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Loaded Greek Sweet Potato Fries! Crispy sweet potato fries with feta, chickpeas, parsley and a lemon-tahini sauce. Vegetarian and gluten-free | www.delishknowledge.com

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Loaded Greek Sweet Potato Fries! Crispy sweet potato fries with feta, chickpeas, parsley and a lemon-tahini sauce. Vegetarian and gluten-free | www.delishknowledge.com

Loaded Sweet Potato Greek Fries

  • Author: Alex
  • Yield: 4 servings 1x
  • Category: main, dinner, appetizer
  • Cuisine: Mediterranean, American, Football Snacks

Description

Loaded Sweet Potato Greek Fries! Crispy sweet potato fries with feta, chickpeas, parsley and a lemon-tahini sauce. Vegetarian and gluten-free. 


  • Author: Alex
  • Yield: 4 servings 1x
  • Category: main, dinner, appetizer
  • Cuisine: Mediterranean, American, Football Snacks
  • Author: Alex
  • Yield: 4 servings 1x
  • Category: main, dinner, appetizer
  • Cuisine: Mediterranean, American, Football Snacks
Scale

Ingredients

Tahini Sauce: 

  • 1/3 cup tahini (sesame seed paste)
  • 1/3 cup water
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp salt

Fries: 

  • 4 medium sweet potatoes
  • 2 teaspoons corn starch (makes for crispy fries in the oven)
  • 1 tablespoon olive oil (might need a little more depending on the size of your sweet potatoes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

Toppings:

  • 1 (15 ounce) chickpeas, drained and rinsed then roughly chopped (makes it easier to eat)
  • 1/2 cup chopped parsley
  • 1/2 cup crumbled feta cheese

Instructions

  1. Make the lemon-tahini sauce. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender or food processor and blend until creamy and smooth. The mixture should be the consistency of ranch dressing; if it’s too thick, add a bit more water. While you don’t have to use a blender or food processor, it’ll make it much easier to blend everything together. Season to taste for salt/spices and set aside. 
  2. Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into even, fry-shaped pieces. Ideally, you want the potatoes to be as similar in size as possible for even cooking. 
  3. Place fries in a large bowl (or large plastic bag for easy shaking) and sprinkle with cornstarch to evenly coat. Add in the olive oil and spices, then mix or shake to evenly cover. 
  4. Place fries in a single layer on a non-stick baking sheet (they need to be in a single layer so they crispy and don’t steam). Depending on how large your baking sheet is, you may need two sheets. 
  5. Bake for 15 minutes, then toss and bake another 10-15 minutes until crispy and cooked through.  
  6. Remove from oven and drizzle with tahini sauce. Sprinkle with feta, chickpeas and parsley, then serve. 
  7. These are messy and delicious! Serve them on a plate with a fork for easy eating. 

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