These oven baked purple sweet potato fries are crispy, delicious, and so beautiful. Paired with a simple ketchup Greek yogurt sauce, they’re an irresistible snack or side dish. This recipe is such a great way to use Frieda’s Stokes purple sweet potato!
Purple sweet potatoes are one of those more unique veggies that I totally love! I started eating them several years ago after discovering the Frieda’s Stokes purple sweet potatoes at my local co-op. If you’re curious, they taste similar to other sweet potatoes but have a denser and slightly starchier flesh.
I usually bake them in the oven and enjoy with a little butter, so I don’t have many recipes that use them on here. Except for the delicious Hasselback Purple Sweet Potato Recipe!
After a reader requested more recipes using this delightful spud, I figured it was time to get creative. It is my favorite thing to do with vegetables after all! The result of my experimentation is this yummy recipe for purple sweet potato fries. They’re seasoned with smoked paprika and garlic salt and paired with a simple dipping sauce.
I love how they turned out, and I think you will too! So if you’re not familiar with purple sweet potatoes, check the produce section at your grocery store this week and see if they have them. This recipe will be here waiting for you!
Ingredients and Substitutions
- Purple sweet potato: The most common variety of purple sweet potato that I see in stores around me is Frieda’s Stokes. I’ve seen these at my local foods co-op (like I mentioned), Whole Foods, and even Target. A quick Internet search also suggests Walmart and many regional grocery stores carry them. They are totally worth a little searching!
- Extra virgin olive oil: You can substitute avocado oil.
- Smoked paprika and garlic salt: I love the way these flavors complement the sweet taste of purple potatoes. However, you can really use whatever seasonings you like! Chili powder, onion powder, garlic powder, cumin, Italian seasoning, and even fresh herbs all pair well with sweet potatoes.
- Dipping sauce ingredients: A dipping sauce is totally optional, but I think it really elevates the fries. You’ll need ketchup, preferably a low sugar or unsweetened brand like Primal Kitchen, plain Greek yogurt, smoked paprika, garlic powder, and onion powder.
The full recipe card for purple sweet potato fries is at the bottom of the post. Here’s a preview of the steps with photos to guide you. Be sure to browse my Expert Tips section too for related information, including types of sheet pans to use and how to make the fries crispy but not dried out.
Scrub the potatoes clean and peel if desired. Cut into ¼-inch sticks. Refer to my tutorial on How to Cut Sweet Potatoes if you are unsure how to slice them into fries.
Toss the potatoes with olive oil until coated.
Sprinkle the fries with paprika and garlic salt, toss until coated, and spread out in a single layer on a lined baking sheet.
Bake until lightly browned and crispy.
- Purple sweet potatoes are starchier and denser than orange sweet potatoes. This makes them more likely to get crispy in the oven but also more prone to drying out if you overcook them. There are a few things you can do to make sure they don’t get too dried out.
- Usually I recommend keeping the skin on potatoes when making baked fries, but you may want to peel purple sweet potato fries. I have tried the recipe with and without peeling, and the peeled potatoes still get just as crispy as those with skin. On the other hand, some of the fries with the skin get a little too crispy. It’s up to you if you want them extra crispy (with skin) or want to decrease the risk of them drying out by peeling them first.
- Starchier potatoes can be more likely to stick during baking too, so be sure to line your baking sheet with parchment paper or a silicone mat.
- If you’re using a rimless baking sheet, decrease the baking time by a few minutes. Regardless of the type of baking sheet, check the fries every 5 minutes or so after flipping to see if they’re baked to your liking.
Storage and Reheating
Keep leftover purple sweet potato fries in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet over medium-low heat with a little olive oil until warmed through. Reheating in the oven tends to dry them out, so use a skillet or the microwave for best results.
I love dunking these fries in an easy dipping sauce, such as the one I included in the recipe card. However, you can also serve them with hummus, a tahini sauce (like the one I use on my Basil Tahini Sweet Potatoes), or a cheese sauce. Enjoy them as a snack, side dish, or as the base for my Loaded Sweet Potato Fries.
More Sweet Potato Recipes
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Purple Sweet Potato Fries
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Scrub the potatoes clean and peel. Leave the skin on if you want very crispy fries. Cut the potatoes into ¼-inch sticks.
- Transfer the sliced potatoes to the lined baking sheet. Drizzle with olive oil and mix with your hands until coated.
- Sprinkle the paprika and garlic salt on the oiled fries. Mix with your hands again until coated. Spread them out in a single layer on the baking sheet, making sure they don't overlap.
- Bake in the center rack of the oven for 15 minutes. Use tongs or a spatula to flip the fries over. Return to the oven for another 10 to 15 minutes until lightly browned and tender. See tips for making the fries crispy without drying them out.
- In the meantime, whisk together the yogurt, ketchup, paprika, garlic powder, and onion powder to make the dipping sauce.
- Serve the fries warm with the sauce and sprinkled with flaky sea salt. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Finding purple sweet potato: The most commonly available brand is Frieda’s Stokes. They are typically available at Whole Foods, many regional grocery stores, and even Target or Walmart.
- Cooking tips: Purple sweet potatoes are denser and starchier than orange ones, so they will get crispier while baking. However, they are also more prone to drying out. To prevent this, consider peeling the potatoes when making fries. You should also check the for doneness every 5 minutes or so (after you flip them over at the 15 minute mark) so they don’t overcook. Furthermore, if using a rimless baking sheet, decrease the cooking time by about 5 minutes or so.
- Storage and reheating: Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little olive oil over medium-low heat for best results. You can also try to reheat them in the microwave.