Roasted Sweet Potato Fries (Print Version)
Crispy oven-roasted sweet potato fries served with a creamy, tangy dip for a healthy twist.
# Recipe Ingredients:
→ Fries
01 - 28 oz sweet potatoes (about 2 large)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground black pepper
07 - 1 tablespoon cornstarch or arrowroot powder (optional)
→ Dip
08 - 1/2 cup Greek yogurt or sour cream
09 - 1 tablespoon mayonnaise
10 - 1 teaspoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh chives or parsley, chopped
14 - Salt and pepper to taste
# Directions:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Peel and cut sweet potatoes into evenly sized fries approximately 3/8 inch thick.
03 - In a large bowl, toss fries with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cornstarch if using, until thoroughly coated.
04 - Spread fries in a single layer on the prepared baking sheet, ensuring they do not touch to promote crispness.
05 - Bake for 15 minutes, flip fries, then continue roasting for 12 to 15 minutes until edges are golden and crisp.
06 - Combine Greek yogurt (or sour cream), mayonnaise, lemon juice, Dijon mustard, minced garlic, chopped herbs, salt, and pepper in a small bowl. Adjust seasoning and chill until serving.
07 - Serve fries hot alongside the chilled dip.
# Expert Advice:
01 -
- They're genuinely crispy, not soggy, which changes everything when you're craving that satisfying crunch.
- The dip is so good you'll find yourself making it for other things—roasted vegetables, chips, even as a spread.
02 -
- If your fries come out soft instead of crispy, you either crowded the pan or your oven temperature dipped—don't pack the sheet, and trust that higher heat is your friend here.
- Soaking cut fries in cold water for 30 minutes before seasoning removes excess starch and genuinely does make them crispier; I was skeptical until I tried it side by side.
03 -
- The cornstarch trick really does work—even just half a tablespoon makes a noticeable difference in texture, so don't skip it if you can find it.
- If your sweet potatoes are particularly large, cut them thinner so they cook through before the outside gets too dark.