Everyone has a weakness and mine is sweet potato fries. Always has been! I could eat a pound of them and still want more. They are so sweet and spicy and my favorite part is drenching them in honey mustard dipping sauce. Major YUM factor.
And as I inhale them I always tell myself how healthy sweet potatoes are. Sweet potatoes are an excellent source of vitamin A which helps with your vision, bone growth, and immune system. Plus, sweet potatoes contain healthy dietary fiber, potassium and are high in vitamin C. But when you remove the skin and turn them into fries you start to dilute the healthy benefits with how they are prepared. I typically find that restaurants serve sweet potato fries unnecessarily greasy and they are usually not gluten-free. And honey mustard dipping sauce is not only not vegan but it typically contains mystery ingredients, loads of refined sugar and artificial flavors.
This recipe leaves the skin on the sweet potatoes for added nutrition and bakes instead of fries them. Instead of breading them I use arrowroot powder which helps them crisp up nicely and adds a little oomph to the fry. And the dipping sauce is “veganized” by using agave (or you could use maple syrup). Making your own sauce makes this dish extra special so I highly recommend. It only requires three ingredients plus salt and pepper so it couldn’t be any easier.
The dipping sauce also makes a great salad dressing. It isn’t too thick but if you do need to thin it out just add a bit more agave or maple syrup (about 1 tablespoon). You could also try thinning it out with olive oil or water.
These easy homemade baked sweet potato fries are naturally sweet, perfectly spiced and have amazing flavor. They make the perfect snack, appetizer or side dish.
If you give these a try, please let me know! Please post a pic of the recipe on social media and tag @eatingbyelaine / #eatingbyelaine – thanks!
Find out how to bake sweet potato fries to crispy perfection with this simple recipe. The recipe packs a lot of flavor without sacrificing health. The fries are slightly sweetened by by secret ingredient: a bit of brown sugar. People go crazy for these little guys and they will go quickly. Plus, I included a 3 ingredients recipe for the perfect dipping sauce.
- Sweet Potato Fries
- 2 large sweet potatoes
- 2 tablespoons arrowroot powder
- 2 teaspoons organic brown sugar
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons grapeseed oil (or other high heat oil)
- Agave-Mustard Dipping Sauce
- 1/4 cup Dijon mustard
- 2 tablespoons agave (or sub maple syrup)
- 1 tablespoon vegan, soy-free mayonnaise
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 425 degrees F and line two large baking sheets with parchment paper.
- Leaving the skin on, slice the two sweet potatoes into skinny wedges. About 1/4-1/2 inch thick. Thinner cuts will get crispier so I like to go for thin.
- Place cut sweet potato into a large ziplock bag. Add arrowroot powder, salt, sugar and all seasonings. Seal and shake around for a couple of seconds. Open the bag and add in the oil. Reseal the bag and shake again. Massage the sides of the bags into the cut sweet potato so all slices are evenly coated with seasonings and ingredients. Alternatively you can stir everything up in a bowl but I find it does not coat as evenly with this method.
- Place the slices on the baking sheets making sure they are not touching each other. Leave space between each slice so they can get crispy. If it is overcrowded they will get mushy.
- Bake for 30-35 minutes watching closely at the end so as not to burn them.
- While they bake, prepare the agave-mustard dipping sauce. Place all ingredients in a mini food processor and process for 20 seconds. Alternatively, you can hand whisk the ingredients together or shake in a small jar. Taste the sauce and add more agave to make it sweeter or more vegan mayo to make it creamier/more mild. If you want more of a “bite” to it then you can add more Dijon mustard. Pour the dipping sauce into a small bowl and set aside.
- When the sweet potato fries are done, allow to cool for about ten minutes before removing from the baking sheet. Serve with the dipping sauce and garnish with parsley if desired. Leftovers can be stored in an airtight container in the refrigerator for 1 week. You can reheat the fries in the microwave for about 10 seconds.
- Category: Side Dish