Calling all sweet potato fry fans! These homemade sweet potato fries taste just like the ones at your favorite restaurant and come together in no time. Paired with four different dipping sauces, they make a great game day appetizer or party snack to serve to a crowd!
I'm a die-hard sweet potato fry lover through and through. If they are on the menu, I'm ordering them as a side dish! If you can relate, you have come to the right place.
These homemade sweet potato french fries are simple and easy to make right at home and the different sauce options take things to the next level.
The fry sauce lineup:
We have a chipotle aioli which is my personal favorite and goes with practically anything and everything (especially fries). I like to make it with avocado oil mayo but regular mayo will work too!
Then there is the effortless yogurt ranch sauce which is great when buffalo chicken wings are involved in the snacking party too.
The hot honey mustard is a must for game day watching and is the perfect combination of sweet and spicy.
The maple cinnamon yogurt sauce is a game changer for sure. It's the sweetest dip of the bunch and absolutely heavenly with a warm sweet potato fry.
Be sure to check out my Greek Nachos and Pan Fried Chicken Tenders for more game day appetizers that are sure to be a big hit!
Ingredients and Substitutions
- Sweet potatoes - Try to choose fat long sweet potatoes at the store that have a good healthy skin on them. Sweet potatoes will last about 2 weeks at room temperature but if they start to grow roots or grayish brown spots, that's a sign that they are gong bad. Try to pick up your sweet potatoes the same week you are going to make fries for best results. If you prefer to make regular fries, you can definitely do that with standard potatoes.
- Olive oil - I prefer the great flavor of strong olive oil on fries but you can also use melted coconut oil or avocado oil too.
- Mayonnaise - This is used in the aioli. Either avocado oil mayo or regular or light mayo will work.
- Yogurt - I used a 0% fat plain greek yogurt for the sauces. Any type of yogurt will work though, just make sure it's plain and unsweetened.
- Ranch seasoning - Used to make the yogurt ranch sauce. I used the ranch seasoning from Trader Joes and the Hidden Valley Dip Mix works well too.
- Mustard - This is the base of the hot honey mustard. Dijon mustard or spicy brown mustard for a spicy kick will work.
- Honey - Also used in the hot honey mustard. Swap this with agave or date nectar to make the sauce vegan.
- Maple syrup - Pure maple syrup is best. I like the kind from Trader Joes or Costco.
How to Make Homemade Sweet Potato Fries with Dipping Sauces
You will need a large bowl for the fries along with a separate small bowl and a large baking sheet. For the sauces, use four small shallow bowls for serving.
Step 1 : Wash and cut the sweet potatoes. Give each of your sweet potatoes a scrub in the sink and use a peeler to remove the skin. With a sharp knife, slice the sweet potatoes into long fries about ¼ inch in thickness. You can make thick slices if you want, but they will need a longer cooking time.
Step 2 : Toss in oil and seasonings. First mix together the olive oil, sea salt, black pepper, and garlic powder in a separate bowl or measuring cup. I do this so the seasonings are well disbursed amongst the fries. If you sprinkle the spices over wet oily fries, it's hard to make sure each fry is seasoned.
Toss the cut sweet potatoes in a large bowl with the oil mixture until we
Step 3 : Bake! Spread out the fries evenly in one layer on a large baking sheet. Make sure the fries aren't touching each other or on top of each other for best results. If your pan isn't big enough, use two pans or bake the fries in two separate batches.
Bake the fries in the oven and flip them over halfway through with a spatula. This ensures both sides of the fries get cooked well. If you like extra crispy sweet potato fries, broil the pan for a minute once they're done baking. Let the fries cool down slightly on the baking sheet before serving. They get even crispier out of the oven!
Step 4 : Prepare the dipping sauces. Each dipping sauce is fairly straight forward to make. Simply mix all the dip ingredients in separate serving bowls well with a spoon. Serve alongside the cooked fries and enjoy!
- Make sure to use good sweet potatoes. Sweet potatoes do go bad after a while. They will become soft and their skin will look dry. If your potato has brown or gray spots or roots popping out of it, it's bad.
- Cut your sweet potatoes the same width. Whether that's ¼ inch or ½ inch, they need to be the same so they bake evenly in the oven.
- Mix the olive oil and seasonings together. This ensures the spices will get distributed evenly over the sweet potato fries when you toss them in the oil.
- Don't overlap the fries on the baking sheet! I know you want to, but it will create mushy fries and nobody wants that! Lay them out in a single layer and don't be afraid to cook them in two separate batches or on two separate pans.
- While the fries are fresh out of the oven and still hot, sprinkle some extra coarse sea salt over top!
How to Store
Store extra fries in an airtight container or bag in the fridge. They will get softer as the chill so when you're ready to enjoy them, toast a batch in the toaster oven or in the oven to make them crispy again.
If you have leftover dipping sauces, either wrap the bowl in plastic wrap tightly or transfer the sauces to separate containers and store in the fridge. When ready to enjoy, give the sauces a few mixes with a spoon.
Frequently Asked Questions
The number one reason for soggy sweet potato fries is because you overcrowded your baking pan. You need to give the fries ample room in between each other to cook through and get crispy all over.
You may have heard of a trick that involves soaking cut fries in cold water before baking them. While I have tried this and it does seem to work, I don't see much of a difference between soaking them in cold water verses simply baking them after tossing them in oil and spices.
Yes you can! If you prefer to leave the skins of the potatoes on, you can skip the peeling part.
Check out these recipes for more fun appetizers!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Homemade Sweet Potato Fries with Dipping Sauces
- 3 medium sweet potatoes
- ¼ cup olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup avocado oil mayo
- 1 teaspoon ketchup
- 1 teaspoon hot sauce
- ½ teaspoon chipotle powder - or chili powder
- ¼ teaspoon sea salt
- ¼ cup greek yogurt
- 1 tablespoon ranch seasoning
- 1 teaspoon olive oil
- ¼ teaspoon sea salt - if your ranch seasoning doesn’t contain it
Hot Honey Mustard
- 3 tablespoon mustard
- 1 tablespoon honey
- ½ teaspoon chipotle powder - or chili powder
- ½ teaspoon red pepper flakes
Maple Cinnamon Yogurt
- ¼ cup greek yogurt
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
For the fries
- Preheat oven to 425 F. Wash and peel the sweet potatoes. Use a sharp knife to cut the potatoes into fries about ¼ inch in thickness and place them in a large bowl.
- In a separate bowl, mix together the olive oil, sea salt, black pepper, and garlic powder with a spoon.
- Pour the oil mixture over the fries and toss to coat.
- Transfer the fries to a large baking sheet in one even layer. Make sure not to stack the fries on top of each other for best results. Don’t be afraid to cook the fries in two separate pans if needed. Bake the fries for 30 minutes, flipping them halfway through, until well browned. Let the fries cool slightly so they get crispy before serving.
For the dippings sauces
- Mix all the ingredients for each type of dipping sauce in separate bowls. I like to do this with a spoon that I leave in the bowl so people can spoon some of the sauce with their fries on a plate if you’re serving for a crowd.
- Place the sauce bowls around the fries for easy dipping and enjoy!
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