Sweet Potato Fries with chipotle dipping sauce may be my new favorite go-to treat. It combines the flavors of crispy, baked sweep potato fries with a delicious, spicy sauce that lasts for days!
Ingredients
- 2-3 Sweet Potatoes medium to large in size, do not peel
- 1 cup Vegan Mayonaise
- 1/2 cup Mayonaise
- 1 Chipotle Pepper
- 1 clove Garlic
- 1 teaspoon Lime Juice
- 2 teaspoon Honey
- 2-3 teaspoons Olive Oil divided
- Salt & Pepper divided
Instructions
For the Sweet Potato Fries
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Preheat the oven to 450 degrees and prepare a cookie sheet with parchment paper and a cooling rack.
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Slice the sweet potatoes into sticks. I left the skin on but you can peel if off if you desire. The skin gives it a nice, crispy texture. Soak the sliced potatoes in a bowl of water for at least 30 minutes.
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Dry the fries completely and season with 2-3 teaspoons of olive oil and salt & pepper to taste.
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Place on the cooling rack on the cookie sheet. Bake for 30 minutes or until you get the desired consistency of your fries.
For the Chipotle Dipping Sauce
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Add the vegan mayo, mayo, chipotle pepper, garlic, lime juice, 1 teaspoon of olive oil, honey and salt & pepper to taste to a blender. Blend until completely combined.
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Serve the dipping sauce with the sweet potato fries.
Recipe Notes
- When cutting the sweet potatoes, cut in half, then in half again. Place the potato face down and start cutting into thin slices. You may need to cut this again so you have skinny strips. It's a good idea to keep the slices the same size so it cooks evenly.
- Elevate the potato slices on a cooling rack on top of your cookie sheet. This helps it to cook evenly and avoid mushy fries.
- If you don't have vegan mayo, you can replace it with an additional 1/2 cup of regular mayo.
- The honey in this recipe can be replaced with a teaspoon of maple syrup if you prefer the taste of maple syrup over honey.
- Store the dipping sauce in the refrigerator in an air-tight container for up to a week.