Roasted Sweet Potato Fries
For several weeks after first making these sweet potato wedges I became hooked and ate them several times a week. The prep work only takes a few minutes and the oven does all of the work. I love the distinct taste of the coriander with the sweetness of the potato. They are just thin enough that the edges get slightly crispy. They work as a snack, lunch, or side dish for dinner. I haven’t made them for breakfast yet, but give it another week or two and I’m sure I will.
It was actually an accident that I paired the wedges with the dill dipping sauce. I originally made the dill dip to eat with vegetables and it leftover sitting in the refrigerator. As I was digging around thinking of what dipping sauce I wanted to make it dawned on me that the fresh dill would taste great with the sweetness of the potato. If you are not a dill fan, swap out the dill for more parsley or any other fresh herbs. Keep sweet potatoes on hand so you are always just 30 minutes away from these delicious fries.
Baked Sweet Potato Fries Recipe
Serves 4.
Ingredients
Fries
- 2 sweet potatoes
- 2 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp coriander seeds (substitute 1/2 tsp ground coriander)
Dill Dipping Sauce
- 2 Tbsp minced fresh dill
- 1 Tbsp minced minced fresh parsley
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 and 1/2 tsp lemon juice
- Pinch of onion powder
Directions
Fries
- Preheat the oven the 400.
- Wash but do not peel the sweet potatoes.
- Cut the potatoes in half lengthwise. Cut each half into quarters and each quarter into eighths. The wedges do not have to be perfectly sized, but try to make them as equal in thickness as possible.
- If using coriander seeds, grind the seeds until the seeds open.
- Toss the sweet potatoes with 2 Tbsp olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper and the ground coriander. (Substitute 1/2 tsp pre-ground coriander.)
- Place the potatoes in a single layer on a parchment lined baking sheet. Bake for 20 minutes. Remove the potatoes from the oven and flip each wedge. Continue cooking for another 15 minutes.
Dill Dipping Sauce
- Finely chop fresh dill into 2 Tbsp. Remove parsley leaves from their stems and finely chop into 1 Tbsp.
- In a small bowl combine 1/4 cup sour cream, 1/4 cup mayonnaise, 1/8 tsp salt, 1/8 tsp black pepper, 1 and 1/2 tsp lemon juice, a pinch of onion powder and the chopped dill and parsley.
Serve the potatoes warm or at room temperature with the dill dipping sauce. If you prefer to have the wedges a little thinner cut the wedges one more time. If you do, keep an eye on them while cooking because you may not need to cook them quite as long.
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