Enjoy crispy sweet potato fries without deep-frying! Serve them hot from the oven with a spicy tangy chipotle mayo and you've got a winner of a side dish!
It's hard to resist a basket of crisp, salty, fries.
And while these sweet potato fries are not exactly like potato fries, you are still going to love them...
...especially with the tangy, spicy, chipotle mayo for dipping!
They're flavorful and healthy...it's upping the whole fries experience!
How To Make Chipotle Mayo
Let's start with the chipotle mayo first because once you've got the ingredients combined, it's good to let it hang out in the fridge for a while to really let the flavors meld. And you can certainly eat sweet potato fries as is, but really, the chipotle dip really takes them up a notch.
Chipotle peppers are basically smoke-dried ripe jalapeno peppers, and the kind you need for this recipe are the canned ones in adobo sauce.
Look for them in the Mexican food aisle since it is a common ingredient in many of their dishes. (There are numerous brands that make them…Herdez is one that I happen to be able to get in Hong Kong.)
Mix together a well-chopped chipotle chili pepper, some of the adobo sauce that comes in the can, mayonnaise, and a bit of cumin. Set the mayo aside in the fridge while you prepare the sweet potatoes.
Preparing the Sweet Potatoes
I usually allot one sweet medium sweet potato per person, but depending on how big they are, you may get more or fewer servings. I cut each sweet potato in half lengthwise, then cut 4-5 wedges from each half, getting 8-10 wedges from one whole potato.
Toss the sweet potato wedges in oil, making sure they are completely coated.
Then comes the dry ingredients that help crisp up the fries...a simple combination of salt, pepper, and dry Parmesan cheese...and I'm talking about the cheese made by Kraft that comes in the green canister!
You could use fresh grated Parmesan (been there, done that), but the extra moisture it contains causes it to clump unevenly on the wedges.
The Kraft Parmesan in the green can is much drier and more like a powder, which aids in adding crispness to the fries in addition to flavor It basically coats the sweet potatoes like a spice or dry rub, and that's exactly what you want.
(FYI this is not a sponsored post! It's just what works! 🙂 )
Make sure you toss the sweet potato wedges really well in the salt, pepper, and dry Parmesan to make sure they are evenly coated.
Grease a baking sheet with some oil, then spread the fries out in a single layer, standing them up on their curved side.
You don't have to go to the trouble of doing this, of course, but I want as much surface area on the wedges exposed to the heat, so that means standing them up. Some wedges won't want to stand up on their own, so I just lean those against the edge of the pan.
The final step to crispiness is a hot oven. Slide the sweet potatoes into a 425F (220C) oven for 25 minutes and that's it!
Frequently Asked Questions
If you cut them into sticks so they look like "regular" fries, line your baking sheet with parchment instead of foil to reduce the possibility of them sticking. Because there is more surface area on the fries touching the pan, they will be more likely to stick and you won't get nice sticks.
Also, sweet potato fries are softer than potato fries and stick-shaped ones will not hold their shape as well as wedges.
Whatever you would normally serve with potato french fries, you can serve with these sweet potato fries! If you're thinking about meat dishes, consider Dry Brined Roast Chicken, Perfect Prime Rib Roast, Slow-Roasted Dry Rub Ribs, or Balsamic Marinated Flank Steak.
There is also the ever reliable pairing of burgers, but I would also eat these with a fried egg or other roasted vegetables or a fresh salad! They would also go great with chicken wings or meatballs!
If you happen to have any leftovers, place them on a parchment-lined baking sheeting and reheat them in a 400F (200C) oven for about 10 minutes. Don't worry about standing them on their curved sides as they'll be too soft to stand up. Just make sure to space them out evenly on the pan.
The chipotle mayo will keep for about a week in a sealed container in the fridge. Besides making a great dip for the sweet potato fries, it also makes a delicious spread for sandwiches!
You're going to love being able to make them in the oven and not in a deep-fryer. That being said, even when I have had sweet potato fries at restaurants where they are deep-fried, I have not found any (yet) that I like as much as these. The dry ingredient seasonings really makes a difference, not only in crisp texture but taste, and the chipotle mayo can't be missed! If you love sweet potatoes and you love fries, this is a must-try recipe!
Crispy Sweet Potato Fries with Chipotle Mayo
Sweet Potato Fries
- Combine mayonnaise, finely chopped chipotle pepper, adobo sauce, and cumin in bowl. Mix until well combined. Refrigerate for at least an hour for best flavor.
Sweet Potato Fries:
- Preheat oven 425 deg F (220 C).
- Toss sweet potato wedges with 3 tablespoons light olive oil until well-coated.
- Sprinkle sea salt, black pepper, and HALF the dry Parmesan over the sweet potato wedges and toss a couple of times to bring the wedges from the bottom of the bowl up to the top.
- Sprinkle the wedges with the remaining sea salt, black pepper, and remainder of the dry Parmesan. Toss well to coat the sweet potatoes evenly.
- Line a baking sheet with foil and grease with 2 tablespoons light olive oil. (Alternatively, use parchment paper with no oil.)
- Arrange sweet potato wedges on baking sheet, cut edges up (curved sides down). Lean any wedges that cannot stand up on their own against the baking sheet rim.
- Bake for 25 minutes until crispy. Serve with chipotle mayo.
- When cutting the sweet potatoes into wedges, try not to make them too thin as they will have difficulty standing up. I get 8-10 wedges from one medium-sized sweet potato.
- If any wedges do not stand up on their curved side, lean them against the rim of the baking sheet for stability.
- Make sure the sweet potato wedges are evenly and well-coated in the olive oil, sea salt, pepper, and Parmesan cheese when tossing.
- I use the shelf-stable Kraft Parmesan Cheese (green canister) because it clumps less and distributes more evenly over the sweet potato wedges, providing the crisp coating.
- If lining the baking sheet with parchment paper, there is no need to grease it.
- Refrigerate the chipotle mayo for at least an hour before serving so that the flavors have a chance to develop.
- Add more spice to the chipotle mayo, if desired, by adding more cumin or some chili powder.
- To reheat any leftover fries, lay them out on a parchment-lined sheet and bake in a 400F (200C) oven for 10 minutes.
** This recipe was original published on July 31st, 2017 and republished on March 28th, 2021 with recipe updates, new photos, and writing.