sweet potato fries

Who doesn’t love french fries? I’m not talking those greasy, disgusting fast food fries. No no… I’m talking thick, steak-cut fries with anything but ketchup to dip them in. I bring you my go-to delicious and healthy appetizer. Spiced sweet potato fries!


These are great to eat as is, or with a simple chipotle aioli, but my new favorite way is with this tangy, whole grain mustard dip.


No frying required, but these fries still come up crisp and perfectly charred. They can take some time, depending on your oven, but they’re so worth it. Feel free to change up the spice combo too. I love the smokey flavor, but you could also make these sweet with some cinnamon and nutmeg. Happy eating!



sweet potato fries

serves: 4-5 people, as an appetizer


3 sweet potatoes, scrubbed clean
2T evoo
1T chili powder
1T smoked paprika
½ T cumin
½ T garlic powder
salt & pepper, to taste

for the dip
4T whole grain mustard
2T pure maple syrup
1 garlic clove, minced

Preheat oven to 425°. Line two baking sheets (or three, depending on the size of your pans) with foil.

Cut sweet potatoes into 1/2″ thick wedges (I prefer to leave the skin on, but you can peel the potatoes if you want). In a large bowl, toss sweet potatoes with evoo until evenly coated. Sprinkle on the spices, season, and toss.

Spread fries onto the prepared backing sheets and bake for 20 minutes. Flip and bake for another 20 minutes or until desired crispiness. In my oven, this can take up to an hour.

Meanwhile, combine the ingredients for the dip. Serve on the side with the warm fries. Share or don’t.




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