Baked Sweet Potato Fries With Sweet Chili Mayo
Baked sweet potato fries are easy to prep and cook, and there’s no mess or fuss with a deep fryer and oil. And they’re delicious!
Baked sweet potato fries are one of those snacks that feel indulgent while still being surprisingly simple to pull off at home. The oven does all the work, and the natural sweetness of the potatoes caramelizes beautifully as the fries roast. When they emerge golden and lightly crisp around the edges, they’re ready for dipping, snacking, and sharing.
These fries also happen to be far easier and less messy than frying. There’s no pot of hot oil, no splattering, and no lingering smell — just a hot sheet pan and a quick toss in the oven. Paired with a tangy-sweet chili mayo, this is a crowd-pleaser that works as a side, appetizer, or game-day snack.
What You’ll Like About This Recipe
Easy baked technique. These fries crisp up in the oven using a simple method with cornstarch, requiring no deep frying. You get great texture with minimal effort and a cleaner kitchen.
Balanced flavors. Sweet potatoes caramelize naturally as they roast, and the sweet chili mayo adds tangy heat that pairs perfectly with their earthy sweetness. It’s a dip-and-crunch situation that never gets old.
Customizable seasoning. Keep them lightly salted or add smoked paprika, garlic powder, or your favorite fry seasoning. This base recipe adapts easily to whatever flavor profile you’re craving.
Great for entertaining. Because the fries bake on two large pans, they’re ideal for feeding a group. Serve with the chili mayo or offer a trio of dips for a fun and colorful presentation.
Lighter than fried. Baking keeps them lighter and less greasy while still delivering that craveable crisp edge. It’s a great option for weeknights when you want something satisfying but not heavy.
Ingredient Notes
- Sweet potatoes: Look for firm, smooth potatoes without soft spots. Orangey-fleshed varieties caramelize beautifully when roasted.
- Olive oil: A light coating helps the fries brown and promotes crisp edges in the oven.
- Cornstarch: The secret to achieving crispness without frying. It lightly coats the surface and helps draw out moisture.
- Kosher salt: Enhances sweetness and brings all the flavors forward.
- Mayonnaise: Forms the creamy base for the dipping sauce.
- Thai sweet chili sauce: Adds sweetness, tang, and mild heat.
- Sambal: Provides a spicy kick; adjust to suit your preferred level of heat.
How to Make It
- Peel the sweet potatoes and cut them into uniform sticks. Soak them briefly in cold water to help remove excess starch.
- Prepare two sheet pans and preheat the oven. Drain and dry the sweet potatoes well before tossing them with oil.
- Coat the fries evenly with a blend of cornstarch and salt, then spread them in a single layer on the pans.
- Bake until the fries are lightly browned, flipping once about halfway through.
- Stir together the sweet chili mayo while the fries finish baking.
- Let the fries cool slightly, season if needed, and serve with the dip.
Tips
- Dry the potatoes thoroughly after soaking to ensure the cornstarch adheres evenly and promotes crisp edges.
- Use convection if your oven has it; circulating air helps the fries brown a bit more deeply.
- Don’t overcrowd the pans. Spacing the fries ensures they roast rather than steam, giving you a better texture.
- If you want extra browning, place the pans on higher racks during the last few minutes of baking.
Recipe Variations
- Make them spicy. Add cayenne, chipotle powder, or a pinch of chili powder to the cornstarch mixture. The heat balances the natural sweetness of the potatoes and deepens the overall flavor.
- Try a smoky version. Smoked paprika or a touch of cumin brings warmth and depth, giving these fries a barbecue-inspired edge without any extra work.
- Use a different dip. Ranch, garlic aioli, or a yogurt-based herb dip all pair beautifully with sweet potatoes and offer a creamy contrast to the caramelized fries.
- Go savory-sweet. Drizzle warm honey or maple syrup over the hot fries and sprinkle with flaky salt for a sweet-and-salty side dish.
- Add fresh herbs. Chopped parsley, cilantro, or green onions sprinkled over the fries after baking adds freshness and color.
Serving Suggestions
- Serve alongside burgers, roasted chicken, or sandwiches for a colorful side that complements savory mains.
- Add a second dip such as ranch or sriracha mayo to create a fun appetizer platter.
- Pair with grilled meats or barbecue dishes — the sweetness of the fries works especially well with smoky flavors.
- Choose to serve them for game day or casual gatherings where finger foods shine.
How to Store
Refrigerate: Place leftover fries in a shallow airtight container and refrigerate for up to 3 days. The chili mayo should also be refrigerated and will keep for 3 to 4 days.
Reheat: Reheat the fries in a hot oven or air fryer until warmed through and crisp again. Avoid microwaving, as it softens the texture.
Freeze: Freezing is not recommended for baked sweet potato fries, as they tend to become mushy when thawed.
Frequently Asked Questions
Baked Sweet Potato Fries With Sweet Chili Mayo
Ingredients
- 1 1/2 pounds sweet potatoes
- 3 tablespoons olive oil
- 3 tablespoons cornstarch
- 1/2 teaspoon kosher salt, or to taste
Sweet Chili Mayo
- 1/2 cup mayonnaise
- 3 teaspoons Thai sweet chili sauce
- 1/2 to 1 teaspoon sambal, spicy Asian-style chili paste
Instructions
- Peel the sweet potatoes and cut them into sticks about 1/4-inch thick and 1/4-inch wide. Keep them as uniform as possible. Put the sweet potato sticks in a bowl and cover them with cold water. Let them soak for 20 minutes.
- Preheat the oven to 425 F.
- Line two rimmed baking sheets (jelly roll pans) with parchment paper or nonstick foil.
- Drain the sweet potato sticks and pat them with paper towels to dry. Return the sweet potatoes to the dry bowl. Add the olive oil and toss to coat the fries.
- Combine the cornstarch and kosher salt and blend well. Sprinkle the mixture evenly over the sweet potatoes and toss until well distributed.
- Spread the fries out in the pans in a single layer.
- Bake for 15 minutes; flip the fries and return them to the oven for another 10 to 15 minutes. They should begin to brown slightly. Let them cool for about 3 to 5 minutes.
- Meanwhile, combine the chili mayo ingredients and stir to blend.
- Sprinkle the fries with more salt, if desired, and serve hot with the dip.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
