The original plan for these Chili Lime Sweet Potato Fries was to grill them. Up until last week we’d been having perfect 70-75 degree weather. Then Wednesday came and so did the clouds and snow. Needless to say with 6 inches of snow sitting out on the deck and on top of the grill, I wasn’t about to fire it up for these fries. Sorry friends, I love you, but not enough to stand outside freezing in my snow boots grilling fries.
With plan A shot, plan B came into play, baking them. I have a horrible weakness for fries. I can easily eat a whole basket on my own at a restaurant and would be perfectly happy making that my dinner. I’m pretty sure it’s the combination of carbs and salt that makes them so addicting. Typically I like a thicker fry that’s nice and crispy on the outside, although I won’t turn down thin crispy ones either. As long as they are crisp on the outside it’s a guarantee I’ll be shoveling them in my mouth. Soggy, greasy, limp fries though…forget it, those are gross!
When I was thinking about what kind of fries to make I knew I wanted to use sweet potatoes. I love the natural sweetness of sweet potatoes, plus overall they are slightly healthier than a regular baking potato. With Cinco de Mayo just around the corner I figured I’d give these fries a little Southwest spice and what better way to do that with chili and lime!
To make the fries I cut the sweet potatoes into about 1/4-1/2 inch thick spears. No need to peel them, just scrub them well. In a large bowl toss the sweet potato spears with a tablespoon of olive oil until they are completely coated. In a small bowl mix together the salt, chili powder, and garlic powder, then pour it on top of the sweet potatoes and toss them together again until they are all coated in the spices.
Line two baking sheets with foil then spread the sweet potatoes fries out onto the sheets in a single layer making sure there is space in between them. Bake the fries for 8-10 minutes then take them out and flip them over and bake for another 8-10 minutes. While the fries are baking make the honey chipotle dipping sauce. To make the sauce, put the Greek yogurt, mayo, chipotle chili pepper, salt, and garlic powder in a blender and blend them until smooth. When the fries have finished baking remove them from the oven and squeeze lime juice over the top. The fries are best eaten right away as that’s when they are most crisp. Be sure to add these zesty chili lime sweet potato fries to your Cinco de Mayo menu or whenever you get a craving for some fries with a little spice!
Chili Lime Sweet Potato Fries
- 2 large sweet potatoes, scrubbed clean
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
Honey Chipotle Dipping Sauce
- 3/4 cup plain non fat Greek yogurt
- 2 tablespoons low fat mayonnaise
- 1 chipotle chili pepper in adobo sauce
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- Preheat oven to 425 degrees and line two baking sheets with foil or parchment paper.
- Cut the sweet potatoes into 1/4-1/2 inch thick spears and toss them together in a large bowl with a tablespoon of extra virgin olive oil.
- In a small bowl whisk together the salt, chili powder, and garlic powder then pour the spice mix on top of the fries and toss together again until they are completely coated.
- Place the fries in a single layer on the baking sheets leaving a little space in between them.
- Bake for 8-10 minutes then remove from the oven and flip them over to the other side and bake for another 8-10 minutes.
- While the fries are baking add all of the honey chipotle dipping sauce ingredients into a blender and blend until smooth.
- Pour the sauce out into a small serving bowl and refrigerate until you are ready to serve.
- Remove the sweet potato fries from the oven when they are done baking and squeeze the juice of half a lime all over the fries.
- Top the fries with lime zest and more salt if desired.
- Serve immediately with the honey chipotle dipping sauce.
Fries are best when eaten hot out of the oven.