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Maple Cinnamon Sweet Potato Fries with Tahini Dip

Crisp-edged, tender sweet potato wedges dusted with cinnamon and smoked paprika, served with a creamy maple-tahini dip.

Maple Cinnamon Sweet Potato Fries with Tahini Dip

Ingredients

  • 4½ medium600 gSweet potatoesscrubbed and cut into thin wedges
  • 1 tbsp14 gOlive oil
  • 1 tbsp8 gCornstarch
  • ½ tsp1 gGround cinnamon
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • 3 tbsp45 gTahinistirred
  • 2¼ tsp15 gMaple syrup
  • 1 tbsp15 gLemon juice
  • 2 tbsp30 gWaterwarm

Steps

  1. Preheat the air fryer to 400°F (200°C).
  2. Toss the sweet potato with the olive oil, then sprinkle with the cornstarch, cinnamon, paprika and most of the salt and toss until evenly coated.
  3. Air-fry in a single layer, in two batches if needed, for 16 to 18 minutes, shaking the basket halfway, until the edges are crisp and the centers are tender.
  4. Meanwhile, whisk the tahini, maple syrup, lemon juice, the remaining salt and enough of the warm water to make a smooth, dippable sauce.
  5. Serve the fries hot with the dip on the side.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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