Sweet Potato Fries with Chipotle Dip

Sweet potato fries are one of those things I order every single time they are on the menu, but I used to think making them at home was impossible because they always came out soft and sad. Then I learned the cornstarch trick and everything changed. A tiny bit of cornstarch in the seasoning mix is literally the key to crispy oven-baked fries, and now I make these at home constantly. The chipotle dip is what really sends them over the edge though.

The other game changer for me was getting a good wire baking rack to set over my sheet pan. It lets air circulate under the fries so they crisp up on all sides instead of steaming on the bottom. I use this style of baking rack from Amazon and it works for everything from fries to roasted veggies to sheet pan chicken. Totally worth it. (Affiliate link — I earn a small commission at no extra cost to you!)

Why Oven Baked Works

The combination of high heat (425F), cornstarch, and giving the fries plenty of space is what makes oven baking actually work. Resist the urge to pile them on one pan — crowding creates steam and you end up with soggy fries. Two sheet pans, single layer, lots of space. Flip halfway through and you will be shocked at how crispy they get.

Sweet Potato Fries with Chipotle Dip

Crispy oven-baked sweet potato fries paired with a smoky chipotle dipping sauce — a healthier side dish that tastes totally indulgent.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon cornstarch for extra crispiness
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• salt and pepper to taste
• 1/2 cup mayonnaise for the dip
• 1 tablespoon chipotle peppers in adobo minced
• 1 teaspoon lime juice
• 1/2 teaspoon honey

Method

 

1. Preheat oven to 425F. Line two baking sheets with parchment paper.
2. Toss sweet potato fries with olive oil, cornstarch, garlic powder, smoked paprika, salt and pepper until evenly coated.
3. Spread fries in a single layer on baking sheets without overlapping. Bake 25 to 30 minutes, flipping halfway, until golden and crispy.
4. Meanwhile, whisk together mayonnaise, minced chipotle, lime juice, and honey for the dipping sauce. Refrigerate until ready to serve.
5. Serve fries hot with chipotle dip on the side.

Notes

The cornstarch is the secret to getting crispy fries in the oven — do not skip it! A good wire baking rack set over a sheet pan also helps air circulate for maximum crispiness.

The Chipotle Dip

This dip takes about 2 minutes to make and it is dangerously good. The chipotle peppers in adobo bring that smoky heat, the honey balances it out, and the lime adds brightness. It also works as a spread for sandwiches and wraps, so make a double batch and keep it in the fridge all week.

These are also amazing for meal prep. Cut and season the fries ahead of time, store them in the fridge, and bake when you are ready. They reheat really well in a hot oven or air fryer too, so leftovers (if you have any) are not a problem.

A Side Dish Everyone Will Ask About

Bring these to your next cookout or serve them alongside burgers and I promise you will get recipe requests. They look impressive, taste amazing, and are so much easier to make than people think. Save this one and thank yourself later.

xo, Pam