Sweet Potato Fries Recipe

Preheat and prepare

Preheat oven to 225°C (435°F). Line two baking sheets with parchment paper. This ensures even, crisp baking and prevents sticking.

Cut fries

Peel the sweet potatoes if desired. Cut each sweet potato lengthwise into 1/3–1/2 inch (8–12 mm) thick fries. Try to keep sizes uniform for even cooking.

Soak (optional, for extra crispiness)

Place cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat fries

In a large bowl, toss the dried sweet potato sticks with cornstarch until evenly dusted. Add olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Toss thoroughly so each fry is evenly coated.

Arrange and bake

Arrange fries in a single layer on the prepared baking sheets, leaving space between pieces (use two sheets to avoid crowding). Roast on the middle rack for 15 minutes, then rotate pans and flip fries; increase oven temperature to 230°C (445°F) and roast another 10–15 minutes until edges are browned and fries are crisp. Total bake time ~25–30 minutes depending on thickness.

Finish

Remove from oven and immediately sprinkle a small pinch of extra salt if desired. Let rest 2–3 minutes so interior sets before serving.

Drain soaked cashews and add to a blender with 1/2 cup water, lemon juice, apple cider vinegar, nutritional yeast, 1/2 tsp salt, and minced garlic. Blend on high speed until completely smooth and creamy, about 1–2 minutes. If too thick, add water 1 tsp at a time to reach a sour-cream like consistency. Taste and adjust lemon or salt as needed. Chill until ready to serve; flavors meld best after 15–30 minutes.

Place fries on a serving platter. Spoon or pipe the vegan sour cream into a small bowl or dollop directly onto fries. Sprinkle petite herb mix and lemon zest over the fries and sour cream. Serve immediately while fries are still warm and crisp.