Sweet Potato Fries Recipe

Preheat and prepare potatoes

Preheat oven to 220°C (425°F). Wash and peel (optional) the sweet potatoes. Cut them into 1/4–1/2-inch thick sticks so they are as uniform as possible for even cooking. You should have about 2 cups of cut fries.

Soak and dry

Place the cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp). After soaking, drain and pat thoroughly dry with clean kitchen towels or paper towels.

Coat fries

Put the dried sweet potato sticks in a large bowl. Sprinkle the cornstarch over them and toss until lightly dusted. Add the olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Toss well to coat each fry evenly.

Arrange and bake

Line a baking sheet with parchment paper or a silicone mat. Spread the fries in a single layer with space between each piece (use two sheets if necessary). Lightly spray with cooking spray or brush with the extra tablespoon of oil. Bake on the center rack at 220°C (425°F) for 18–25 minutes, turning once halfway through, until edges are browned and fries are tender. If you want extra crispness, broil on high for 1–2 minutes while watching closely.

Finish

Remove fries from oven and immediately season with a light pinch more salt if desired. Transfer to a serving platter.

While fries are baking (or up to a day ahead), combine mayonnaise, minced chipotle in adobo, lime juice, honey, minced garlic, smoked paprika, salt, and black pepper in a small bowl. Whisk until smooth and taste, adjusting heat or acidity: add more chipotle for spice or a bit more honey if too tangy. Chill in the refrigerator until ready to serve to let flavors meld.

Place baked sweet potato fries on a platter, sprinkle with chopped fresh cilantro if using, and serve hot with chipotle mayo on the side and lime wedges for squeezing over. Enjoy immediately for best texture.