A few years ago, Roger and I met some good friends of ours for dinner at a new local restaurant. Known for its upscale hamburgers, the restaurant also has the most delicious sweet potato fries on its appetizer menu. The fries are served in a cone with a wonderful dipping sauce to accompany them.
Our friends came for dinner recently, and I thought it would be fun to duplicate the sweet potato fries we had all liked so much at the restaurant. I already had a Sriracha lime mayo dip that I felt would be a great accompaniment, so it was just a matter of finding a recipe with the right technique for making the crispy fries.
After a bit of research, I targeted this recipe which turned out to be just the ticket. We all agreed that the fries were as good as those served at the restaurant, and we further agreed that we liked the dipping sauce with its hint of heat and fresh lime even better than the restaurant’s!
One year ago: Swan Cream Puffs
Crispy Sweet Potato Fries with Sriracha Lime Mayo Dip
Ingredients for the Sweet Potato Fries
- 2 to 3 large sweet potatoes
- 1/4-plus cup corn starch
- 3 to 4 tbl. olive oil
Ingredients for the Mayo Dip
- 3 tbl. mayo
- 1 to 1 1/2 teaspoons sriracha sauce (I used 1 tsp.—taste and adjust to your preference.)
- 1 tsp. lime juice
Cut your sweet potatoes until they’re a medium thickness. Do not make them really thick or shoestring. I cut mine 3/8” wide—length does not matter.
Preheat oven to 425°. Line a large cookie sheet with nonstick aluminum foil (make sure the right side of foil is facing up). I baked one batch of fries on a nonstick cookie sheet without foil, and the potatoes really stuck to the pan. When I switched to the nonstick foil, it was a snap to turn them over and clean-up was a breeze.
Throw a tablespoon or two of corn starch into a plastic bag. Don’t make the mistake I did of throwing a quarter cup into the bag. The first handful of potatoes I threw in became caked. I found that throwing in a tablespoon or so into the bag for each large handful of potatoes worked best to lightly coat them. So, dump a large handful of sweet potatoes into the bag with the corn starch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the corn starch.
Put your coated fries on the prepared cookie sheet. Drizzle 2 tablespoons of olive oil over the fries. Using your hands, make sure the fries are well coated.
Arrange them on the sheet again, so they have space between each fry. The less fries on the pan the better they’ll cook. Too many shoved together and they’ll just steam and never get crispy. Pop the fries into your preheated oven and cook for 15 minutes.
In the meantime, mix up the Sriracha lime mayo dip by adding all of the ingredients to a small bowl and stirring to combine.
If you prefer your fries deep fried, throw them in the deep fryer at the highest setting for a few minutes instead of sticking them in the oven.
Serve the fries with the mayo dip. These are best served immediately (or shortly after baking).
I used three sweet potatoes and needed two large cookie sheets to bake them without crowding them. I staggered the oven shelves and switched the cookie sheets halfway through the baking.