Maple-Roasted Sweet Potato 'Fries' with Tahini Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy, sweet, and savory roasted sweet potato wedges paired with a creamy, tangy tahini dip—kid-approved and perfect for snack time or dinner. This American-inspired kid-friendly recipe (vegetarian), ready in about 35 minutes, pairs Sweet potatoes, Olive oil, Maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs peeled sweet potato wedges with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, and 1/2 tsp salt in a large bowl until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
  2. Step 2: Roast for 20-25 minutes, flipping halfway through, until edges are crispy and tender when pierced with a fork.
  3. Step 3: While potatoes roast, whisk together 1/2 cup tahini, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy. Add more water, 1 tsp at a time, if too thick.
  4. Step 4: Transfer roasted sweet potatoes to a serving plate. Drizzle with extra maple syrup if desired, and serve immediately with the tahini dip for dipping.

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