Roasted Sweet Potato Fries (Printable)

Crispy sweet potato fries roasted to perfection, served with a creamy, tangy dip for a delicious twist.

# What You Need:

→ Fries

01 - 1.76 pounds 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

# Steps:

01 - Heat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Peel and cut sweet potatoes into fries approximately 0.4 inch thick.
03 - In a large bowl, toss fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using until coated evenly.
04 - Spread fries in a single layer on the baking sheet without overlapping to ensure crispness.
05 - Bake for 15 minutes, flip fries, then continue roasting for 12 to 15 minutes until golden and crispy along the edges.
06 - While fries cook, combine Greek yogurt or sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, chopped herbs, salt, and pepper in a small bowl. Chill until serving.
07 - Serve fries hot with the chilled dip alongside.

# Expert Hints:

01 -
  • They're crispy on the outside and creamy inside, without the guilt that comes with deep frying.
  • The dip comes together in under five minutes and tastes like something from a proper restaurant.
  • You can prep everything ahead and roast while you're getting other things ready.
02 -
  • If you have time, soak the cut fries in cold water for 30 minutes before seasoning—it removes starch and makes them exponentially crispier.
  • Don't crowd the baking sheet; I learned this the hard way when I tried to fit too many on one pan and they steamed instead of roasted.
  • The dip can be made up to 2 days ahead, which is why this recipe is perfect for when you're entertaining and want one less thing to worry about at the last minute.
03 -
  • If your oven runs cool, they might need a few extra minutes—watch for deep golden color rather than relying only on time.
  • Mince the garlic for the dip as fine as possible; larger chunks taste overwhelming and harsh instead of adding subtle flavor.

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