Roasted Sweet Potato Fries

There's something about the smell of sweet potatoes hitting a hot oven that makes me forget about wanting regular fries—that caramelized sweetness mixed with smoked paprika just takes over your kitchen. I stumbled into making these one afternoon when I had guests coming over and realized I had zero regular potatoes but a bunch of sweet ones sitting on my counter. The first batch came out shatteringly crispy, and watching people dip them into that tangy yogurt sauce made me realize I'd found something better than the original.

I made these for my sister's movie night, and she texted me the next day asking for the recipe because her partner wouldn't stop talking about them. That's when I knew this wasn't just a quick side dish—it became the thing people asked me to bring.

Ingredients

• Sweet potatoes (800 g): Look for ones that feel firm and are roughly the same thickness so they cook evenly.
• Olive oil (2 tbsp): This is your crispy secret—don't skip it or use too little.
• Smoked paprika (1 tsp): The smoky depth is what makes these taste nothing like health food.
• Garlic powder (1/2 tsp): Use the good stuff; cheap garlic powder tastes like the box it came in.
• Sea salt (1/2 tsp): Fine salt blends better than coarse, but either works.
• Ground black pepper (1/4 tsp): Fresh cracked is worth the extra second.
• Cornstarch (1 tbsp, optional): This is the trick that changed my life—it absorbs moisture and gives you that crispy restaurant-style edge.
• Greek yogurt (120 g): Thick, tangy, and way better than mayo-heavy store-bought dips.
• Mayonnaise (1 tbsp): Just enough to bind the dip without making it heavy.
• Lemon juice (1 tsp): Brightens everything and keeps the dip from tasting dull.
• Dijon mustard (1 tsp): A quiet sophistication that people can't quite identify but love.
• Garlic clove (1 small): Mince it fine so it doesn't show up as a surprise crunch.
• Fresh chives or parsley (1 tbsp): The herb matters—I prefer chives because they're more delicate.

Instructions

Heat your oven and prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup easy. You want the oven hot so the fries get a head start on crisping.

Cut with intention:

Peel your sweet potatoes and cut them into fries about 1 cm thick, trying to keep them as even as possible. Uneven pieces cook at different speeds, and some end up soft while others burn.

Season generously:

Toss everything in a large bowl with oil, paprika, garlic powder, salt, pepper, and cornstarch if you're using it. Make sure every fry is coated—don't be timid with this step.

Spread them out:

Arrange the fries on your baking sheet in a single layer without crowding, because touching fries steam instead of crisp. Yes, you might need two baking sheets, and that's fine.

First roast:

Pop them in for 15 minutes, then pull them out and flip each one. This takes two minutes and prevents them from cooking unevenly on one side.

Final crisp:

Roast for another 12–15 minutes until they're golden brown and the edges are starting to look crispy and a little caramelized. Pull them out while they still feel slightly soft in the middle—they'll firm up as they cool.

Make the dip:

While the fries roast, mix yogurt, mayo, lemon juice, mustard, minced garlic, and herbs in a small bowl. Taste it and adjust salt and pepper to your liking, then stick it in the fridge to chill.

Bring it together:

Serve the hot fries right out of the oven with the cold dip—that temperature contrast is half the magic.

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I remember being at my friend's dinner party when someone grabbed a fry, dipped it into that yogurt sauce, and said it tasted like summer even though it was October. That's when I understood—it wasn't just about making fries, it was about creating a moment where simple food felt special.

Getting the Texture Right

The secret to texture is respecting three things: heat, space, and dryness. Your oven needs to be fully preheated so the fries start crisping immediately instead of steaming. The baking sheet needs room between each fry so air can circulate—crowding them is the fastest way to disappointment. And if you want maximum crispiness, pat your cut fries completely dry before tossing them in oil and cornstarch.

Playing with Flavor

The smoked paprika is your anchor flavor, but this is where you get to play. I've added a pinch of cayenne pepper for heat, swapped in regular paprika when I was out of smoked, and even tried a tiny bit of cumin once. The dip is just as flexible—one time I added roasted garlic instead of raw and it became almost a different dish. Sweet potatoes are forgiving enough to match whatever direction you want to take them.

Beyond the Main Event

These fries work as a side dish alongside grilled chicken or fish, but they're also perfect as an appetizer at a casual gathering or as the main event for a cozy night in. The dip can be made a day or two ahead, which means you can do all the fun part (roasting and eating) without the prep stress hanging over you.

• Store leftover fries in an airtight container and reheat in a 180°C oven for about 10 minutes to restore the crispiness.
• The dip keeps for up to 2 days refrigerated, making it great for meal prep or unexpected guests.
• If you're doubling the recipe, just give the fries a bit more time on the baking sheet and stir them halfway through.

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These fries have become the thing I make when I want people to feel cared for without spending hours in the kitchen. There's real comfort in that.

Recipe Questions & Answers

→ How do I make the fries extra crispy?

Soak the cut sweet potato fries in cold water for 30 minutes before drying thoroughly and coating with oil and cornstarch to achieve extra crispiness.

→ Can I use a different dip instead of the creamy one provided?

Absolutely! Salsas, guacamole, or hummus pair wonderfully with sweet potato fries for varied flavors.

→ What temperature should I roast the fries at?

The fries should be roasted at 220°C (425°F) to ensure a golden and crispy texture.

→ Is it possible to add some heat to the fries?

Yes, adding a pinch of cayenne pepper or chili powder to the seasoning mix will give the fries a spicy kick.

→ How do I store leftovers to maintain freshness?

Store cooled fries in an airtight container in the refrigerator and reheat them in the oven to restore crispiness.