Dukkah Crusted Sweet Potato Fries + Tahini Dipping Sauce
Try this Dukkah Crusted Sweet Potato Fries + Tahini Dipping Sauce recipe, or contribute your own.
Try this Dukkah Crusted Sweet Potato Fries + Tahini Dipping Sauce recipe, or contribute your own.
- 1 1/2 teaspoon cumin seeds.
- 1 teaspoon fennel seeds.
- 2 teaspoons white sesame seeds.
- 2 teaspoons black sesame seeds.
- 4 teaspoons pepita and/ or sunflower seeds to scatter over.
- 3-4 sweet potatoes (cut into rustic chips/ wedges).
- 2 tablespoons melted coconut oil/ olive oil.
- 1 whole, unpeeled garlic clove for roasting (for the dippin
- salt and pepper to season.
- 1 pinch salt.
- 1-2 teaspoon chopped fresh herbs to garnish (parsley and chives
- 75 ml tahini.
- 75 ml lemon juice.
- 2 tablespoons melted coconut oil/ olive oil.
- 75-125 ml water (to achieve desired consistency).
- 1 roasted garlic clove (that was roasted along with your swe
- Carbohydrate 1.01093999794896 g
- Cholesterol 0 mg
- Fat 0.287486666083402 g
- Fiber 0.769466650355378 g
- Protein 0.305466666046923 g
- Saturated Fat 0.00927999998117235 g
- Serving Size 1 1 recipe (2g)
- Sodium 1.7013333298816 mg
- Sugar 0.241473347593585 g
- Trans Fat 0.0539399998905643 g
- Calories 7 calories
Step-by-step
- Preheat your oven to 190° C (fan) and line a baking tray with baking parchment.
- Crush cumin and fennel seeds with a mortar and pestle. Pop crushed seeds into a small bowl with the sesame seeds. Place the potato wedges in a large bowl, drizzle over oil and toss potatoes to coat with the oil. Sprinkle over the seed and spice mix and toss gently to coat.
- Place the coated potato wedges and unpeeled garlic clove (roast extra for later if you like) on the baking tray. Scatter over pepitas and/or sunflower seeds.
- Bake for 35-40 minutes or until seeds are nicely toasted and potato wedges are baked. Turn them after 20 minutes if you like.
- Squeeze the roasted garlic out of its peel and pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water if desired, a tablespoon at a time, to achieve the consistency you want.
- When smooth and of the desired consistency, transfer to a bowl and sprinkle over fresh herbs.
Swapping unrefined coconut oil for extra-virgin olive oil shifts the roasting profile significantly, raising the smoke point slightly and imparting a savory fruitiness rather than tropical warmth. Roasting root vegetables in a tight oven space requires careful management of radiant heat to ensure moisture escapes effectively.
Judging Doneness Visually
Without a thermometer, rely entirely on physical transformations. Raw sweet potatoes contain starches that must gelatinize before the interior becomes tender. At 190 degrees Celsius on a parchment-lined baking tray, look for the exterior seeds to shift from matte to golden brown at the 35-minute mark. Pierce the thickest wedge with a paring knife; the steel should slide through the flesh with zero resistance. If the center feels dense or offers mechanical feedback, return the tray to the oven for five-minute increments.
Emulsifying Tahini and Acid
Sesame paste reacts aggressively to liquids, initially seizing into a thick paste before smoothing out. Whisking 75 milliliters of lemon juice directly into 75 milliliters of tahini triggers this thickening instantly. Thin the emulsion gradually by adding water one tablespoon at a time until the mixture coats the back of a spoon smoothly. Fresh lemon juice provides bright acidity that cuts through the rich sesame solids far more aggressively than bottled alternatives, altering the balance of the finished sauce.
