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!
If you have given up on sweet potato fries because they come out limp and bland, try the cornstarch trick. A little cornstarch mixed into the lightly oiled fries makes them bake up crisp and delicious. The sweet chili mayo is a simple dip that complements the fries nicely. Feel free to dial up the heat with extra sambal, or use Sriracha or cayenne pepper for heat.
Baked Sweet Potato Fries With Sweet Chili Mayo
Baked sweet potato fries are lighter than fried, and there’s less fuss and no oily mess to clean up. And they taste great!
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.
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