Royal Sweet Potato Fries (vg) Recipe
Golden and crispy, with ketchup and mayonnaise to dip like a true gourmet
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Ingredients
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Sweet potatoes & finishing
Royal ketchup dip
Royal mayo dip (vegan)
Method
Sweet potatoes & finishing
- 1
Prep & soak
Wash and scrub the sweet potatoes; peel if you prefer (peel keeps more crisp if removed). Cut into fries about 1/3 to 1/2 inch thick and as even as possible. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. While they soak, preheat the oven to 220°C (425°F) and line two baking sheets with parchment paper.
- 2
Dry & coat
Drain the fries and pat thoroughly dry with kitchen towels—moisture prevents crisping. Toss the dried fries in a large bowl with the cornstarch until evenly dusted (the cornstarch helps develop a crispy exterior). Add the olive oil and toss gently to coat. Season with sea salt, smoked paprika, and black pepper, tossing to distribute evenly.
- 3
Single layer bake
Arrange the fries in a single layer on the prepared baking sheets, spacing them so they are not touching (use two sheets if necessary). Roast in the preheated oven for 12 minutes. After 12 minutes, flip each fry using a spatula to promote even browning and rotate the baking sheets between racks if using both. Continue roasting for another 8–12 minutes until fries are golden brown and edges are crisp. Total bake time will be about 20–24 minutes depending on thickness and oven.
- 4
Royal ketchup dip
- 5
In a small bowl, combine the tomato ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and hot sauce (if using). Whisk until smooth and taste; adjust sweetness or acidity with a little more sugar or vinegar if desired. Chill in the refrigerator while the fries bake so flavors meld.
Royal mayo dip (vegan)
- 6
In a separate small bowl, whisk together the vegan mayonnaise, lemon juice, minced garlic, Dijon mustard, maple syrup and salt until smooth. Taste and adjust lemon or salt as needed. Refrigerate until ready to serve.