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Sweet potato fries are my weakness. Put a plate in front of me, and I will devour the whole thing in a couple minutes. I’m a generous person, but please don’t expect me to share my fries. Fried or baked, restaurant or home made, I love them all. And if you’re as in love with sweet potato fries as I am, you should be making them at home. Baked sweet potato fries are obviously much healthier than their fried counterparts; and just as delightful and delicious. They make a great snack, side dish, or entree (if you’re me). Plus they’re an ideal vessel for vegan dipping sauces.
For these sweet potato fries I created three very different yet delicious dipping sauces: chipotle aioli, avocado wasabi, and raw tamarind ketchup. My favorite is definitely the avocado wasabi because it’s cool and spicy at the same time. The smokiness of the chipotle aioli is super delicious, as is the sweet tartness in the ketchup. Make them all and let me know which one you like best 😉
Baked Sweet Potato Fries + Three Vegan Dipping Sauces
Ingredients
- Baked Sweet Potato Fries
- 2 medium sweet potatoes
- 2 tbsp coconut, grapeseed, or canola oil
- 1/4 tsp salt
- Chipotle Aioli Dipping Sauce
- 1/2 cup vegan mayo
- 1 tbsp chipotle sauce from a can of chipotle peppers, also called adobo sauce
- 1 tsp lime juice, freshly squeezed
- Avocado Wasabi Dipping Sauce
- 1 ripe avocado
- 1 tbsp wasabi powder, or less if you're sensitive to heat
- 1 tsp lime juice, freshly squeezed
- Raw Tamarind Ketchup
- 1 cup cherry tomatoes
- 1/2 cup dates, pitted (soaked if they're hard)
- 2 tsp tamarind paste
- 1 tsp apple cider vinegar
Instructions
- Baked Sweet Potato Fries
- Peel the sweet potatoes, and cut into fry shapes––about 1/4 inch thick and 4 inches long
- Soak the cut sweet potatoes in cold water for 1 hour.
- Preheat oven to 400°
- Remove the sweet potatoes from the soaking water, and dry them with a clean kitchen towel.
- Toss them on a baking sheet with oil, and spread them evenly on the sheet.
- Top with a sprinkle of salt before baking for 30 minutes. Flip the potatoes about 20 minutes into the baking.
- Serve with the dipping sauce.
- Chipotle Aioli
- Place the vegan mayo, chipotle pepper, and lime juice into a small mixing bowl, and whisk until combined.
- Avocado Wasabi
- Place ingredients in food processor and blend until creamy. You'll probably need to press down the sides of the food processor a couple of times to make sure it all gets blended.
- Raw Tamarind Ketchup
- Place ingredients in food processor and blend until blended. Blend until smooth, or leave a bit of texture in the ketchup if you prefer.
- You'll probably need to press down the sides of the food processor a couple of times to make sure it all gets blended.
great recipe.
I haven’t tried any of your recipes yet, but I certainly will! … I want to say, that you yourself are absolutely nice to meet via your videos! You explain things calmly and delightful… And lovely music, not too loud!
Thank you 🙂
Hi Caroline! Thanks so much 🙂
Thank you for all your recipes. i had too much fun picking up sweet potatoes at the market. your site is a life saver 🙂
Awesome! Thank you so much, Victoria 🙂 xo
I can’t wait to try! Looks delicious! How about sweet potato grits w/ a twist?
Nice idea 😉
Hi Jenné! I love your recipes : ) I wonder why you soak the sweet potatoes before to cook them?
Hi Carmina! Thank you 🙂 By soaking the potatoes you get rid of some of the starch on the potatoes, allowing for them to better crisp up in the oven.
Oh! that’s great, I’ll try next time : ) Thanks!