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Ingredients
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Sweet Potato Fries
Chipotle Dipping Sauce
Method
Sweet Potato Fries
Preheat and prepare
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them so fries have space and don’t steam.
Cut fries
Wash and scrub the sweet potatoes. Leaving the skin on, cut each sweet potato lengthwise into 8–10 evenly sized fries (about 1/3–1/2 inch thick) to ensure even cooking.
Dry and coat
Pat the cut sweet potatoes thoroughly dry with paper towels (removing surface moisture helps crisping). In a large bowl, toss the fries with cornstarch until evenly coated. Add the 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper; toss until the fries are evenly coated.
Arrange and roast
Spread fries in a single layer on the prepared baking sheets with a little space between pieces; overcrowding will cause steaming. Drizzle the neutral oil over the fries on the sheet if they look dry and toss lightly with your hands to distribute.
Bake
Bake for 15 minutes, then rotate the pans and flip the fries with a spatula. Continue baking another 10–15 minutes until edges are browned and crisp to your liking (total 25–30 minutes). For extra crispness, broil 1–2 minutes at the end while watching closely.
Finish
Remove from oven, season immediately with an extra pinch of salt if desired, and sprinkle with chopped fresh parsley for color. Serve hot.
Chipotle Dipping Sauce
Combine
In a small bowl, whisk together the mayonnaise and sour cream (or Greek yogurt) until smooth.
Add flavor
Stir in the minced chipotle pepper(s) and 1/2 tsp adobo sauce, lime juice, honey or maple syrup, smoked paprika, and minced garlic (or garlic powder). Mix well.
Season and adjust
Taste and add kosher salt and black pepper as needed. If the sauce is too thick, whisk in up to 1 teaspoon of water at a time until you reach the desired dipping consistency.
Chill (optional)
For best flavor meld, cover and refrigerate at least 15–30 minutes before serving, though it can be served immediately.