Purple Sweet Potato Fries

Learn how to make the best oven baked purple fries with an optional dipping sauce that's so delicious! This recipe is a perfect way to use purple sweet potatoes if you're new to the vegetable.

Course Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 342kcal

Author Lizzie Streit, MS, RDN

Ingredients

Fries

1.5 pounds purple sweet potatoes 1 very large or 2 medium potatoes
3 tablespoons extra virgin olive oil can sub avocado oil
1 teaspoon garlic salt use garlic powder to decrease sodium
1 teaspoon smoked paprika
Flaky sea salt for serving

Dipping Sauce (optional)

3 tablespoons plain Greek yogurt
3 tablespoons ketchup preferably unsweetened
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

US Customary - Metric

Instructions

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!
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Notes

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.

Nutrition