Baked Sweet Potato Fries with Sriracha Mayo

Baked Sweet Potato Fries with Sriracha Mayo

Serves 6
Prep time: 30 minutes | Cook Time: 20 minutes| Ready Time: 45 minutes

Think “baked” instead of “fried” and you will be one step closer to healthier living. Sweet potatoes are rich in Vitamin A, fiber, and potassium and actually carry less of a carb load than the white ones. For this reason, they make a great alternative to traditional French fries. For added deliciousness, we invite you to serve these fries with Sriracha Mayo which will catapult them into the stratosphere! If you have any left over sauce, it’s good on just about anything. 


2 medium sweet potatoes, unpeeled (about 1 1/2 pounds) 

1 T olive oil  

1/4 tsp chili powder 

1/4 tsp fine sea salt 

pinch freshly ground pepper 


For Sriracha Mayo

1 cup mayonnaise 

2 tsp lime juice 

1/2 tsp maple syrup 

2-4 Tbsp Sriracha hot chili sauce, plus more to taste  

1/2 tsp pressed or finely chopped garlic 

1/4 tsp smoked paprika 


Preheat oven to 425ºF.


To prepare sweet potatoes, cut each potato in halflengthwise, thencut each piece lengthwise again, making 4 rectangular wedges. Cut each wedge into approximately 4 wedges, each about 1/2-inch wide. To promote even cooking, try to cut the potato wedges uniform in size. If needed, trim wedges slightly to achieve similar sizing. 


Place wedges in medium bowl and toss witholive oil, chili powder if using, salt and pepper. 


Spread wedges evenly on the baking sheetin a single layer.  


Bake until wedges are slightly brown on one side, about 10 minutes.Flip with spatula and cook for about 6-8 more minutes, until potatoes are tender and slightly browned.Watch carefully to avoid burning, as cooking times will vary depending on the sugar content in the potatoes and varying oven temperatures.  


Remove from oven. Cool wedges in pan for 5 minutes before serving. Serve warm withSrirachamayo.   


To make the Sriracha Mayo:  

If you have interest in lightening up the sauce a bit and you have a tolerance for dairy, feel free to use half mayo and half Greek yogurt for some added protein and probiotics (aka good gut bacteria).    


Whisk together all ingredients in a bowl. Taste for seasoning, adding more Sriracha and/or lime to taste. 


Do-Ahead: This sauce can be made 3 days in advance. The flavor actually improves over time.  




Shopping list 

2 medium sweet potatoes, unpeeled (about 1 1/2 pounds) 

olive oil  

chili powder 


1 lime 

maple syrup 

sriracha hot sauce 


smoked paprika