“Crispy baked sweet potatoes fries that are sweet, smokey and spicy paired with a BBQ honey mustard dipping sauce! Easy recipe full of flavor”
Watch me make these bakes sweet potato fries from start to finish!
Ok ….I’m pretty sure I’m driving my family bananas with my sweet potato french fry kick. I’ve made them for breakfast, lunch, dinner and for snacks this week and honestly…. I don’t see an end in sight.
I’m having way too much fun with these guys! Dipping them in everything I can find from marshmallow dip to savvy sriracha lime sauce! And trying out all kind of spice combinations to toss them in. It’s been a blast!
I mean look at them, just look!! Aren’t they gorgeous with their rustic orangey-ness? There is something a bit more….elegant…sexier…classier about sweet potato fries compared to regular fries and I am here for all of their boujiness!
You see….it’s taken me a long time to find a sweet potato fry recipe that behaved for me. I wrote about it a few years ago in my recipes in rehab post. Getting them to crisp up in the oven has been a pain in the hind parts! Mine use to always bake up soggy, soft and flimsy. Boooooo!!
It wasn’t until I was watching Americas Test Kitchen and reading around the web that I discovered a few tips that created that perfect baked sweet potato fry that was crisp on the outside and velvety soft on the inside.
Tips For Making The BEST Baked Sweet Potato Fries
- Cut them into to small strips .If you want them to crisp up in the oven they must be in matchstick strips. Even smaller will work too! The thinner the crispier. Just make sure they are all the same thickness, length really doesn’t matter too much.
- Soak them in water for at least an hour, longer if you have time. This will help them crisp up in the oven
- Dry them off COMPLETELY and toss in cornstarch. This will give us a crispier texture.
- Season and salt last. Add your seasonings and salt as soon as the fries come out of the oven. Doing so before hand can cause the sweet potatoes to release water, resulting for soggy, limp baked sweet potato fries.
- Preheat the baking sheet before adding in the fries. You should here are nice sizzle when arranging the fries. Once again, it’s all about the crispiness. (I don’t always do this step.)
- Bake on the top rack. Being closer to the heating element will give your fries a gorgeous color.
- Be realistic. Even though these fries are crisp around the edged they still aren’t “deep fried” crispy. I def. won’t be making any claims saying “taste just like deep fried”. They don’t have that deep crunch and firmness of a deep fried sweet potato fry. I mean let’s be honest, nothing replicated deep fried like deep fried! Period!So if you really want that crunch, then deep fry them. I mean, whose looking?
Sounds easy enough? Let me tell ya though, they are downright addictive!!
For the spice mixture I decided to go with a sweet, smokey, and spicy flavor using a warm mixture of smoked paprika, brown sugar, cumin, chili powder and lots of other yumminess. And lots of salt to bring out all of the different levels of flavors.
As far as a dipping sauce, three words, BBQ HONEY MUSTARD!! OMG the flavor explosion of slightly spicy, smokey sweet potato and that BBQ honey mustard is….INSANITY!
My husband came in from work and nearly devoured the entire plate. He kept coming back saying “Why can’t I stop!” Told’ya, addictive!
Bless yourself a little and make some!
Baked Sweet Potato Fries + BBQ Honey Mustard
By Divas Can Cook
Recipe type: side dish
- 1 large sweet potato, washed and dried
- 1 tablespoon cornstarch
- olive oil (a splash)
- 1 tablespoon brown sugar, packed
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano
- Parsley (garnish)
- Cut sweet potatoes into small strips with even thickness (slightly smaller than the size of fast food fries. You can peel them if you want but I don't)
- Place sweet potatoes in cold water and let soak for at least an hour.
- Remove from water and dry completely with paper towels.
- Preheat oven to 425 F.
- Place cornstarch in a plastic bag and then dump in the dried sweet potatoes.
- Toss to very lightly coat the sweet potatoes.
- Place sweet potatoes in a bowl and add a few drops of olive oil (just enough to very lightly coat sweet potatoes.
- Line a pan with parchment paper.
- Place sweet potatoes on the pan, but do not let them touch. (only place 1 pan at a time in the oven. Al off mine fit on one pan)
- Bake on top rack for 10- 15 minutes. Flip and bake for another 10-15 minutes. (baking time may vary depending on the thickness of your potatoes)
- Switch the oven to a low broil and broil each side for 1 minute (may need more or less time depending on your oven. Be sure to watch them the entire time they are broiling as they can burn quick.)
- When fries come out of the oven let them sit on the hot pan and they will crisp up a bit more.
- Sprinkle with salt and then toss with the spice mixture when ready to serve. (Be sure that you are ready to serve immediately after tossing them with the spice mixture. The brown sugar eventually melts and becomes sticky, making the fries less crisp. I LOVE it though)
- Garnish with parsley.