4 ratings

Sweet Potato Fries With Spicy Almond Butter Dip

A crispy sweet potato fry only requires an oven

Recipe Courtesy of Clean Food Dirty City and California Almonds

“These fries would be amazing with any dip but this spicy almond dip makes it extra special. The spicy chilis mixed with almonds blend into a surprisingly creamy dip that is packed with healthy fats and protein.  It sounds fancy and complicated when you read the ingredients, but it really only takes about a minute of hands on time. Adjust the spices to your liking and dig in!”

Lily Kunin


This makes a rather spicy dip so add less chilies if spice isn’t your thing. If you can’t find whole dried chili, substitute ¼ to ½ teaspoon ground pure chili pepper, such as arbol or chipotle. You may need to add 1 or 2 tablespoons warm water to help puree the nuts. You may also serve the dip with fresh veggies such as red peppers and cucumbers.

Optional Toppings: sesame seeds, scallion (sliced), cilantro (chopped)


For the Sweet Potato Fries

  • 1 1/2 Pound sweet potatoes (about two medium sized sweet potatoes)
  • 2 Tablespoons OmegaOil, or oil of choice
  • 1/4 Cup almond flour
  • Sea salt to taste

For the Almond Butter Dip

  • 5 Dried arbol chilis, stems and seeds removed (see note)
  • 1 Dried guajillo chili, stems and seeds removed
  • 1 Cup almonds, whole and unroasted
  • 1/4 Cup extra-virgin olive oil
  • 1 Teaspoon fresh lime juice
  • 1/2 Teaspoon sea salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder


For the Sweet Potato Fries

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

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. Mix the almond flour in a small bowl with a couple pinches of salt and and a pinch of pepper.

Add the almond flour mixture to the bag and shake well until all the fries are coated. Place the potatoes on the baking sheet in a single layer, making sure each fry has enough space and they aren’t touching.

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 Almond Butter Dip

Cover the chilis 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, and cilantro, along with a small bowl of the spicy almond butter for dipping.