Dukkah Crusted Sweet Potato Fries




Dukkah Crusted Sweet Potato Fries


  • 1 1/2 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 4 teaspoons pepitas 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 dipping sauce)
  • Salt + pepper to season
  • :
  • Tahini Dipping Sauce with Roasted Garlic
  • 1 pinch salt
  • 1-2 teaspoon chopped fresh herbs to garnish (parsley and chives work well)
  • 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 sweet potato fries)


  1. For the fries:
  2. Preheat oven to 190° C (fan). Line a baking tray with baking parchment.
  3. Crush cumin & 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.
  4. 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.
  5. Bake for 35-40 minutes or until seeds are nicely toasted & wedges are baked. Turn them after 20 minutes if you like.
  6. To make the Dipping Sauce:
  7. Squeeze the roasted garlic out of its peel & pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water to achieve the consistency you want.
  8. When smooth & of desired consistency, transfer to a bowl and sprinkle over fresh herbs.
  9. Serve Fries hot, with Tahini Dipping Sauce to accompany.



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