Meatless Monday – Oven-Baked Sweet Potato Fries & Creamy Harissa Sauce


Fries come in all different forms: French, steak, shoestring, zucchini, and even chicken – a version made popular by the fast casual restaurant Popeyes®. They are each satisfying in their own way but the ultimate comfort fry, for me, is made from sweet potato. The crunchy exterior gives way to a pillowy texture, a vibrant sweetness, and that gorgeous orange hue. If you have a hankering for a basket of these beauties, but don’t want to bust out a giant pot of oil, try these Oven-Baked Sweet Potato Fries with Creamy Harissa Sauce. A coating of frothy egg white and rice flour helps the nutritious potato maintain its gluten-free status while aiding in the development of crisp edges; an important quality that is hard to achieve without a fryolator.

3 large sweet potatoes
1 egg white
1 teaspoon salt
1 tablespoon rice flour
2 to 3 tablespoons canola oil
¼ cup ketchup
¼ cup mayonnaise
2 tablespoons harissa paste
1 tablespoon minced cilantro
2 pinches cayenne pepper

Preheat an oven to 400 degrees Fahrenheit.

Cut the sweet potatoes into planks, about ½-inch wide and thick, and 6 to 7-inches long; place in a shallow bowl.

In another medium bowl, whisk the egg white until it becomes frothy but not quite opaque white or a soft peak meringue.

Toss with the potato wedges with the frothy egg white, salt, and rice flour. Spread the canola oil on a large sheet pan then arrange the coated sweet potatoes in a single layer. Bake for 40 to 45 minutes, turning the potatoes halfway through.

Meanwhile, stir together the ketchup, mayonnaise, harissa paste, minced cilantro, and cayenne pepper.

Serve the fries with a small bowl of creamy harissa dipping sauce.