Crispy Baked Sweet Potato Fries with Lime Yogurt Dip
Oven-baked sweet potato fries with crisp edges and a smoky paprika coating, served with a cool lime and cilantro yogurt dip. Easy and no deep fryer needed.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
The cornstarch coating and a dry surface are what crisp the fries. Give them space on the pan, and use two sheets rather than crowding one. They are best eaten right away.
Method
-
Heat the oven to 425°F (220°C) and line two large baking sheets with parchment.
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Soak the sweet potato sticks in cold water for if you have time, then drain and dry very well with a towel.
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Toss the sticks with the cornstarch until lightly coated, then toss with the olive oil, paprika, cumin and salt.
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Spread in a single layer on the baking sheets with space between the fries so they roast instead of steam.
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Bake for , flipping halfway, until the edges are crisp and browned.
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Stir the yogurt with the lime juice, zest, cilantro and a pinch of salt.
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Serve the fries hot, straight from the oven, with the dip.
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