Crispy, seasoned sweet potatoes fries baked right in the oven. Save yourself the extra mess, work, and calories from deep-frying – you won’t miss it one bit!
2-3 medium sweet potatoes, chopped into thin wedges or sticks/strips* (you don’t want them too thick or they will take forever to cook)
2 tablespoons oil
1 teaspoon chili powder*
1 teaspoon garlic powder*
salt to taste (I used about 1 teaspoon – you can always add extra salt at the end)
dipping sauce of choice or recipe below
1/3 cup mayo
1/3 cup ketchup
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce
1 teaspoon sriracha sauce (optional)
Preheat oven to 450 and grease well with nonstick spray. Fill a medium-large pot half-way full with water. Bring to a boil on the stove over medium-high heat. When water reaches a rapid boil, add chopped sweet potatoes and boil for about 5 minutes until tender. Drain and spread out on a paper towel to dry a bit.
After the potatoes are boiled and have had a chance to drain of excess water, add them to a large bowl (you could also do this with a ziplock bag) and toss with oil, being sure to coat all potatoes. Spread the sweet potatoes out in a single layer on prepared baking sheet. Sprinkle with the seasonings – chili powder, garlic powder, and salt. Bake 15-20 minutes until crispy. (I recommend using a fork or a thin spatula to turn the fries once or twice throughout the baking process to ensure all sides get crispy)
For the dipping sauce, whisk all ingredients together. Cover and chill until ready to use. Serve fries warm with my dipping sauce, OR you can also use ketchup, bbq sauce, or other favorite sauce.