Baked Sweet Potato Fries
User Reviews
5
Baked Sweet Potato Fries
Description
Baked Sweet Potato Fries involve chopping medium sweet potatoes into thin wedges, boiling them just until tender, and draining well to remove moisture. Tossed with neutral cooking oil and seasoned with chili powder, garlic powder, and salt, the fries are then spread in a single layer and baked at 450°F until crispy, with occasional turning to crisp all sides evenly. The included dipping sauce blends mayonnaise, ketchup, garlic powder, Worcestershire sauce, and optionally Sriracha, offering a creamy and slightly spicy accompaniment. The method balances cooking time and seasoning for fries with a soft interior and crispy surface.
The sweet potato skin remains on for added texture and nutrients, though peeling is optional. The seasoning mix can be adjusted, adding cayenne pepper and cumin for more heat and flavor complexity if desired.
This recipe suits those seeking a baked snack or side with fewer added fats than deep frying, and it pairs well with a variety of dips or sauces according to taste.
The notes highlight flexibility in peeling and seasoning, suggesting increased spices for a spicier result and emphasizing that skin-on provides preferred texture and flavor.
Ingredients
- 2-3 medium sweet potato chopped into thin wedges or sticks/strips* (you don't want them too thick or they will take forever to cook
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon chili powder see note
- 1 teaspoon garlic powder see note
- salt I used about 1 teaspoon - you can always add extra salt at the end, to taste
- dipping sauce of choice or recipe below
Dipping Sauce
- ⅓ cup mayonnaise
- ⅓ cup ketchup
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Sriracha sauce (optional)
Instructions
- Preheat oven to 450 and grease well with nonstick spray. Fill a medium-large pot half-way full with water. Bring to a boil on the stove over medium-high heat. When water reaches a rapid boil, add chopped sweet potatoes and boil for about 5 minutes until tender. Drain and spread out on a paper towel to dry a bit.
- After the potatoes are boiled and have had a chance to drain of excess water, add them to a large bowl (you could also do this with a ziplock bag) and toss with oil, being sure to coat all potatoes. Spread the sweet potatoes out in a single layer on prepared baking sheet. Sprinkle with the seasonings - chili powder, garlic powder, and salt. Bake 15-20 minutes until crispy. (I recommend using a fork or a thin spatula to turn the fries once or twice throughout the baking process to ensure all sides get crispy)
- For the dipping sauce, whisk all ingredients together. Cover and chill until ready to use. Serve fries warm with my dipping sauce, OR you can also use ketchup, bbq sauce, or other favorite sauce.
Notes
- Leaving the sweet potato skin on adds texture, though peeling is optional.
- Enhance flavor by adding cayenne pepper and cumin along with chili and garlic powders.
- Adjust the seasoning levels to suit your taste, adding more chili powder or cayenne for spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 412mg | 17% |
| Potassium | 484mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 16297IU | 326% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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