Baked Sweet Potato Fries

I remember the first time I discovered that sweet potatoes could be baked into something truly crispy and craveable. It was a lazy Sunday afternoon when I was hunting for a healthier snack option, and I refused to accept that oven-baked meant disappointing and soggy. That determination led me to this recipe, and now these fries have become my go-to when I want something that feels indulgent but actually nourishes me.

There was this dinner party where I served these fries alongside the tangy dip, and someone actually asked for the recipe before dessert arrived. That moment right there, when someone stops mid-bite and wants to know how you made something, that's when you know you've got a keeper.

Ingredients

• 2 large sweet potatoes (about 700 g), peeled: Choose firm ones without soft spots. The size matters because thinner fries get crispier at the edges while maintaining that tender middle.
• 2 tbsp olive oil: This is your crispiness insurance. Don't skimp here because it's what coaxes that golden exterior to life.
• 1 tsp cornstarch (optional, for extra crispiness): I learned this trick from a friend who works in restaurants. It sounds weird but it genuinely changes the texture game.
• 1 tsp smoked paprika: The flavor carrier that makes people wonder what your secret ingredient is.
• 1/2 tsp garlic powder: Trust me on this one. Fresh garlic burns too easily at high heat, but powder hits that savory note perfectly.
• 1/2 tsp sea salt: Season as you go, then taste before serving. Salt is personal.
• 1/4 tsp black pepper: Just enough to remind you this isn't dessert.
• 120 g Greek yogurt (or dairy-free yogurt for vegan): The creamy base that makes the dip sing. Greek yogurt has that tang that regular yogurt can't quite capture.
• 1 tbsp mayonnaise: Yes, it seems redundant with yogurt, but it adds a richness that grounds everything together.
• 1 tbsp freshly squeezed lemon juice: Never use bottled. The difference is real and worth those thirty seconds of squeezing.
• 1 tsp Dijon mustard: Just a whisper of sharpness that plays beautifully with the sweetness of the potatoes.
• 1 small garlic clove, finely minced: One clove. That's all. More than that and it overpowers everything else.
• 2 tbsp chopped fresh chives or parsley: The finishing touch that says you care. Use whatever you have on hand, but fresh really does matter here.

Instructions

Get Your Oven Ready and Prep Your Station:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper. This matters more than you'd think because it prevents sticking and cleanup becomes actually enjoyable. You want everything within arm's reach because the next part moves quickly.

The Cut That Changes Everything:

Peel your sweet potatoes and cut them into 1 cm (1/2 inch) thick fries. Aim for consistency here. Thicker ones won't crisp up properly, thinner ones turn to charcoal before you can blink. Listen for that clean sound of the knife hitting the cutting board. It's weirdly satisfying.

The Coat and Toss:

Dump your fries into a large bowl with the oil and all the seasonings. Use your hands to toss everything together, making sure every fry gets that golden spice mixture. This is tactile and fun, and you'll feel when everything's properly coated.

The Arrangement That Matters:

Spread fries in a single layer on your baking sheet. Don't overlap them or pile them up. Give each one breathing room. They should have a little space between them so the hot air can work its magic on all sides.

The First Bake:

Into the oven for 15 minutes. This is when your kitchen starts smelling incredible. That aroma of paprika and garlic hitting hot oil? That's how you know something good is happening.

The Flip That Finishes Them:

After 15 minutes, use a spatula to flip each fry. Some will have golden spots already. You're looking for an even color. Another 15 minutes and you'll see the edges start to curl and caramelize. That's when they're ready.

While They're Crisping, The Dip Comes Together:

In a small bowl, whisk together Greek yogurt, mayo, lemon juice, Dijon mustard, and minced garlic. Fold in the herbs at the end so they stay bright green. Taste it. Add salt and pepper until it tastes like something you'd actually want to dip things in.

The Moment of Truth:

Pull the fries out when the edges are golden and crispy. They'll still be soft inside, which is exactly what you want. Serve them hot with the dip alongside.

Save

I made these for my partner on a night when everything felt too complicated for cooking, and somehow this simple recipe turned the whole evening around. There's something about crispy, warm food shared with someone you care about that feels like its own kind of love language.

Keeping It Fresh

These fries are genuinely best eaten the moment they come out of the oven, but I know that's not always realistic. If you're making them ahead, store the cooked fries in an airtight container and reheat them in a 180°C oven for about 5 minutes before serving. The dip keeps beautifully in the fridge for up to 3 days, so you can make that in advance without worry.

When You're Missing Something

Don't have cornstarch? Skip it. The fries will still crisp up beautifully, just maybe not quite as dramatically. No Dijon mustard? Use yellow mustard instead, though Dijon has a sophistication that really elevates the dip. Can't find smoked paprika? Regular paprika works, but you'll miss that subtle depth that makes people pause and ask what that flavor is. For the dip, Greek yogurt is really the foundation here, but a high-quality sour cream would work in a pinch if you're in a tight spot.

Serving Ideas That Clicked

These fries shine alongside grilled chicken or as part of a vegetarian feast with hummus and roasted vegetables. I've also served them at parties as an appetizer, and they disappear in minutes. The dip works beautifully with raw vegetables too, so if you're looking to stretch a batch, cut up some carrots and celery and suddenly you have a complete vegetable platter. One last thought on presentation: serve the fries in a paper cone or on a wooden board with the dip in a small bowl nestled nearby. It feels special without any actual extra effort.

• Double the dip recipe if you're serving more than 4 people. People use more than you'd expect.
• If the dip seems too thick, a tablespoon of water thins it to the perfect consistency.
• Leftover dip becomes instant salad dressing the next day if you add a splash of vinegar.

Save

These baked sweet potato fries have become my answer to the question of how to eat well without sacrificing joy. Share them with people you like.

Recipe FAQs

→ How can I make the fries extra crispy?

Soak the cut sweet potato fries in cold water for 30 minutes before drying and seasoning. This helps remove excess starch and results in a crisper texture after baking.

→ Can I prepare the dip vegan-friendly?

Yes, substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise to keep the dip creamy and flavorful without dairy.

→ What temperature should the oven be for baking?

Preheat the oven to 220°C (425°F) for optimal crispiness and baking consistency.

→ Is it necessary to flip the fries during baking?

Flipping the fries halfway through baking ensures even cooking and helps achieve a golden, crispy exterior on all sides.

→ What spices enhance the flavor of the fries?

Smoked paprika, garlic powder, sea salt, and black pepper provide a balanced and smoky taste that complements the natural sweetness.