We’ve all been there—you’re trying to eat healthfully but your family has other plans. Whether you’re visiting your hometown and your relatives prefer Oreos to oatmeal or your kids are asking for french fries instead of broccoli, aligning your health with your family’s palate can be tricky. These baked sweet potato fries are here to bridge the gap.

You can prepare these with any spices you like, or sea salt alone: these have an earthy kick with fennel seed, cumin, and coriander, and are loaded with fresh lemon tahini sauce flecked with parsley and cilantro. And it’s all topped off with creamy feta. 

Related: A 3-Day Clean Eating Meal Plan

Watch your family flock to the kitchen, but don’t bother mentioning that these loaded baked sweet potato fries are actually packed with calcium, plant protein, digestion-soothing spices, and even some leafy green herbs.



  • 3 medium-large sweet potatoes
  • 1 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
for sauce
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 small clove garlic
  • 2 teaspoons fresh parsley leaves
  • 2 teaspoons fresh cilantro leaves
for garnish
  • 1/4 cup crumbled feta
  • fresh cilantro and parsley, chopped


  1. Preheat oven to 425º. 

  2. Peel sweet potatoes and slice in half lengthwise. Cut into fry-shape pieces, continuing to slice lengthwise into wedges about 1/3” thick. Try to cut relatively the same thickness and size, so they’ll cook evenly.

  3. Place potatoes in a large plastic ziplock bag. Add coriander, cumin, and fennel seeds. Seal bag and shake to coat. Open, and add olive oil. Shake to coat again, evenly distributing seasoning and oil.

  4. Line a baking sheet with parchment paper, and spread potatoes in a single, even layer. Sprinkle with sea salt.

  5. Bake for 10-12 minutes, then flip potatoes with a metal spatula. Bake another 7-10 minutes, until they begin to brown and blister.

  6. Remove from oven.

  7. While potatoes bake, place tahini, water, lemon juice, garlic, and sea salt in a blender and blend till completely smooth. Then add parsley and cilantro and pulse a few seconds more, until the herbs are flecked throughout.

  8. Serve fries topped with tahini sauce, crumbled feta, and more fresh cilantro and parsley!

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

3 servings