This might be one of the best things I’ve ever eaten. And I only happened upon the combo by chance because I had leftover Peanut Lime Dressing and a random sweet potato in my pantry! It must be divine intervention. And now it is my duty to share these Baked Sweet Potato Fries doused with Peanut Lime Dressing with the rest of the world, because everyone deserves to experience this food bliss.
Sweet, savory, sour, spicy, and a little crunchy. These Baked Sweet Potato Fries with Peanut Lime Dressing hit ALL the flavor bases, making them completely addictive.
Are These Baked Sweet Potato “Fries” Crispy?
Nope. That’s just not how baked sweet potatoes are. I don’t care what tricks or tips you use (cornstarch, oil, whatever), baked sweet potatoes will never be crispy like deep fried sweet potatoes. But as long as you understand that going in, these “fries” to do not disappoint! I’m pretty sure that once you taste them, nothing else will matter anyway.
Make it a Meal
I could happily eat this entire recipe (2 servings) and be happy with that as a meal, but if you’re looking for something a little more well rounded, I suggest serving this with something super simple, like a grilled chicken breast or fried tofu. There is so much flavor on these fries that you don’t want anything to really compete.
The recipe below includes a half-batch of my Homemade Peanut Lime Dressing, but if you make a full batch instead, you’ll have enough to drizzle over a piece of chicken or fried tofu. That’s actually what I did today because I happened to have some chicken that needed to be cooked and it was absolutely delightful. Or, since you already have limes and cilantro, go ahead and make some Cilantro Lime Chicken. Boom.
Baked Sweet Potato Fries with Peanut Lime Dressing
Servings 2Ingredients
Peanut Lime Dressing
- 1.5 Tbsp natural style peanut butter ($0.11)
- 1/2 Tbsp brown sugar ($0.02)
- 1 small clove garlic, minced ($0.08)
- 1/4 tsp grated fresh ginger ($0.05)
- 1 lime, juiced (1 Tbsp juice) ($0.50)
- 1 tsp soy sauce ($0.04)
- 2 Tbsp neutral oil* ($0.41)
Baked Sweet Potato Fries
- 1 sweet potato (about 1 lb.) ($1.29)
- 1 Tbsp cooking oil ($0.20)
- 1 pinch salt ($0.01)
Toppings
- 1 handful fresh cilantro ($0.38)
- 1/4 cup peanuts ($0.12)
- 1 pinch crushed red pepper ($0.02)
Instructions
- Preheat the oven to 425ºF. Peel the sweet potato, then cut it into 1/2-inch wide fries.
- Smear a small amount of the cooking oil onto the surface of a large baking sheet, then smear it around making sure the baking sheet is completely coated. Add the sweet potato fries, then drizzle the remainder of the 1 Tbsp oil over top. Toss the sweet potatoes until they are fully coated in oil. Top with a pinch of salt.
- Transfer the sweet potatoes to the oven and bake for 20 minutes. Remove the sweet potatoes from the oven, stir them well making sure every piece has been turned, then bake for an additional 10 minutes, or until they are blistered and browned.
- While the sweet potato fries are baking, prepare the peanut lime dressing. In a bowl, combine the peanut butter, brown sugar, minced garlic, grated ginger, 1 Tbsp juice from the lime, soy sauce, and oil. Stir or whisk until the dressing is smooth.
- Roughly chop the fresh cilantro and peanuts.
- Once the sweet potatoes have finished baking, divide them between two plates. Drizzle the peanut lime dressing over top, then finish with a generous handful of chopped cilantro, a sprinkle of chopped peanuts, and a pinch of red pepper flakes. Serve immediately.
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Notes
Nutrition
Scroll down for the step by step photos!
If you have leftover lime from the dressing, it can be cut into wedges and served with the fries, and the juice squeezed over top.
Step by Step Photos
Preheat the oven to 425ºF. Peel a one pound sweet potato, then slice it into 1/2-inch “fries.” I find the easiest way to do this is to cut the sweet potato length-wise, lay it down on the cut flat edge, then slice it into 1/2-inch wide strips. Then turn each strip on its side and cut into 1/2-inch wide pieces again.
Drizzle a small amount of oil onto a large baking sheet and smear it around to create a solid barrier between the baking surface and the starchy sweet potatoes. Then add the sweet potatoes, drizzle with the rest of the tablespoon of oil, and toss until the sweet potatoes are fully coated. Add a pinch of salt.
Bake the sweet potato fries in the preheated 425ºF oven for 20 minutes, then take them out and stir them well. Make sure each piece gets flipped because the side touching the baking sheet is what browns. Return the fries to the oven and bake for an additional 10 minutes, or until they are brown and blistered.
While the sweet potatoes are baking, make the peanut lime dressing. Combine 1.5 Tbsp natural-style peanut butter, 1/2 Tbsp brown sugar, 1 small clove of garlic (minced), about 1/4 tsp fresh grated ginger, 1 Tbsp fresh lime juice, 1 tsp soy sauce, and 2 Tbsp neutral oil. Stir or whisk until the dressing is smooth.
Also roughly chop one large handful of fresh cilantro and about 1/4 cup peanuts.
When the sweet potato fries have finished baking, divide them between two plates, then drizzle with the peanut lime dressing (about 2 Tbsp each plate).
Then finish them off with the chopped cilantro, peanuts, and a pinch of crushed red pepper. If you have any leftover lime, you can cut it into wedges and serve with them with the fries.
FYI if you double or triple this recipe, dont buy 2 limes. The original recipe only calls for 1 tablespoon of juice. Wish it was phrased that way in the ingredients list.
If you are planning to make this recipe, just go ahead and it because it is SO GOOD you will be sad when it is gone.
Budget Bytes, thanks — as always! — for creating something scrumptious out of basic pantry items.
I made a bowl version of this by dicing the sweet potatoes into 1 inch pieces and serving over brown Jasmine rice with spicy roasted chickpeas. It’s one of my favorite meals! The dressing is amazing with sweet potatoes and the chickpeas add crunch.
Yum! I didn’t follow the recipe exactly, but used it as more of an inspiration so didn’t leave a star rating. I made the dressing as written, but put it and the cilantro plus some scallions on top of a grain bowl with thick wedges of roasted koginut squash, seared garlic-soy marinated tofu slices, and quinoa. So good! A great combination of sweet, salty, tangy, rich, and fresh flavors.
Yum. These combo must be one of the best things I tasted! Again, uym.
I can never get my husband to eat ANY sweet potatoes. I convinced him to give this a try and he raved over it! My whole family loved it. DEEEElicious!