< Back to Recipe Center

Sweet Potato Fries with Spicy Almond Butter Dip

Sweet Potato Fries with Spicy Almond Butter Dip
Prep time: , Cook time: , Total time:


Flexitarian Recipe created by Lily Kunin for Almond Board of California



Sweet Potato Fries

2 medium (about 1 ½ pounds) sweet potatoes

2 tablespoons extra-virgin olive oil

1/4 cup + 2 tablespoons almond flour

A pinch of both sea salt (or pink Himalayan salt) and freshly ground black pepper

1 jalapeno, sliced

Spicy Almond Butter Dip

5 dried arbol chiles, stems and seeds removed (see Note)

1 dried guajillo chile, stems and seeds removed

1 cup whole, unroasted almonds

1/4 cup extra-virgin olive oil

1 teaspoon fresh lime juice

1/2 teaspoon sea salt (or pink Himalayan salt)

1 teaspoon garlic powder

1 teaspoon onion powder

Optional Toppings

1 teaspoon toasted sesame seeds

Handful of scallions, sliced

Handful of cilantro, chopped

3-4 lime wedges



Preheat oven to 425°F. Line a baking sheet with parchment paper.

For the fries: While the oven is heating, lightly rinse and pat dry the sweet potatoes with a dish towel and cut into 1/4” matchsticks (use a mandoline if you have one). In a plastic bag, toss sweet potatoes with the oil . Add the almond flour and salt and pepper. Place the potatoes on the baking sheet in a single layer, making sure each fry has enough space and they aren’t touching. Place the jalapeno on the sheet alongside the fries, but not touching them.

Bake for about 30 to 35 minutes, flipping the potatoes halfway through, until sweet potatoes are tender and start to turn golden brown. Remove from oven and sprinkle with another pinch of salt.

For the dip: Cover the chiles in a small glass bowl with boiling water. Let soak until they are completely soft, about 10 minutes, and then drain the excess water from the bowl. Place chiles in a blender with almonds, oil, lime juice, salt, garlic powder and onion powder until smooth, about 2 minutes.

After the fries have slightly cooled, add them to a platter and top, if desired, with sesame seeds, scallions, cilantro, jalapenos and lime wedges, along with a small bowl of the spicy almond butter for dipping.

Note: If you can’t find whole dried chiles, substitute ¼ to ½ teaspoon ground pure chile pepper, such as arbol or chipotle. You may need to add 1 or 2 tablespoons warm water to help puree the nuts.

For a sweet addition, add a side of sliced pears alongside the fries, for another dipping option.

Optional: Substitute the fries for red peppers for a sweet and spicy addition.

Nutritional Info:

Nutritional Info:

Calories: 487

Fiber: 9 g

Fat:  35 g

Cholesterol: 0 mg

Sat Fat:  4 g

Sodium: 347 mg      

Mono Fat:  21 g

Calcium: 149 mg

Poly Fat:  5 g

Magnesium: 141 mg

Protein:  11 g

Potassium: 901 mg

Carb:  38 g

Vitamin E: 13 mg*

Sugars: 11 g


* total alpha-tocopherol equivalents


Rate this Recipe
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.