Crunchy Sweet Potato Fries with a Maple Horseradish Dip

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sweet potato fries recipe

What’s Up, Hungry People?

Fall is in full swing, and if you’re anything like me, you’re on a mission to make the ultimate sweet potato fries. The quest for that perfect fry that’s crisp on the outside, tender on the inside, and utterly satisfying – without the guilt of deep-frying – has been my holy grail this season.

My sweet potato fries usually fall victim to ‘soggy fry syndrome,’ a tragic condition where fries are limp and sad. But not this time, folks. I’ve cracked the code to achieve that coveted crunch. And let’s not ignore the game-changing maple horseradish sauce that came into my life, courtesy of a brilliant coworker’s suggestion.

Spoiler alert: it’s going to knock your socks off.

ingredients for sweet potato fries

Here’s What You Need

  • Sweet potatoes: The star of the dish; provide a sweet, earthy flavor and hearty texture.
  • Vegetable oil: Coats fries for crispiness; helps spices stick.
  • Sugar: Adds sweetness; promotes caramelization for crisp texture.
  • Garlic powder: Offers a robust, savory note.
  • Cinnamon: Brings warmth and subtle spice.
  • Paprika: Adds a sweet-smoky flavor and vibrant color.
  • Maple syrup: Contributes a rich, autumnal sweetness to the sauce.
  • Creamy horseradish sauce: Gives the dip a zesty, spicy kick.
  • Salt: Enhances overall flavors; used to taste.
  • Pepper: Adds slight heat and spice; used to taste.
sliced sweet potato fries

Let’s Cook!

To start, spice your fries according to your own saga of sweet versus heat. I’ve taken the liberty of mixing sugar for that caramelized edge, garlic powder for a hit of flavor, a hint of cinnamon for warmth, and a dash of spicy Hungarian paprika for that kick. Spread those seasoned beauties out on a baking sheet – remember, no crowding, or you’ll steam the crunch right out of them. (I’ve included a photo of my overcrowded first attempt. Learn from my mistakes, people.)

seasoned sweet potato fries

Now, to ensure you’re on the path to crispy-town, give those fries some personal space on the baking sheet. Trust me, it’s like giving them their own little baking bubble – crucial for that crisp factor. I may have missed the photo op for my successful second batch, but just imagine golden-brown sticks of perfection.

crispy sweet potato fries

While your fries are turning golden and glorious, take a moment to mix up that dynamite dipping sauce. A little whisk action with horseradish and maple syrup, and voila – you’ve got yourself a sauce that’s balancing sweet and fiery like a tightrope walker. Keep tweaking that maple-to-horseradish ratio until you hit your sweet (or not so sweet) spot. My boyfriend Nick has cast his vote for this dip over the usual caramel – which says a lot, considering how much we liked that one.

Nick’s endorsement means this sauce is now officially in my regular rotation. And between you and me, deciding between caramel and maple horseradish is a delicious dilemma I don’t mind having.

Tips for Perfect Sweet Potato Fries

  • Cutting for consistency: Ensure your sweet potato strips are cut to a uniform thickness to promote even baking.
  • Spacing on the baking sheet: Keep fries spaced out; they’ll steam and soften if they’re too close.
  • The flip is crucial: Flip fries halfway through baking for even crisping—don’t skip this step!
  • Sauce thickness: If the sauce is too thick, thin it with a little water or more maple syrup for desired consistency.
  • Baking time may vary: Depending on your oven and fry thickness, cooking time can require adjustment. Keep an eye out after 35 minutes.
  • Using parchment paper: To prevent sticking and make clean-up easier, consider baking the fries on parchment paper.
  • Sugar usage: If you’re watching your sugar intake, the sugar can be reduced or omitted according to your dietary preferences. Keep in mind that it helps in caramelization though.
  • Dipping sauce variations: Feel free to experiment with the dip by adding more maple syrup or horseradish to suit your taste.
maple horseradish dip

All right, Hungry People, let’s wrap this up. If you’re anything like me, you’re tired of sweet potato fries that whimper out of the oven like they’ve given up on life. But with a sprinkle of spice, a good heat blast, and space to breathe on the baking sheet, they’ll come out looking like sunset-colored sticks of joy.

And let’s not forget the maple horseradish sauce – because why settle for ordinary when you can have extraordinary? Try it out, tweak the sweetness, turn up the heat with the sauce, and find your perfect fry. Remember, making fries is like making magic: a little chaos in the kitchen is all part of the spell. Enjoy, and happy crunching!

sweet potato fries recipe

Sweet Potato Fries with Maple Horseradish Sauce

The Starving Chef
Savor the crunch of baked sweet potato fries paired with a bold maple horseradish dipping sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Healthy
Servings 4



  • Preheat the oven to 425°F. Wash the sweet potatoes well and then remove the skin (if desired; leaving the skin on can add texture and nutrients). Cut the sweet potatoes into fry strips about 1/4 inch thick and 4-6 inches long.
  • Place the fries in a large bowl, drizzle with vegetable oil, and season with sugar, garlic powder, cinnamon, paprika, salt, and pepper. Toss well to ensure each fry is evenly coated.
  • Arrange the fries in a single layer on a baking sheet, leaving about a 1/2-inch space between each fry to promote crispiness. Bake for 45-55 minutes, flipping once at the halfway mark to ensure even cooking.
  • While the fries are baking, prepare the dipping sauce by whisking together the maple syrup and creamy horseradish sauce. Adjust the levels of maple syrup and horseradish sauce to tailor the sweetness or spiciness to your taste. Place the sauce in the refrigerator to chill until ready to serve.
  • Once the fries are crisp and golden brown, remove them from the oven. Serve immediately with the chilled maple horseradish sauce. Enjoy!
Keyword horseradish, maple, sweet potato
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