Nothing says 'weekend' like crispy sweet potato fries baked to perfection!

Jon and I could perhaps be termed sweet potato fry connoisseurs, even choosing restaurants on the few occasions where we eat out based on this dish. No dusted pre cut packaged fries for us. We yearn for lovingly baked deliciousness with an earthy flavour and a balanced crispiness. Currently, two of our favourite places are Universal Grill in Toronto and the Cork in Elora.

So you can imagine that we would have put in siginificant effort into creating a perfect recipe so we could make these for ourselves! No matter how much I tried at first, I could not acheive the taste I was looking for, however. In time, I came to realize that the trick to perfect yam frites is 1)temperature 2)butter! From that moment on, life has been sweet. Literally.

I am also including a recipe for a homemade dip - it is a modification on a recipe from Paleo Comfort Foods for paleo mayo. I loved the idea, however, you know how I feel about seed/nut oils which are generally used, so I replaced it with coconut oil, and added a garlic/honey flavour. Problem solved!




TIME: 45 min

YIELD: serves 3-4 depending on how hungry the individuals in question are ;)


5 large sweet potatoes (preferably organic, but if not, go for local)

4 tbsp butter (or palm oil)

1 tsp pepper

1/4-1/2 tsp sea salt - or to taste


1. Preheat oven to 450 deg.

2. Peel and Chop sweet potatoes into fries in a large bowl. (I accentuated PEEL as the fries in the picture have the peel on, and while Jon likes those on occasion, I would not recommend it. They end up sweeter, and do not get as good of a coating of the spice, however are still delicious. Just my preference - if you have the time, please peel, and you will thank me.)


3. Melt butter in a saucepan on the stove, and add to bowl.

4. Toss fries until compeltely coated with butter.

5. Add spices/salt.

6. Bake for 15 min, flip, and bake for another 15 min.

7. Remove from oven and serve with the dip. I like to spinkle some more sea salt prior to serving.


TIME: 5 min

YIELD: 1/2 cup


1 free range egg (straight from the fridge)

1 tbsp freshly squeezed lemon juice

1/4 tsp ground organic mustard seed

1/2 c coconut oil

1/2 c olive oil

5 small cloves of garlic (or to taste - we love garlic!)

1/2 tsp dried parsley

1 tsp honey

1 tsp pepper

1/2 tsp sea salt

1/4 tsp organic mesquite powder


1. Juice lemon.

2. In a blender, mix egg, mustard powder, and lemon juice until smooth.

3. Slowly add in oils (olive + coconut) one tsp at a time, blending a bit after each. I know this seems tedious, but if you rush it, you will not get the texture or thickness we are looking for. By the time the oils are all added, the dip should be thick and shiny.

4. Add garlic, sea salt, pepper, mesquite, parsley, and blend.

5. Serve!