Baked Sweet Potato Fries with Yogurt Dip

Baked Sweet Potato Fries with Yogurt Dip

Crisp-edged oven fries paired with a tangy, garlicky yogurt dip for dunking.

Total 50 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These sweet potato fries get a cornstarch coating for extra crunch before baking at high heat on a well-oiled sheet pan. A cool, tangy yogurt dip with garlic and lemon balances the fries' natural sweetness, making this a satisfying snack or side for burgers and sandwiches.

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1/4-inch sticks
  • 2 tablespoons cornstarch
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon salt
  • fresh parsley, chopped, for garnish

Method

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

  2. Place the sweet potato sticks in a large bowl and toss with cornstarch until evenly coated.

  3. Add the olive oil, paprika, garlic powder, salt, and pepper to the sweet potatoes and toss until evenly coated.

  4. Spread the fries in a single layer across the two baking sheets, leaving space between pieces so they crisp rather than steam.

  5. Bake for 20 minutes, then flip the fries with a spatula.

  6. Continue baking until the fries are golden and crisp at the edges, 12 to 15 minutes more.

  7. While the fries bake, whisk together the Greek yogurt, minced garlic, lemon juice, chives, and salt in a small bowl.

  8. Refrigerate the yogurt dip until ready to serve.

  9. Transfer the hot fries to a serving platter, garnish with fresh parsley, and serve immediately with the yogurt dip.

Related recipes

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    Baked Sweet Potato Fries with Yogurt Dip

    These sweet potato fries get a cornstarch coating for extra crunch before baking at high heat on a well-oiled sheet pan. A cool, tangy yogurt dip with garlic and lemon balances the fries' natural sweetness, making this a satisfying snack or side for burgers and sandwiches.

    50 min 4 servings 285 cal

    Ingredients

    • 2 pounds sweet potatoes, peeled and cut into 1/4-inch sticks
    • 2 tablespoons cornstarch
    • 3 tablespoons olive oil
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 cup plain Greek yogurt
    • 1 clove garlic, minced
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh chives, chopped
    • 1/4 teaspoon salt
    • fresh parsley, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 425°F and line two baking sheets with parchment paper.

    2. 2

      Place the sweet potato sticks in a large bowl and toss with cornstarch until evenly coated.

    3. 3

      Add the olive oil, paprika, garlic powder, salt, and pepper to the sweet potatoes and toss until evenly coated.

    4. 4

      Spread the fries in a single layer across the two baking sheets, leaving space between pieces so they crisp rather than steam.

    5. 5

      Bake for 20 minutes, then flip the fries with a spatula.

    6. 6

      Continue baking until the fries are golden and crisp at the edges, 12 to 15 minutes more.

    7. 7

      While the fries bake, whisk together the Greek yogurt, minced garlic, lemon juice, chives, and salt in a small bowl.

    8. 8

      Refrigerate the yogurt dip until ready to serve.

    9. 9

      Transfer the hot fries to a serving platter, garnish with fresh parsley, and serve immediately with the yogurt dip.