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Savory Sweet Potato Fries W/Chipotle & Cilantro Mayo

Savory Sweet Potatoes paired with enzyme-rich chipotle cilantro mayonnaise.

Savory Sweet Potatoes paired with enzyme-rich chipotle cilantro mayonnaise.

Every year during the standard holiday dinner, I turn my nose up at sweet potatoes. I’m sorry, but smothering them in shiny white goo and turning them into mush just doesn’t do it for me.

But — and this is a big but — I love sweet potatoes!

How can I possibly love them, when I always reject them?

Well, I don’t always reject them. In fact, I eat them every Thursday night at my favorite local restaurant.

I’m addicted to them.

Sweet potato fries call my name, particularly when coupled with this scrumptious dip — a spicy, tangy mayonnaise made from chipotle peppers, fresh cilantro, and homemade enzyme-rich mayo.

For the sweet fries, you’ll need:

For the delectible dip, you’ll need:

  • 3 Tbsp enzyme-rich mayo
  • 1 tsp raw apple cider vinegar
  • 1/2 tsp chipotle chili powder
  • 2 Tbsp of finely chopped fresh cilantro

Let’s begin! First, pre-heat your oven to 425F degrees.

First, cut the sweet potatoes into fries no more than 1/2 in. thick.

Next, cut the sweet potatoes into fries no more than 1/2 in. thick.

In a mixing bowl, combine the olive oil and spices.

In a mixing bowl, combine the olive oil and spices.

Now, stir in the potatoes until theyre evenly coated.

Now, stir in the potatoes until they're evenly coated.

Put them in single layer on a large baking sheet. Set a kitchen time for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them.

Put them in single layer on a large baking sheet. Set a kitchen timer for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them.

In the meantime, combine all the dip ingredients in a small bowl.

In the meantime, combine all the dip ingredients in a small bowl.

Stir it together until creamy and smooth.

Stir it together until creamy and smooth.

When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip. Enjoy!

When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip. Enjoy!

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

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16 Responses to Savory Sweet Potato Fries W/Chipotle & Cilantro Mayo
  1. HotMomma
    December 19, 2008 | 9:29 am

    I’m excited by the dip! That looks killer good. Will probably try tonight.

  2. Rigel Thurston
    December 19, 2008 | 9:57 am

    Yum! I just made your website my default homepage. Seriously, now I feel like I have someone to walk with in my daily struggle to change bad eating habits.

    THERE IS A REVOLUTION BREWING! On one side progress, on the other ontology. I hearby pledge to be a food renegade with you. A renegade to the world of artificial foods. A sibling to the world of real foods.

    Arise brothers and sisters! Let us march together.

  3. KristenM
    December 19, 2008 | 10:01 am

    Dang Rigel, that’s a pretty inspiring (and flattering) speech.

  4. HoneyB
    December 19, 2008 | 10:02 am

    Sounds delicious!

  5. Outdoors2
    December 19, 2008 | 5:25 pm

    These recipes have a “sweet” spot in my heart.
    Can’t wait

  6. Anna
    December 20, 2008 | 1:50 pm

    Mmmm, though I’d use warm lard instead of olive oil. I make sweet potato chips and lard makes the best crunch of all the fats I’ve tried.

  7. KristenM
    December 20, 2008 | 2:03 pm

    Anna, I’m jealous! I don’t have any lard in my house yet. It’ll be fun to experiment with it when I do.

  8. Karina L
    January 27, 2009 | 4:22 pm

    How long do you cook it for???

  9. KristenM
    January 27, 2009 | 4:26 pm

    Karina — Good question! Your milage will vary based on how thin/thick you cut the fries and the size of your oven. Start checking them at 35 minutes; it may take as long as 45 or 50.

  10. Rebecca
    July 24, 2009 | 10:05 pm

    There must be something wrong with my oven. Every time I try to make sweet potato fries, they are burned to a crisp or soggy, or burned on the outside and soggy in the middle. I’m almost to the point of giving up.

    Have I mentioned that I LOVE sweet potato fries? Especially with a honey-dijon mayo dip? MMMMMMM

    In addition, I know it’s not my cutting method, since I use the “french fry machine” that my mom used to use. You know the kind, you put a potato in and press the handle down, and you get fries cut consistently to 1/4 inch thickness? Awesomeness.
    .-= Rebecca

    • Dan Foresman
      July 19, 2012 | 8:01 pm

      Hey,
      I bet you might get control of this if you get a thermometer that goes in the oven, the dials aren’t accurate at all, the manufacturer tolerance for error even in new ovens can be shocking. you might have 50 degrees of actual difference over 10 degrees that are indicated. G’luck!

  11. Kristen
    August 4, 2009 | 9:25 am

    I live outside Canada’s capital in a small town called Carp. We get 4 specatular seasons here. In the little village there is a fantastic Farmers Market open on Saturdays but the best thing is a chip truck called “the sweet potato” open all summer long. Along with the sweet potato fries with chipotle mayo they also serve mixed greens with berries. It makes take out junk food healthy and guilt free.

  12. Marg
    September 3, 2009 | 5:21 pm

    Kristen, your recipe doesn’t say how much olive oil. Judging by your picture, I wouldn’t say much – maybe a 1/4 cup? Thanks! ~ I’m making them tonight! :D

  13. KristenM
    September 3, 2009 | 5:24 pm

    Marg — I don’t even think it’s that much. Honestly, I just use enough to coat the fries and adjust according to how many potatoes I end up with.

  14. Marg
    September 4, 2009 | 9:37 pm

    Kristen, the sweet potato fries were DELICIOUS! A hit with my family, especially hubby. I will definitely be making them again. I didn’t make the dip this time but I will next time. :) Thanks again!

  15. Mary
    January 2, 2013 | 11:18 pm

    These look fantastic! Sweet potato oven fries are one of my very favorite foods in the world. I actually picked up some sweet potatoes today, and I’ve got some lovely goose fat from Christmas that needs to be used in something wonderful. Aioli was already on the to-do list for tomorrow. Clearly this is kismet!

    I just wanted to point out that the link for the enzyme-rich mayo recipe needs to be updated.

    Thanks for all the beautiful work you do!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.