📝 About This Recipe
Elevate your brunch game with these vibrant, oven-roasted sweet potato fries that strike the perfect balance between savory earthiness and natural sweetness. Unlike standard deep-fried versions, these are tossed in a specialized starch coating to ensure a shattering crunch that rivals any bistro. Paired with a creamy, smoky maple dipping sauce, they serve as the ultimate nutrient-dense companion to your morning eggs and bacon.
🥗 Ingredients
The Potatoes
- 2 lbs Large Sweet Potatoes (peeled and cut into 1/4 inch matchsticks)
- 2 tablespoons Cornstarch (for maximum crispness)
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil for higher smoke point)
Brunch Seasoning Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme (crushed between palms)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Maple-Chipotle Dipping Sauce
- 1/2 cup Greek Yogurt or Mayonnaise (plain and unsweetened)
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced)
- 1 teaspoon Lime Juice (freshly squeezed)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (Maldon style)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place two large rimmed baking sheets inside the oven while it preheats; hot pans are the secret to preventing sticking and ensuring an immediate sear.
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2
Peel the sweet potatoes and slice them into uniform matchsticks, approximately 1/4 inch thick. Uniformity is key for even cooking.
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3
Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes. This removes excess surface starch and leads to a crispier exterior.
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4
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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5
In a large, dry bowl, toss the dried sweet potatoes with the cornstarch until they are lightly and evenly coated in a thin white film.
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6
Drizzle the olive oil over the potatoes and toss again to ensure every fry is slicked with oil.
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7
In a small ramekin, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, kosher salt, and black pepper.
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8
Sprinkle the seasoning blend over the potatoes and toss thoroughly until the spices are evenly distributed.
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9
Carefully remove the hot baking sheets from the oven. Spread the fries in a single layer across both sheets, ensuring they do not touch or overlap. Crowding the pan will cause them to steam rather than roast.
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10
Bake for 15 minutes, then remove the pans and use a spatula to flip the fries. Rotate the pans' positions in the oven (top to bottom) for even heat distribution.
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11
Bake for another 10-15 minutes until the edges are browned and the fries feel firm to the touch.
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12
While the fries bake, whisk together the Greek yogurt, maple syrup, minced chipotle, and lime juice in a small bowl to create the dipping sauce.
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13
Once done, turn off the oven and crack the door open slightly, letting the fries sit inside for 5 minutes. This 'curing' step helps them crisp up further.
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14
Transfer the fries to a serving platter, sprinkle with fresh parsley and a final pinch of flaky sea salt, and serve immediately with the maple-chipotle dip.
💡 Chef's Tips
For the best results, never overcrowd the pan; use two sheets if necessary to give each fry 'breathing room'. If your fries are turning out soggy, ensure you are cutting them thin enough and that you haven't skipped the soaking and drying steps. To make this vegan, simply use a plant-based mayo or yogurt for the dipping sauce. Avoid using parchment paper if you want maximum crunch, as the direct contact with the hot metal pan creates a better sear. Store leftovers in a single layer and reheat in an air fryer or toaster oven to regain the crisp texture.
🍽️ Serving Suggestions
Pair these fries with a classic Eggs Benedict; the smoky paprika complements the rich hollandaise sauce perfectly. Serve alongside a spicy Bloody Mary for a sophisticated brunch cocktail pairing. Use them as a base for 'Breakfast Nachos' by topping with black beans, avocado, and a fried egg. Accompany with thick-cut maple glazed bacon to lean into the sweet and salty flavor profile.