Baked Sweet Potato Fries with Sriracha Ketchup Dipping Sauce

So…sweet potatoes just got a whole lot savvier.

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Slice ’em & pair ’em with a side of Sriracha ketchup dipping sauce…and you might as well send these babies off to Le Cordon Bleu.

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And I’m not big on french fries…

You may be wondering if I am, indeed, from planet Earth. I myself question this on the daily.  However, put a plate of sweet potato fries in front of me…

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And, well, have you ever watched your dog jump up and just swallow his treat whole?  You’re like, “where did it go? Did you even enjoy that?”

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These sweet potato fries are absolutely addictive.

Baking them to be crispy and not soggy is a labor of love, but so worth it. It’s like your chaperoning a middle school homecoming dance; the trick here is to keep them from touching one another.

Freshly cut Vitamin A and B-6 packed sweet potatoes are rolled in a bit of corn starch for crusting purposes, sprinkled generously with salt and pepper, and baked to crispy perfection.  Get nice and baked. No frying up in here. No sir.

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 Additionally, you can add in garlic powder, fresh rosemary, or switch up the flavor profile completely by opting to use cinnamon and sugar instead. To top it all off, tomato ketchup is swirled with spicy Sriracha sauce so your fries have a lil somethin’ somethin’ to soak in. I mean you may not be Tyson Chandler but I’m giving you permission to make some dunks.

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Baked Sweet Potato Fries with Sriracha Ketchup Dipping Sauce

makes ~4 servings, each serving (~10 fries) is around 135 cals 

  • 2 large sweet potatoes
  • 2 T olive oil
  • 2 tsp organic corn starch
  • salt/pepper
  1. Start by peelin’ those ‘taters. Go slow as to avoid accidental peeling of own epidermis.
  2. Pre-heat the oven to 415 degrees. I burnt mine at 425 so if your oven is a lagger and you’re feeling adventurous, you could try it at 425 and just keep a watchful eye.
  3. Chop the potatoes into medium-thick strips, you can peep my photos above to get a better idea of what I mean here.
  4. Put the potato slices into a gallon zip lock bag and add in the cornstarch.  Shake them up. Preferably in private as to avoid looking like the dude from the shake weight commercial.
  5. After they’re dusted with corn starch, gently massage your fries with the olive oil, making sure to coat each one lightly.
  6. Lay the strips on a cookie sheet, I ended up using 2 cookie sheets and baked them in 2 different batches.
  7. Spread your fries out flat on the pan, the trick is to keep them separated from one another. When they’re properly arranged, sprinkle with salt and pepper or you can add garlic powder, red chili pepper flakes, dried rosemary…or even use a sweet cinnamon/sugar combo if the mood strikes. Use spices at your discretion 🙂
  8. Bake the fries at 415 for 8 minutes, but timing varies per oven so keep checking! DO NOT BURN! I made that mistake the first time. I ate the fries anyway because I’m not a quitter. But still, be careful. Then take out the fries and using a fork, or if you’re a badass ninja, your hands, and flip each fry over.  Bake another 3-4 minutes. They’re done when they develop a light brown freckled color. Let them cool before devouring.
  9. To make a dipping sauce, simply whisk together 1 T of ketchup per 1/2 tsp Sriracha!  If you like them crispy, eat these fries right away! Trust me, it won’t be difficult 🙂

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4 Comments

  1. I’ll have to try the cornstarch and potato placement trick. Last time I tried baking these they were super soggy after nearly 40 mins in the oven. I ain’t a quitter either… so I may need to give it another go! 😉

    1. Oh no! Yes, try again. The corn starch is supposed to make them crisp up easily. Also, make sure none of the fries are touching each other on the sheet. If they do, then they will steam instead of crisp 😉 xoxo

  2. Just made these today and they were delicious! Our oven runs hot so I cooked them on 400 instead of 425, but they could have been a bit crisper; I’ll try 410 next time. I love the sweet-salty-spicy flavor combo in these =) Thanks for the recipe!

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