These roasted sweet potato fries with Sriracha-lime mayo are an easy, flavorful, versatile side dish. It’s great for potlucks! The spiciness of the Sriracha and the hint of lime complement the sweetness of the potatoes.
At potlucks, people are happy that I’ve brought something “healthy”. Sometimes that can be a term to dread — it means there is something a little foreign about what they are eating. But with this dish, it’s always said with relief. I rarely take any home with me. And they take 15 minutes of prep, which is mostly slicing, and are ready in just an hour of baking.
I take the most basic version (no nuts) of roasted sweet potatoes to potlucks because almost everyone can eat them, no matter their diet. This almond-coated version, of course, is off-limits for anyone allergic to nuts. The avocado mayo contains eggs (if your mayo does), no it’s not an option for anyone on a strictly plant-based diet. But coating with oil and flour will add crispiness and texture.
Recently, I wrote a post called 12 reasons to avoid gluten-free processed foods. And I said I’d put my blogging where my mouth was!
So even though theoretically, we are all eating corn, and gluten-free corn products are available, I didn’t want to use corn meal or corn starch because of their high percent net carbohydrate – even though they’d give good crispiness.
In a test before this, I experimented with the two flours on my list with the lowest percent carbohydrate – almond and coconut. It was a little competition to see which was better as a coating for the fries.
Although both sets of fries came out tasty and flavorful, the winner was the almond flour! These fries had a pleasant texture and light crunch. The coconut flour was barely noticeable on the surface of the fries, but prevented the fries from seeming oily. So my recommendation: if you can eat tree nuts, go with the almond flour, and if you can’t, coconut flour is a very good choice.
Other cooking tips
If you have the time, and I recommend it, soak your cut sweet potatoes in water for at least a half hour. I use my salad spinner so they are easy to drain, and I can spin them if I don’t put more than 5 cups of cut pieces into it. You will see starch clouding the water, and removing that starch helps the fries crisp up.
Once you have drained the fries, blot them with a clean kitchen towel or paper towels. The more water you can remove, the crisper the fries.
The sauce takes only minutes to mix up. Change the type of mayo according to your preference. If you can eat soy, tamari could sub for the coconut aminos. Fresh rosemary, thyme or tarragon would sub for the fresh cilantro if it isn’t available.
Other delicious sides on A Meal In Mind
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These roasted sweet potato fries with Sriracha-lime mayo are an easy, flavorful, versatile side dish. It’s also great for potlucks! The spiciness of the Sriracha and the hint of lime complement the sweetness of the potatoes.
For the sweet potatoes
2 large sweet potatoes, about 4 1/2 cups, cut into ¼-inch thick fries
3 tablespoons Avocado or Olive Oil
1/2 teaspoon garlic powder
¼ cup Almond Flour
1 teaspoon Redmond Sea Salt or Maldon Sea Salt, divided
2–3 tablespoons finely chopped cilantro
1/3 cup Avocado Oil Mayonnaise (or mayo of your choice)
2 tablespoons lime juice (about 1/4 lime)
2 teaspoons Sriracha sauce or to taste
1 teaspoon Coconut Aminos (or tamari)
1 teaspoon fresh cilantro, minced
For the oven-baked fries:
- Place cut sweet potatoes in enough water to cover in a large bowl (I use my salad spinner).
- After at least 30 minutes of soaking, preferably longer, drain the water from the sweet potatoes, spin if using a spinner, then blot with paper towels.
- Place cut sweet potatoes in the shallow ovenproof baking dish.
- Drizzle oil and seasonings over fries. With fingers (I use kitchen gloves), stir to coat evenly.
- Bake at 400 degrees F for 55 minutes or until the fries are tender and starting to turn slightly brown at the edges.
- Sprinkle with ½ teaspoon good sea salt, such as Redmond Sea Salt or Maldon Sea Salt. Serve the extra salt in a small dish on the side.
For the sriracha-lime mayo dipping sauce:
- Whisk the sriracha sauce into the mayonnaise until well mixed.
- Slowly add the coconut aminos, then the lime juice.
- Once it is blended as you like, stir in the minced cilantro. Serve in small bowls alongside fries for dipping.
Adding the salt after baking allows you to use less of it, since the seasoning contacts the tongue even before the sweet potato flavor. Flaked salt is a treat here. Salting after baking also helps the sweet potatoes retain their crispness.
Keywords: Sweet potato side dish, dipping sauce, aioli, mayonnaise-based, vegetarian, gluten-free, dairy-free, gluten-free sweet potato fries
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