The recipe for these sweet potato fries comes from the book “Bread & Wine”. It was the first book we read with our book club and still one of our favorites! Shauna really talked these fries up and I was curious to give them a try since I was eating a Paleo diet and regular fries were out of the question for me. I wasn’t a huge fan of sweet potatoes before this recipe, but after trying these, I was hooked and actually prefer them over regular fries now. And kids love these too! Whenever I find a kid friendly recipe, I am over the moon excited! So now I always keep sweet potatoes on hand for whenever the mood should strike me or as a quick lunch for the kids as well as a delicious dinner side to just about anything, especially this salmon.
The reasons you will love these fries so much is a.) they are SO easy to make. All you have to do is literally peel, chop, toss, and bake. I’ve read lots of different recipes and tutorials for the “perfect” “crispy” sweet potato fries where you have to soak them for hours, dry them and fry them. But honestly, I think this version is even more delicious. And b.) THE SAUCE IS ABSOLUTELY AMAZING! I think this sauce is what makes these fries so bomb (and the reason my two year old son eats them). It’s creamy, zesty, and has just a little bit of a kick. The perfect companion to sweet potatoes!
So if you’ve never tried sweet potato fries before (or maybe you have and didn’t like them), you NEED to give these a try. You will be doing yourself a disservice if you don’t…
Ingredients for Sweet Potato Fries:
- 2 medium-large white sweet potatoes
- 3 tablespoons avocado oil (or any other oil)
- 2 tablespoons salt
- pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons Sweet Thai Chili Sauce
- 1 teaspoon Sriracha (or to taste)
Directions for Sweet Potato Fries:
Preheat oven to 450°.
*I like to use firm sweet potatoes (commonly known as white sweet potatoes) for this recipe. I prefer the taste and texture for the fries because they remain firm versus the soft sweet potatoes which become moist and soft after cooking. However, if you like soft sweet potatoes (commonly called yams) more, you can certainly use them in this recipe as well, but they may not come out as crispy.
Peel potatoes and slice into fries (I like to chop my potatoes into quarters first and then slice).
In a large bowl, toss together the potatoes, oil, salt and pepper until potatoes are coated evenly. Arrange on a parchment lined baking sheet (or this amazing silicone baking mat) so no potatoes overlap. This is a very important step because if you overcrowd your potatoes, they will not get crispy. According to the Bread & Wine book where I adapted this recipe from, you have to make sure they are all lined up like “little soldiers”. See picture below.
Bake at 450° for 25 minutes (or until bottom of potatoes are golden and crispy) then broil for 3-4 minutes until tops get slightly browned. Keep an eye on them when they are under the broiler so they don’t get burned!
For the Sauce:
Whisk together mayo, ketchup, sweet thai chili sauce, and Sriracha until smooth. Dip fries into sauce and enjoy!