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Ingredients
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Sweet Potato Fries
Sweetie Sauce
To Finish
Method
Sweet Potato Fries
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes thoroughly. Leaving the skin on, cut each sweet potato into even fries about 1/2-inch thick (try to keep sizes uniform for even cooking).
Place cut fries in a large bowl and pat them as dry as possible with paper towels or a clean kitchen towel to remove surface moisture—this helps them crisp.
Sprinkle 1 teaspoon cornstarch over the fries and toss to coat evenly. The cornstarch creates a light crust.
Drizzle 2 tablespoons olive oil over the fries. Add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Toss well to coat every fry evenly.
Spread the fries in a single layer on the prepared baking sheet with some space between pieces. Crowding causes steaming instead of crisping. If needed, use two baking sheets or roast in batches.
Bake in the preheated oven for 20 minutes, then remove the sheet and use a spatula to flip or rotate the fries. Return to oven and bake another 10–15 minutes until edges are browned and fries are tender. Total baking time will be 30–35 minutes depending on thickness and oven. For extra crispness, switch to the broil setting for 1–2 minutes while watching closely.
Once baked, remove from oven and immediately season lightly with a pinch of extra salt if desired. Transfer to a serving plate.
Sweetie Sauce
In a small bowl, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.
Whisk in 2 teaspoons honey, 1 teaspoon Sriracha, 1 teaspoon apple cider vinegar, and 1 teaspoon fresh lemon juice until emulsified.
Add 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust sweetness, heat, or acidity to preference (add more honey for sweetness or more Sriracha for heat).
Fold in 1 tablespoon finely chopped chives if using. Chill the sauce for at least 10 minutes (or up to 2 hours) to let flavors meld. If making ahead, cover and refrigerate for up to 3 days.
To Finish
Serve the hot sweet potato fries immediately with a ramekin of sweetie sauce on the side for dipping.
Sprinkle 1 tablespoon chopped parsley or cilantro over the fries for brightness and a final pinch of salt to taste.
Enjoy warm.