Roasted Sweet Potato Fries with Sriracha-Lime Mayo
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.
Servings 8 servings
Ingredients
- For the sweet potatoes
- 2 large sweet potatoes about 4 ½ cups, cut into ¼-inch thick fries
- 3 tablespoons Avocado or Olive Oil
- ½ teaspoon garlic powder
- ¼ cup Almond Flour
Garnishes:
- 1 teaspoon Redmond Sea Salt or Maldon Sea Salt divided
- 2-3 tablespoons finely chopped cilantro
- Sriracha-lime mayo
- ⅓ cup Avocado Oil Mayonnaise or mayo of your choice
- 2 tablespoons lime juice about ¼ lime
- 2 teaspoons Sriracha sauce or to taste
- 1 teaspoon Coconut Aminos or tamari
- 1 teaspoon fresh cilantro minced
Instructions
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.
Notes
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.