Baked Sweet Potato Fries (Printable Version)
Crispy oven-baked sweet potato fries served with a creamy, tangy dip for a delightful snack or side dish.
# What You Need:
→ Sweet Potato Fries
01 - 2 large sweet potatoes (about 1.54 lbs), peeled
02 - 2 tbsp olive oil
03 - 1 tsp cornstarch (optional, for extra crispiness)
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp black pepper
→ Dip
08 - 4.2 oz Greek yogurt (or dairy-free yogurt for vegan)
09 - 1 tbsp mayonnaise
10 - 1 tbsp freshly squeezed lemon juice
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, finely minced
13 - 2 tbsp chopped fresh chives or parsley
14 - Salt and pepper to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes into 1/2 inch thick fries and place in a large bowl.
03 - Toss fries with olive oil, optional cornstarch, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
04 - Arrange fries in a single layer on the prepared baking sheet, ensuring they do not touch.
05 - Bake for 15 minutes, then flip fries with a spatula and bake an additional 15 minutes until golden and crispy at the edges.
06 - While the fries bake, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and chopped herbs in a small bowl. Mix well and season with salt and pepper.
07 - Serve the fries hot alongside the prepared dip.
# Expert Advice:
01 -
- That magical combination of crispy exterior and creamy inside that makes you forget you're eating vegetables
- The homemade dip tastes restaurant-quality but takes less time than the fries themselves bake
- Naturally vegetarian and easily adaptable to vegan, making it perfect for any gathering
02 -
- The oven temperature matters more than you'd think. If your oven runs cool, those fries won't crisp properly. Invest in an oven thermometer if you notice inconsistent results.
- Soaking your cut fries in cold water for 30 minutes before seasoning removes excess starch and is the difference between good fries and fries that rival the restaurant versions.
- Don't walk away while they're baking. Being present means you catch that perfect moment when they're golden and crispy, not five minutes later when they've started to darken.
03 -
- Cut your fries as evenly as possible so they cook at the same rate. Uneven cooking is the main reason some fries are crispy while others stay soft.
- That optional cornstarch? It's genuinely transformative. Just a teaspoon makes the difference between ordinary baked fries and ones that rival deep-fried versions.
- Resist the urge to season while they're baking. Season them before they go in the oven, then taste after they come out. You can always add more salt at the end but you can't take it out.