I have a secret. A dark one. And I finally need to get it off my chest. So here goes. I like sweet potato fries more than regular fries. There, I did it. Once you try these Spiced Sweet Potato Fries, you might join me on the dark side. They’re that good. And easy.
Sweet potatoes soften as they cook so these fries won’t cook up crisp and crunchy like regular fries. A generous coating of spices gives them some semblance of an outer crust but texture-wise they can’t compare to a standard fry. It’s their flavor that makes them out-of-this-world delicious. This mix of spices is the perfect balance to the fries’ natural sweetness. They make an excellent snack or an out of the box side dish for your barbecue’s burgers and hot dogs.
How to Make Sweet Potato Fries
1. Slice potatoes evenly so they’re about 1/4-inch thick. If they’re cut evenly they’ll cook evenly.
2. Place sliced potatoes in a large bowl and add spices and olive oil. Toss until potatoes are evenly coated with the olive oil and spices. Arrange fries in a single layer on a baking sheet lined with foil.
3. Bake sweet potato fries until fork tender. Sweet potatoes soften as they cook so be careful not to overcook them or they won’t hold their shape.
4. Stir all dipping sauce ingredients together in a small bowl and serve with fries. My Garlic Herb Mayo is my favorite for dipping sweet potato fries but my Curry Balsamic Honey Mustard is a super close second. (Check back for that recipe later this week.)
Cut your fries no thinner than 1/4-inch thick. Any skinnier and they won’t hold their shape when cooked.
Arrange sliced sweet potatoes on prepared baking sheet in one even layer. If they’re stacked on top of each other those on top won’t cook properly.
Gently stir sweet potatoes midway during cooking to make sure they cook evenly.
- 2 – 2½ pounds sweet potatoes, peeled and cut into ½-inch strips
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 1 small garlic clove, minced
- 1/2 teaspoon dried parsley or 1 1/2 teaspoons chopped fresh parsley
- 1/2 teaspoon dried tarragon or 1 1/2 teaspoons chopped fresh tarragon
- 1/2 teaspoon dried basil or 1 1/2 teaspoons chopped fresh basil
- 1/2 teaspoon freshly squeezed lemon juice
- Pinch each of salt and pepper
- Preheat oven to 450 degrees Fahrenheit. Line a sheet tray with parchment paper or foil.
- Combine potatoes and spices in a large bowl. Add the olive oil and toss until potatoes are evenly coated with the oil and spices.
- Arrange the potatoes on the sheet tray in an even layer. Bake, turning occasionally, until the potatoes are fork tender and brown at the edges, 15 to 20 minutes.
- Serves six.
- Stir all ingredients together in a medium bowl until evenly mixed. Let sit 25-30 minutes to allow flavors to develop. Refrigerate leftovers (ha!) in an airtight container for up to 3 days. Makes about 1 cup.