These days you can find sweet potato fries on many restaurant menus, but just ten years or so ago that wasn’t the case. I still remember the first time I ever tasted them- it was at McMenamins when we lived in Portland. They were were served plain with just a sprinkling of salt, and they were so good. I didn’t expect to like them but when I bit into that crispy, salty exterior and found a soft fluffy center, I was sold. I came home right away and tried a homemade version that was baked in the oven instead of fried. These Baked Sweet Potato Fries with Honey-Lime Dip are a fun side dish and healthy alternative to both traditional oil-fried fries and also regular potato dishes.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Sweet Potato Fries
- Sweet potatoes – Red/orange-fleshed varieties are what I use. White sweet potatoes will also work, but they are generally milker, starchier, and drier, so the fries may be a little more firm and crispy, but less sweet and flavorful.
- Olive oil – Or any light cooking oil.
- Seasonings
- cumin
- oregano
- coriander
- kosher salt
- black pepper
- parsley
Honey-Lime Dip
- Plain yogurt – Any plain, unsweetened yogurt will do. Regular or Greek. Greek yogurt will produce a slightly thicker dip than regular yogurt.
- Mayonnaise – Light or regular. I prefer a quality brand like Duke’s or Best Foods/Hellman’s.
- Honey
- Lime juice – Fresh is best! True lime will work in a pinch, but I would avoid bottled lime juice.
- Seasonings
- cumin
- oregano
- pasley
- onion
- kosher salt
How to Make Baked Sweet Potato Fries
- You’re going to slice those sweet potatoes into 1/4 inch match sticks to start. You can peel them or wash them and leave the skins on if you prefer.
- Those get tossed in olive oil and spices (cumin, oregano, and coriander, along with basic salt and pepper) and get laid out on a lined baking sheet, then get popped into a preheated oven.
- While the fries are baking, you’ll mix up your dipping sauce: pain yogurt, many of the same spices from the fries, honey, and fresh lime juice.
- The fries get flipped half way through baking to maximize crispiness. When they are done cooking, enjoy immediately with your honey-lime dip!
Storing and Other Tips
- These fries are best freshly made! If you have leftovers, store them in an airtight container in the fridge and enjoy within 2-3 days. Reheat in the air fryer or oven to restore some crispiness!
- A Note on Texture: I think it’s safe to say pretty much everyone enjoys a crunchy deep-fried traditional potato fry. It’s important to note that sweet potato fries, even when deep fried, do not produce the same crispy fry that white potatoes do. When you bake them, they are even less crispy. They are delicious, but I feel like expectations need to be managed if you are expecting a super crispy fry!
Frequently Asked Questions
Nope! Feel free to wash your sweet potatoes and cut them up with the skin on!
You should be able to, but you will likely need to cook them in batches if you are making the full recipe. I would preheat the air fryer to 380°F and arrange the prepared fries in a single layer. Air fry for 10-15 minutes, shaking the basket or flipping the fries every 4-5 minutes until the edges are browned and the insides are tender. You may want to reduce the oil slightly for the air fryer.
Nope! If you’re just making these for yourself, you can scale the recipe down to a single, small sweet potato. If you’re wanting to use the air fryer (see previous frequently asked question) this is a great way to do it. Use the serving adjustment buttons on the recipe card to adjust the recipe amounts for you.
Sure! I would just avoid seasonings that tend to burn easily, like granulated garlic.
Sweet potatoes are naturally softer than the potatoes that are generally used for traditional fries. To get the best crisp, make sure they are in a single layer, with space between fries and be sure to flip them half way through baking. Convection baking can help them crisp up as well, if that’s an option for you!
Yes, just keep them in an airtight container or sip-top bag in the fridge until ready to use. You could even toss the oil and seasonings in and shake them all up, then refrigerate until ready to bake.
Baked Sweet Potato Fries with Honey-Lime Dip
Ingredients
Sweet Potato Fries
- 1 pound peeled sweet potatoes cut into ¼" match-sticks 1 pound after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
- 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon kosher salt
- 1 teaspoon parsley
- ⅛ teaspoon black pepper
Honey-Lime Dip
- 6 ounces plain low-fat yogurt one small container
- 1 tablespoon mayonnaise light mayonnaise is fine
- ½ tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon cumin
- ⅛ teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425℉.
- Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
- Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes.
- While potatoes are cooking, mix all dip ingredients and place in fridge to chill. Serve fries immediately.
Notes
- Nutritional information reflects 1/4 of the total fries (20-30 fries per serving, depending on how they are cut) and 2 tablespoons of dip.
Air Fryer Instructions
Ideal for a single-serving batch. Use the recipe adjustment buttons above to calculate ingredient amounts for a larger or smaller batch. You will likely need to cook these in batches if you are making the full recipe.- Preheat the air fryer to 380°F and arrange the prepared fries in a single layer. Air fry for 10-15 minutes, shaking the basket or flipping the fries every 4-5 minutes until the edges are browned and the insides are tender. You may want to reduce the oil slightly for the air fryer.
Questions & Reviews
I made these for Thanksgiving 2008 and they were delish! My friend HoneyB sent me to your link! Awesome! Thanks!
omg.
one word.
YUM!
thanks for posting this. we had some sp fries in the freezer that we thought were kinda blah. I made your dip (ok miracle whip and maple syrup instead of mayo and honey) but we loved it. polished off that bag of fries and now gonna make your recipe.
My sister-in-law turned me on to this site and I love it so far!
She brought the honey lime dip from this recipe over to my house the other day and I made sauteed tilapia and we drizzled the dip on top and it was EXCELLENT! Give it a try, you won't be sorry!
i love sweet potatoes, i usually bake them add butter and cinnamon! i wanted to try the fries and now that i have an easy recipe i will make them tomorrow!
Una- a few things:
-make sure your fries aren't touching each other and that you don't have two pans on racks right next to each other or they will steam.
-cut them small and thin. The thicker they are the higher the chance they'll turn out mushy
-bake them longer. My guess is that they were underbaked. Even if you baked them as long as the recipe says, extend the time if they are still soft on the outside.
Also keep in mind that no matter what you do, a sweet potato fry will generally always be softer than a regular potato fry
I made these tonight and they turned out mushy. I was waiting for them to get crispy but it didn't happen. I ended up broiling them at the end and that helped a little bit. Any tips for getting them crispy? I cannot figure out where I went wrong with this one & I am desperate to figure it out because I love sweet potato fries. Thanks for the help.
So, I came to the site today to review the Diner-Style Fries recipe so that I could make them for dinner tonight and the Sweet Potato Fry Lover in me has taken over. I'll be making these TONIGHT! 😉 Guess I just use that bag of russets for mashed potatoes next week.
Oh boy, SP fries and lime dip HERE WE COME! YUUUMMMMYYY!!!
we are not sweet potato fans in our family–but we are wanting E to try more veggies, so we gave these a try! We all loved them! We'll definitely make them again! And next time I'll have to make the dip for me (the boys all use ketchup).
Hubby asked for SP fries for Thanksgiving. This looks fantastic! Thanks for posting.
i never thought you could make crispy sweet potato fries in the oven -i'll have to give these a try! also -great dip!