These oven-baked sweet potato fries are a wholesome twist on a classic favorite — crisping tender sweet potato strips with warm spices and serving them alongside a tangy, dairy-free coconut yogurt dipping sauce. Perfect as a satisfying side dish or shareable snack, this recipe delivers vibrant flavor and nutrient-rich goodness with every bite.
Preheat oven to 450 degrees Fahrenheit.
Wash and scrub the potatoes to remove excess dirt but do not peel them. Dry thoroughly. Cut them in half, lengthwise then again in long strips, about 1/2 inch thick and the length, around 3-4 inches.
Next, place all the cut potato strips into a bowl. Add oil first then toss. Next, add dry spices and salt & pepper. Toss to coat evenly.
On a baking sheet, arrange potato slices so they are spread flat, about 1-2 inches apart from each other in a single layer.
Bake in the oven for 20 minutes then remove and toss them using tongs. Place back in the oven for another 10-12 minutes, or until slightly crispy on the edges. Remove from heat and serve with dipping sauce.
To make dipping sauce: in a small dish, add the unsweetened coconut yogurt mixed with 1 tablespoon of lemon juice, and 2 tablespoons of parsley and stir to incorporate. Serve on the side of the fries.
