2 - 4 servings

Ingredients

Fries

• 1 large sweet potato, cut into “fries”

• 1 tsp olive oil

• sea salt, to taste

• ground black pepper, to taste

• smoked paprika, 1/4 tsp or more

• cayenne, to taste

• See note on spices in Method

Cilantro Lime Tahini Sauce

• 1/2 avocado

• 1 heaping Tbsp tahini

• 1/2 lime, juiced

• 1 tsp honey

• 1 large clove garlic, roasted

• 1 tsp cilantro

• sea salt, to taste

• ground black pepper, to taste

Garnish

• 2 baby bella mushrooms, minced

• 1 large clove garlic, minced

• 1 tsp cilantro, chopped

• 1/4 tsp olive oil

Method

1. Preheat oven to 425 F.

2. Wash the sweet potato and cut of the tip of each end and discard.

3. Cut the sweet potato in half. Stand both halves up on the cut end and into 1/2 inch sections. Lay each section flat and cut into 1/4 inch thick fries. Place into a large bowl as you cut.

4. Drizzle the olive oil over the fries and toss well to coat all pieces evenly.

5. Sprinkle the sea salt, ground black pepper, smoked paprika and cayenne over the fries. Note: Everyone’s taste buds are different. I’m a spicy gal, and therefore I am heavy on the black pepper, cayenne and smoked paprika. I also don’t cook with much salt so 2 tiny clicks of the salt grinder and I’m good. Feel free to experiment here. Make these fries taste how you dreamed they would.

6. To bake you can use a regular baking sheet or you can do the weird thing I do to make sweet potato fries. I place two small cooling racks on a baking sheet and line the sweet potato fries up in the opposite direction of the metal rungs of the rack. This allows the fries to cook evenly without having to take them out halfway and flipping each one (I’m all about saving time). If you don’t have metal cooling racks, no problem! Lay them out on your sheet pan, bake for 15 - 20 minutes, then take them out and flip each fry and bake for another 15 - 20 minutes. Depending on fry thickness, they should be perfectly cooked and starting to crisp at the ends after about 40 minutes. Feel free to finish with a quick 2 - 5 minute broil if you like your fries on the crispy side.

   Note: Place the clove of garlic for the sauce on the sheet pan with the fries and allow to roast for 5 - 10 minutes.

7. While your fries are baking away, place all the ingredients for the sauce, except for the water, in a food processor or a high speed blender. After the garlic clove is done roasting add it to the mix. Process or blend, adding water slowly to achieve desired consistency.

8. Give your sauce a little taste, if you feel like it could use a little bit more flavor - always add more a little bit at a time to highlight what speaks to your taste buds. You’re the chef here! Once your sauce is perfect, set aside.

   Note: You will most likely have a good amount of sauce here. Feel free to pile it on, or save some for later. It doubles as a really great creamy salad dressing!

9. While your fries continue to bake, mince your baby bellas and second clove of garlic.

10. Put 1/4 tsp olive oil on a pan over medium heat. First sauté your mushrooms for 2 - 3 minutes. Next add the garlic and sauté for another 2 - 3 minutes or until the garlic starts to brown lightly. Remove from heat and set aside.

11. Chop your cilantro garnish and set aside.

12. When your fries are baked to perfection, place them into a bowl or a plate. Drizzle a desired amount of Cilantro Lime Tahini Sauce over the top. Sprinkle the sautéed mushrooms and garlic over the top followed by the fresh chopped cilantro.

13. Enjoy!