Thursday, December 22, 2011

Crispy Baked Sweet Potato Fries

I have been eating a lot of sweet potatoes lately. They are inexpensive, healthy, delicious, and simple to cook! I usually bake them like a regular potato, or slice them up and roast them with some olive oil (not surprising, given my affinity for roasting). I have also been enjoying the recent trend of the sweet potato fry option in restaurants, but when I tried making them at home, I was not getting the same crispy-fry texture. I thought it must be the price you pay for baking versus deep frying.

However, this recipe is wonderful because it gets the sweet potato fries more crispy than my previous baking attempts (although I must admit, still not as crispy as frying). Also, there is a dipping sauce included. The sauce is a nice touch -- I mean, who doesn't LOVE dipping their fries in something tasty? This is also the first dip I've tried that complements the sweet potato flavor well (ketchup unfortunately tastes really bazaar with sweet potato IMO).

I've made these fries on the side of bison burgers a few times, and you should definitely give it a try; it is SUCH a good combo (I will have to post the burger recipe soon). Also, I definitely enjoy just eating them as a snack (while nomming on the couch, of course). Either way, you can't go wrong!

* Sweet potato, peeled and sliced
* Corn starch
* Olive oil
* Salt

-- The proportions depend on how much you want to make. It's very flexible. See instructions below.

Dipping Sauce
* Mayonnaise
* Sriracha sauce

-- I like 3 parts mayonnaise to 1 part Sriracha (nice and spicy), but alter proportions depending on your taste. Just mix the two ingredients, and serve with the fries!

* Preheat oven to 425 F.
* Put your prepared sweet potatoes in a bag.
* Sprinkle in a little corn starch, and give it a good shake. The corn starch should just lightly coat the potato on all sides. Start out with just a little, and add if you need more (it's hard to dust the corn starch off if you put too much on, but possible if need be).
* Then lay your potato slices on your baking sheet or in a bowl, and lightly coat with olive oil. You while want to use your hands to toss the slices to make sure all sides have a nice light coating. Then, lay slices on your baking sheet like so:
* Bake for about 15 minutes. I then like to flip all the fries onto the opposite side, and bake for another 5 minutes or so (this helps get both sides nice and crispy).
* Lay your fries on a napkin, and sprinkle with some salt. I let the fries sit there for a few minutes, they will start to crisp up more as they cool.
* Serve with your dipping sauce!
* Note: When cutting, the picture above is a good example of the desired size for a good & crispy fry.

Recipe adapted from this blog.


  1. I love sweet potato fries and I bet they're great with the sriracha dipping sauce! Thanks for sharing on Foodie Friends Friday!

    1. You're welcome! I have a lot of other seasonal offerings if you want to become a follower or like my facebook page at

  2. I sometimes sprinkle mine with cinnamon sugar:) I am hosting a giveaway on Dining With Debbie during the month of Merry, Marry Munchies. There are two giveaways, actually: (1) $50 gift certificate to my favorite jeweler, and (2) a signed copy of Kat Robinson's new book, Arkansas Pie: A Slice of the Natural State. I would love for you to enter and win one of these. Be sure to enter through rafflecopter.

    1. Will do! Thanks for the info, and hope you enjoy my other seasonal offerings!!

  3. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick

    1. Thanks! I will check it out. Also, I just started a giveaway today. Click here for details: