Sweet potato fries!! You guys, I’ve always loved them but I’ve never really been able to get them right – until NOW. They always turned out a bit limp or BURNT (ask my previous roommate, it actually became a running joke)!
Sweet potato fries from a restaurant are always perfect – duh – they’re deep fried!! Although I do have a deep fryer, it’s not a healthy option for dinner nor is it an easy one! Have you ever cleaned up after using a deep fryer!?
So, I’m happy to say I’ve finally discovered the trick to actually having crispy BAKED sweet potato fries!! I’m addicted. A couple of important points:
- The fries have to be cut in nearly identical sizes in order to bake evenly
- Single layer!!! I used to be guilty of throwing the fries onto the baking sheet haphazardly on top of each other – they will NOT crisp up that way
- Corn starch! It seems strange, but it really does help crisp them up.
- Roasting. If your oven has a roast setting vs a bake setting, use it!! It makes a huge difference!
Now we have to discuss the dill dip. If you live in Canada, there’s a good chance you’ve been to an Original Joe’s. It’s a pub/restaurant chain here with great food!! One of my all-time favourite items on their menu is their sweet potato fries with dill dip. The dip is SO good!! Their fries are obviously deep-fried, but I think I’ve recreated the experience, sans fryer.
This dip is ADDICTIVE. Chances are, you already have everything you need to make it in your kitchen. Totally simple ingredients! It’s creamy, thick and slightly tangy with a hint of dill. The dip compliments the crispy sweet potato fries soooo well.
When you’re ready to get your fries going, peel your sweet potatoes and cut them into fries, about 1/4″ thick each. Throw the fries into a large bag and add the cornstarch. Shake the bag vigorously to coat! You want a thin coating of cornstarch all over the fries.
Next comes the oil, and seasonings. If you have a favourite way to season the fries, I encourage you to use it! I personally love paprika, garlic powder and salt. Sometimes chili powder if the kids aren’t partaking 😉
Lay the fries out in a single layer on the baking sheet. You’ll likely have to use 2 sheets, depending on the number of fries you’ve cut! My favourite lining is parchment paper, but greasing the baking sheet would work fine too.
The fries take about 25 minutes in the oven; you’ll need to flip them once. I usually use a metal spatula and flip them in sections.
While the fries are baking, make the dill dip. It will literally take you 5 minutes to throw everything together! Taste it and adjust the seasonings as you prefer – sometimes I like a little extra dill, or a little more Worcestershire sauce.
The recipe makes more than enough dip for all of the fries, so sometimes we’ll use it on our burger buns too if we’re having burgers with the fries. It’s also good the next day, on a sandwich or with fresh veggies!
If you’re not a fan of dill, you could serve these fries with a creamy chipotle sauce or even just plain ol’ ketchup.
Sweet potato fries are seriously delicious. I’ve been craving those deep-fried Original Joe’s fries for a while now, but after eating these I can happily say that craving has been more than satisfied. Plus, my waistline is thanking me!
We’ve got wicked amounts of snow right now, so it looks like it’s going to be a weekend of playing in the white stuff and drinking hot cocoa. And eating fries, of course. 😉
Enjoy your weekend everyone!!
Have your deep-fried sweet potato fries without all of the calories and mess! These crispy baked fries dipped in dill dip are the perfect side dish (or meal)!
- 1–2 large sweet potatoes
- 3 tbsp cornstarch
- 2–3 tbsp oil (canola, grapeseed or olive)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 cup mayonnaise
- 1/2 cup sourcream
- 1 tsp dried dill
- 1 tsp seasoning salt
- 1 tbsp dried parsley
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- Preheat the oven to 400 F and line two large baking sheets with parchment paper, or spray with non-stick spray.* Use the roast setting on the oven if available.
- Peel the sweet potatoes, and cut them into fry shapes, about 1/4″ thick each. Place the potatoes into a large Ziploc bag, add the cornstarch and shake the bag well until all of the fries have a thin coating of cornstarch.
- Add the oil, garlic powder, paprika and sea salt to the bag, and shake vigorously. Place the fries in a single layer on the baking sheets and place in the oven for 15 minutes. Remove the pans, and using a metal spatula, flip the fries in sections. Place back in the oven for another 10-15 minutes. You’ll know the fries are done when they’re slightly pillowy looking and firm.* No floppy fries!
- While the fries are baking, prepare the dill dip by combining all of the dip ingredients in a small bowl, and mixing together. Store in the fridge until the fries are ready.
- Serve the fries alongside a small bowl of dip. Enjoy immediately!
Leftover fries can be stored in the fridge, and heated up in the oven at 275 for 10-15 minutes.
- Do not use foil or an ungreased sheet. Parchment paper works best, but I’ve also had success with a silicone baking mat.
- One tip to crisp up the fries: Once they’re cooked, shut off the oven and leave the fries inside for 10-15 minutes. The low heat in the oven will crisp them up nicely.