Today is the day we go head to head with France in the Six Nations so what better day to decide whether you are a SWEET POTATO FRIES or FRENCH FRIES fan? I have collaborated with STRONG ROOTS on these all VEGAN dips as I am a huge lover of the Oven Baked Sweet Potato Fries! The fries are so easy to make, I always have my freezer stocked full for when I want a crispy bowl of fries – I honestly don’t know how they get them so good!

Being the helper of all match day snacks I have created 3 simple plant-based dips to

serve alongside the STRONG ROOTS Oven Baked Sweet Potato Fries! NOW all you’re left with is a saucy decision- are you a  Curry, Mayo or Ketchup kind of dipper?

Serves 30

Cooks in Minutes


  • 1 x Bag Strong Roots Sweet Potato Fries.


  • 3 tbsp. tomato paste
  • 1 tsp maple syrup
  • 1 tbsp. apple cider vinegar
  • pinch of sea salt
  • ½ tsp onion powder
  • 1 tbsp. soya or tamari


  • 4 tbsp. silken tofu
  • 2 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple
  • pinch of sea salt



Curry sauce
  • 3 tbsp. coconut cream from a tin of coconut milk ( explained*)
  • 1 tsp curry paste
  • juice of ½ a lime
  • 1 tsp soya sauce
  • 1 tsp maple syrup


  1. Tip a bag of the Strong Roots sweet potato fries onto a flat baking tray and cook for 23-26 minutes at 200°C.



Blend until smooth.



Blend until smooth- recommend using an electric blender.



Coconut cream *If you buy a tin of coconut milk scoop out the hardened white cream on topas your coconut cream.

 Blend all ingredients and heat in the microwave for 40 seconds on high.