Sweet Potato Fries With Turmeric Tahini Dip

• 4 sweet potatoes medium, thinly sliced, peel on
• 2 tablespoons coconut oil
• 1 teaspoon sea salt
• freshly ground black pepper
• 1 dash cayenne optional
• 1 dash cinnamon optional
• 1 tablespoon hot water
• 2 tablespoons tahini organic
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon maple syrup

1. Preheat the oven to 425 degrees F.
2. Slice the potatoes in small "fry" size shapes, try to slice them in uniform sizes so they'll bake at the same rate.
3. On a lined baking sheet greased with coconut oil, toss the fries with coconut oil and seasonings until well coated. Evenly spread the fries in 1 layer- don't overlap fries, these won't cook or crisp. If you need more room use 2 baking sheets.
4. Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
5. Bake for 8-10 minutes, flip each fry on a new side and return to baking for another 10 minutes- do this until all sides have been slipped (total of 35-40 minutes baking time). Sweet potatoes may burn on the edges slightly, this is okay, just taste test!
6. Enjoy immediately or let completely cool before storing in an airtight glass container. Reheat in a toaster oven, oven, or skillet to quickly warm through. Upon reheating the fries may lose some crispness.
7. For the Turmeric Tahini Dip:nn a small mixing bowl, simply combine all the ingredient until smooth. You can add a little more hot water (about 1 teaspoon at a time) until you've reached your desired consistency. Store for up to 1 week in an airtight container. Serve as a dip with the Simple Sweet Potato Fries.

sweet potatoes, coconut oil, salt, freshly ground black pepper, cayenne optional, cinnamon optional, water, tahini organic, salt, ground black pepper, maple syrup

Taken from www.yummly.com/recipe/Sweet-Potato-Fries-with-Turmeric-Tahini-Dip-1576692 (may not work)