Recipe Summary
The best baked Chili Spiced Sweet Potato Fries with an addictive Garlic Lime Dip!
0gFat
0gProtein
These are something to write home about! Chili Spiced Sweet Potato Fries with an addictive Garlic Lime dipping sauce … start writing.
Growing up in the South means you’re privy to some of the best foods on earth and sweet potatoes are at the top of that list. Down here, we’ve managed to encapsulate their full potential by putting them in just about anything that could go on the table, from sweet to savory. These sweet potato fries are my favorite way to do savory, a little crispy, a little caramelized, and completely addictive. If you’re more of a classic truffle fries person, I’ve got you covered there too.
Back Story (bear with me):
When I was about 7 or 8 years of age, our class went on field trip to a farm. It was a hot day and we were there ready to learn all about sweet potatoes. You might be thinking, “oh geesh, how exciting”, but mind you we were thinking the same exact thing. You see, the frame of mind for that wonderful day was for us to learn where sweet potatoes come from. I knew they were growing under the dirt, we all did, but apparently seeing is believing. Not only did we see, hey those are buried in the ground, but also got to “help” dig them out of the ground. Yes of course, it was a good experience and the bonus was that we got to play in the red Georgia clay on that hot day. Thankfully, none of us were emotionally or physically damaged and we all learned to appreciate that humble sweet potato.
For this recipe, I’ve paired the Chili Spiced Sweet Potato Fries with a mouth-watering Garlic Lime Dip. You’re welcome! The chili can be as subtle or in your face as you like. I prefer the mid-range, as too much ground chili seems to have a powdery aftertaste for me, but again it’s all up to your preference.
Tips for Crispy Sweet Potato Fries
Crispy sweet potato fries are achievable at home but there are a few things that stand between you and a soggy result. These are the steps worth paying attention to.
Soak in cold water first. After cutting, soak the fries in cold water for at least 30 minutes. This draws out the excess starch that causes them to steam and go soft in the oven. An hour is even better if you have the time. Drain and dry thoroughly before they go anywhere near the oven.
Dry them properly. This step is just as important as the soak. Pat the fries completely dry with a clean kitchen towel or paper towels before tossing in oil. Any residual moisture will steam in the oven instead of roast, and steamed fries are soft fries.
Don’t overcrowd the pan. Spread the fries in a single layer with space between each one. If they’re touching or overlapping they’ll steam each other rather than crisp up. Use two baking sheets if you need to. Crowding the pan is the most common mistake and the easiest one to fix.
High heat. Crank the oven to 425°F and make sure it’s fully preheated before the fries go in. High heat is what creates the caramelized edges that give sweet potato fries their flavor and texture. A moderate oven will cook them through but won’t give you the crisp you’re looking for.
Oven vs Air Fryer
Both methods work well and the choice mostly comes down to what you have and how many fries you’re making.
Oven method. Preheat to 425°F and line your baking sheets with parchment paper. Toss the soaked and dried fries in a light coating of oil, spread in a single layer, and bake for 25 to 30 minutes, flipping halfway through. The oven is the better choice when you’re feeding a crowd since you can run two full baking sheets at once.
Air fryer method. Preheat the air fryer to 400°F. Toss the fries in a light coating of oil and cook in batches for 12 to 15 minutes, shaking the basket halfway through. The air fryer delivers a crispier result than the oven in less time, but the smaller basket means you’re cooking in batches. Worth it for two people, a little tedious for a full crowd.
The honest verdict. For crispiness, the air fryer wins. For volume and convenience, the oven wins. If you have both, use the air fryer for a quick weeknight side and the oven when you’re feeding more than two or three people.
The Garlic Lime Dip is decidedly addictive, not only is it perfect with these sweet potato fries, you can also use it as a dip for a fresh veggie platter or a crazy yum sauce on pizza and topped with grilled chicken. My favorite is to use it straight up on these fries and the occasional, “opps my finger accidentally dipped itself in there. And if you’re a fries lover like me, my crab fries are another one worth trying, loaded, indulgent, and completely over the top in the best possible way.
Think taste bud tango! 😉
Best Dipping Sauces for Sweet Potato Fries
Sweet potato fries are good on their own. With the right dipping sauce they’re genuinely hard to stop eating. Here are my favorites, each one takes about two minutes to put together.
Chipotle Mayo Mix together 1/2 cup mayonnaise, 1 teaspoon chipotle in adobo sauce (finely chopped), 1 teaspoon lime juice, and a pinch of salt. Smoky, creamy, and just enough heat. Start with half a teaspoon of chipotle if you’re sensitive to spice and work up from there.
Honey Mustard Whisk together 3 tablespoons dijon mustard, 2 tablespoons honey, 1 tablespoon mayonnaise, and a squeeze of lemon juice. The dijon keeps it from being too sweet and the lemon brightens the whole thing. This one disappears fast.
Garlic Aioli My truffle garlic aioli is the move here. Rich, garlicky, and just enough truffle to make it interesting. It was practically made for sweet potato fries.
Maple Cinnamon Dip Stir together 1/2 cup sour cream, 1 tablespoon maple syrup, and 1/4 teaspoon cinnamon. Simple and slightly unexpected. The sweetness plays off the natural sugar in the fries and the cinnamon adds a warmth that works particularly well in fall.
Sriracha Mayo Combine 1/2 cup mayonnaise with 1 to 2 tablespoons sriracha depending on how much heat you want, and a teaspoon of lime juice. The easiest one on the list and one of the best. A little sesame oil stirred in takes it even further.
Garlic Lime Dip and Chili Spiced Sweet Potato Fries
Ingredients
Method
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl or gallon sized plastic bag, toss the peeled and cut Sweet Potato sticks with the Corn Starch until lightly coated.
- Drizzle the oil over the Sweet Potatoes, adding the Chili Powder, Salt and Pepper then toss together until well coated.
- Spread Sweet Potato sticks on the baking sheet in a single layer and bake in preheated 425°F oven for about 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time.
- Serve with Garlic Lime Dip.
- In a bowl, mix together the Mayonnaise, Sour Cream, minced Garlic, the Lime zest and juice, Salt and chopped Cilantro.
- Garnish with Cilantro if desired. Keep refrigerated, covered, until ready to use.
Notes
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