Sweet Potato Fries Recipe

Preheat and prepare

Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper or lightly grease them so fries don’t stick.

Cut fries

Wash and scrub the sweet potatoes. Peel them if you prefer, then cut into even 1/2-inch (1.3 cm) thick sticks. Aim for uniform size for even cooking (about 8–10 mm thickness). Pat the cut fries dry thoroughly with a clean kitchen towel or paper towels to remove surface moisture.

Coat with cornstarch

Place the dried sweet potato sticks in a large bowl. Sprinkle the cornstarch evenly over them and toss gently until evenly coated. The cornstarch helps create a crisper exterior.

Season and oil

Drizzle 2 tablespoons olive oil over the fries. Sprinkle smoked paprika, garlic powder, sea salt, and black pepper. Toss well to coat each fry evenly with oil and seasonings. If you’re baking two trays, divide fries between them in a single layer.

Arrange on baking sheets

Spread fries out on the prepared baking sheets in a single layer with space between pieces. Overcrowding will cause steaming instead of crisping. For best results use two sheets or bake in batches.

Bake

Bake at 220°C (430°F) for 20 minutes. After 20 minutes, remove trays and flip each fry using a spatula so they brown evenly. Return to the oven and bake another 10–15 minutes until edges are browned and crisp to your liking (total 30–35 minutes depending on thickness and oven).

Finish

If desired, for extra crispness turn the oven to broil/grill for 1–2 minutes while watching closely to avoid burning. Remove from oven and immediately sprinkle with a little extra salt if needed and chopped fresh parsley for color and freshness.

Mix base

In a medium bowl combine 1 cup mayonnaise and 1 cup plain Greek yogurt. Whisk until smooth and uniform in texture.

Add flavor

Stir in the minced garlic, lemon juice, Dijon mustard, honey (if using), 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil. Mix well and taste; adjust seasoning with more salt, lemon, or honey as needed.

Chill

Cover and refrigerate the dip for at least 20–30 minutes to allow flavors to meld. The dip can be made up to 24 hours ahead and stored in the fridge in an airtight container.

Serve

Serve the garlic dip chilled alongside the hot sweet potato fries. Stir the dip before serving and garnish with a small drizzle of olive oil or a pinch of chopped parsley if desired.