Potatoes have got to be one of my favorite vegetables. I like all kinds of potatoes too; anything from red to Idaho to russet to these oven-baked sweet potato fries. Actually, there came a point where anytime my husband and I would eat out; I had to order some sort of potato dish whether fries, roasted potatoes, or hash.
These oven-baked sweet potato fries that I top with a tangy yogurt sauce are everything. They are divine my friends; truly very delicious. My husband and I always fight for the last one! They make for the perfect easy side on any dinner table and everyone will enjoy them. For Thanksgiving, I would make this over a sweet potato casserole any day at any time. Then again, I have always had more of a savory tooth than a sweet one.
I will be honest though, sweet potatoes aren’t as easy to work with as regular potatoes but they are more nutritious! They are firmer to cut and trickier to crisp than your typical fry but more than definitely manageable. I like to keep my skin on the potatoes for that rustic look and extra texture but you can ultimately do without.
The key will be a hot oven and pan which will really allow for the potatoes to crisp up well. Also, the sauce is to be drizzled last; right before serving to avoid any sog factor. This dish is best served right out of the oven as fries are best hot and crispy and not cool and wilted. Make sure to keep that in mind!
If you are a sucker for all things potato like myself then definitely check out these other recipes that I have:
Oven-Baked Sweet Potato Fries
- 3 Large sweet potatoes (skin on) cut into wedges/fries The thinner they cut; the crisper it would be.
- 2 tbsp Olive oil
- Salt & pepper to taste
- 1 tbsp Dried Italian seasoning
- 1 tbsp Garlic Powder
- 1 cup Plain yogurt I used Kitehill Plain unsweetened almond yogurt for a dairy-free option. This is found at whole foods.
- 1 tbsp Dried Mint
- 3 minced Garlic Cloves
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 3/4 of a Lemon's juice
- Salt & Pepper to taste
- 1/4 cup Toasted pine nuts optional
- 1 tsp Za'atar optional
- 1/2 tsp Sumac optional
- For the sauce, mix all the ingredients together. Set aside.
- Preheat oven to 400 F. Place the baking pan in the oven while it is preheating to warm the pan.
- Season the sweet potato with the salt, pepper, olive oil, garlic powder, and Italian seasoning.
- Add them to the pan making sure they are not overlapping. Place in the oven to bake for 30 minutes. Halfway through baking, flip them over so both sides can achieve that nice crust.
- Right before serving, top them off with the yogurt dressing and garnishes. Serving the potatoes fresh is best to ensure crispiness.