These homemade Crispy Baked Sweet Potato Fries with Avocado Cilantro Sauce are packed with flavor! A special ingredient is used in the chili garlic seasoning mixture that helps coat the outside and absorb some of the liquid, resulting in crispier than normal baked sweet potato fries (which sometimes have a tendency to stay mushy/limp after roasting). These sweet potato fries hold their shape and are perfect for dipping into the smooth and creamy avocado cilantro sauce!
The special ingredient? Corn starch! It’s so simple, and almost everyone has it hanging around in their pantry. Just a half tablespoon helps coat each fry with extra crispy results.
Now, don’t go into this thinking they are going to be as crispy as deep-fried white potato french fries. It’s just not possible to achieve that level of crispiness with sweet potato fries in the oven. But these are a healthier and delicious alternative to their deep fried cousins!
One of my new favorite shortcut meals to make lately is frozen veggie burgers. I love homemade veggie burgers, but they often require prepping what seems like a million ingredients. When I don’t want to make a huge mess in the kitchen, I’ve been loving the frozen alternative. These sweet potato fries are the perfect way to add something homemade to a pre-prepped meal. While they take a while to cook in the oven (about 40 minutes), the prep (and clean up) is minimal.
If you’re on a grain-free diet, such as paleo or Whole30, no worries- you can totally make these without the corn starch. One of the other things that makes these fries crisp up is that they aren’t touching on the baking sheet. As long as you spread them out, you should be fine. Just keep an eye on them- they will have a tendency to overcook/burn as you are waiting for them to crisp up! The corn starch helps them crisp before they burn.
This recipe explains how to make similar fries without the corn starch, with another dipping sauce made from mayonnaise, minced fresh garlic, and lemon juice. Also super delicious.
This recipe for fries is great. But the SAUCE. It’s basically a super smooth guacamole, with avocado, lime juice, salt, fresh cilantro, and a little bit of extra-virgin olive oil to help make it extra smooth. You may want to make a double batch to spread the extra on sandwiches or tacos for the rest of the week! Another bonus: because it has lime juice infused into every drop of it, it won’t go brown as easily as other avocado spreads.
Here’s the recipe for Crispy Baked Sweet Potato Fries with Avocado Cilantro Sauce!Print
Crispy Baked Sweet Potato Fries with Avocado Cilantro Sauce
These crispy baked sweet potato fries are coated in chili powder, garlic, and a light coat of corn starch, which helps to make them crispy! Perfect for dipping into the cool, smooth, and creamy avocado cilantro sauce.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Side
- Method: Baked
For the Crispy Baked Sweet Potato Fries:
- 1/2 tablespoon corn starch
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 lb. sweet potatoes (about 3 medium), unpeeled, washed, and cut into strips
- 2 tablespoons extra-virgin olive oil
For the Avocado Cilantro Sauce:
- 1 avocado
- 1 tablespoon lime juice (from about 1/2 lime)
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh cilantro
- 1 tablespoon extra-virgin olive oil
- Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- To make the sauce: add all ingredients to a food processor and turn on, scraping down the sides occasionally, until a creamy, uniform sauce forms. Taste and adjust seasoning if necessary. Set aside.
- To make the fries: mix the corn starch, salt, pepper, chili powder, and garlic powder in a small bowl.
- In a large bowl, add the cut sweet potatoes, olive oil, and spice mixture. Mix with your hands to coat each fry evenly.
- Arrange the fries on the prepared baking sheet so they don’t touch each other. If the sheet seems crowded, use two.
- Bake for 40 minutes, flipping around once halfway through cooking, or until browned and crispy- the fries should be stiff if you pick them up and not flop over.
- Serve fries with the sauce.
- The corn starch helps absorb some of the liquid on the outside of the fries, resulting in a crispier sweet potato fry that holds its shape. If you are on a grain-free/paleo diet, feel free to omit it- the fries will still be delicious!
- When I make sweet potato fries, I alternate between this sauce and a simple sauce of mayonnaise, fresh minced garlic, and lemon juice. If you want an alternative to the avocado cilantro sauce, I recommend this (get the recipe here).
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Calories: 304
- Sugar: 7.8 g
- Sodium: 136 mg
- Fat: 20.6 g
- Saturated Fat: 3.6 g g
- Carbohydrates: 30 g g
- Fiber: 7.4 g g
- Protein: 3.4 g g
- Cholesterol: 0 mg