a large bowl.
- Add the sea salt, olive oil, hazelnut flour, and the chia seeds to the bag or the bowl.
- Shake the bag until all of the wedges have been coated with the mixture.
- Spread evenly onto the baking sheet.
- Bake for 20 minutes at 400 degrees. Flip them and turn the oven up to 415 degrees and bake for another 20 minutes or until desired crispiness.
- In a food processor, add all of the ingredients. Pulse until well incorporated.
- Taste test and adjust to your desired taste.
*It should still have the same consistency as hummus, yet a little on the thicker side, so be careful to not over mix.