Sweet potato fries are my guilty pleasure. Put a plate in front of me and I’ll finish it in minutes — and I’m not great at sharing. Whether fried or baked, at a restaurant or made at home, I love them all. The great news is that baked sweet potato fries are a healthier option without sacrificing flavor or texture. They’re perfect as a snack, a side, or even a main if you’re feeling indulgent, and they pair beautifully with bold vegan dipping sauces.
For this recipe I created three distinct vegan dips: chipotle aioli, avocado wasabi, and raw tamarind ketchup. The avocado wasabi is my top pick — it’s creamy, cool, and has a pleasant heat. The chipotle aioli adds a smoky, tangy note, while the tamarind ketchup balances sweet and tart flavors. Try all three and decide which one wins you over.
Baked Sweet Potato Fries + Three Vegan Dipping Sauces
Ingredients
- Baked Sweet Potato Fries
- 2 medium sweet potatoes
- 2 tbsp coconut, grapeseed, or canola oil
- 1/4 tsp salt
- Chipotle Aioli Dipping Sauce
- 1/2 cup vegan mayo
- 1 tbsp chipotle sauce from a can of chipotle peppers, also called adobo sauce
- 1 tsp lime juice, freshly squeezed
- Avocado Wasabi Dipping Sauce
- 1 ripe avocado
- 1 tbsp wasabi powder, or less if you’re sensitive to heat
- 1 tsp lime juice, freshly squeezed
- Raw Tamarind Ketchup
- 1 cup cherry tomatoes
- 1/2 cup dates, pitted (soaked if they’re hard)
- 2 tsp tamarind paste
- 1 tsp apple cider vinegar
Instructions
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Baked Sweet Potato Fries
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Peel the sweet potatoes and cut them into fry shapes about 1/4 inch thick and roughly 4 inches long.
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Soak the cut fries in cold water for 1 hour to remove excess starch for crisper results.
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Preheat the oven to 400°F (200°C).
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Drain the fries and pat them dry with a clean kitchen towel.
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Toss the fries with oil, arrange them in a single layer on a baking sheet, and sprinkle with salt.
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Bake for about 30 minutes, flipping the fries around the 20-minute mark to ensure even browning. Serve hot with the dipping sauces.
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Chipotle Aioli
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Whisk together vegan mayo, chipotle adobo sauce, and lime juice in a small bowl until smooth and well combined.
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Avocado Wasabi
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Combine the avocado, wasabi powder, and lime juice in a food processor and blend until creamy. Pause to scrape the sides as needed to ensure a smooth texture.
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Raw Tamarind Ketchup
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Place cherry tomatoes, pitted dates, tamarind paste, and apple cider vinegar in a food processor and blend until smooth or slightly textured, depending on your preference. Scrape down the sides as needed.
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