These delicious, crispy sweet potato Spicy Fries with Ranch are Paleo & Whole30 compliant. AIP option, gluten free & dairy free.
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, toss the sweet potatoes with the olive oil and toss to coat.
In a small bowl, combine the SPICE BLEND. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.
Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd and also do not salt them until they are done roasting.
Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.
While the sweet potatoes are roasting, mix the RANCH DIP ingredients together in a small bowl, then place in the refrigerator to chill.
Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip. Enjoy!
For even more flavor, mix up the ranch dip the night before to give the flavors more time to combine and develop.
For an easy homemade, additive-free yogurt, try this recipe.
This probiotic and this coconut milk (for homemade yogurt)