Sweet Potato Fries Recipe

Preheat

Preheat oven to 425°F (220°C). Position two oven racks so fries will cook evenly; if using one tray, center rack.

Wash and scrub sweet potatoes. Peel if desired. Cut each potato lengthwise into 8–10 even sticks (about 1/4 to 1/2 inch thick) so they cook uniformly. Pat fries thoroughly dry with kitchen towels — removing surface moisture helps them crisp.

Place dried sweet potato sticks in a large mixing bowl. Sprinkle cornstarch or arrowroot over the fries and toss well to coat evenly — this creates a light crust.

In a small bowl, whisk together olive oil, garlic powder, smoked paprika, ground cumin, sea salt, black pepper, and cayenne (if using). Pour the oil-spice mixture over the coated fries and toss gently but thoroughly so each fry gets an even layer.

Line two large baking sheets with parchment paper or a silicone mat. Arrange fries in a single layer on the sheets with space between each piece (crowding causes steaming). Use two trays and swap positions during baking for even color: top-to-bottom after 10 minutes.

Place the trays in the preheated oven. Bake for 20–25 minutes total, turning or flipping each fry halfway through (about 10–12 minutes) and swapping tray positions if using two. Bake until edges are browned and fries are tender inside — timing depends on fry thickness and oven.

For extra crispness, switch oven to broil for 1–2 minutes at the end, watching closely to prevent burning.

Remove fries from oven. If using, immediately sprinkle grated parmesan and chopped parsley over hot fries so the cheese melts slightly and the herbs stick. Squeeze a little lime or lemon juice for brightness and toss lightly.

Whisk together mayonnaise, Greek yogurt (or sour cream), sriracha, honey (or maple), lemon juice, and a pinch of salt in a small bowl to make the dipping sauce. Adjust seasoning to taste.

Serve sweet potato fries hot with the dipping sauce on the side.