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.
This made a perfect lunch for one – so good!!!
Really great and super easy.
I was starving and didn’t know what I wanted to eat.. then I came across this recipe with my husband. We decided to try it for dinner and my god. We demolished it. AMZING! The sauce is beautiful. Thank you!
Oh, this is heavenly. I want this everyday. I added crushed chilli flakes in the dressing, and it made it spicier and more interesting. Beth, I highly suggest you try it and revise this recipie. I used olive oil which wasn’t recommended, but it tasted good. Thank you, Beth. Are you on Youtube, because we adored your golden mil overnight oats. Please not mind the fact that I’m 11.
Thanks Anaya!
O.M.G.!!! They seriously need another star for this recipe!! Hot out of the oven on a Friday night, these fries taste like HEAVEN <3 If you need a pick-me-up, this is it!
Love!! Thanks Catherine
So good and easy to make after work! I paired it with some soy sauce marinated tofu. Delicious!
This is sooo delicious! Served with salmon fillets and put sauce on those too. But to be honest I would eat my shoe with that dressing on it. I didn’t realize I was out of garlic so had to use powder and I don’t really like red pepper flakes straight up so just put a squirt of siracha into the dressing itself. Pretty new to this site and this is only the second recipe I’ve tried but both have been great!
Excellent recipe even though I was lazy and didn’t do the toppings! For a bit more crunch I used Okinawan sweet potatoes but they aren’t as photogenic roasted as I discovered.
Also can recommend using fish sauce instead of soy for non vegetarians 🙂
Absolutely loved this recipe! I accidentally used toasted sesame oil for the “neutral oil” (oops!) and it had such a delicious umami flavor. Want to try this dressing on everything. Thanks!
This dressing made my toes curl. It’s too hot to turn on the oven where I am right now. So I just microwaved my sweet potato and it was so delicious with the peanut lime dressing.
Wow – I am so impressed with this recipe! I made this yesterday and it was seriously delicious, everybody loved this and asked for the recipe! I’ve never thought sweet potatoes can be so delicious. Thank you, Beth, for sharing this with us!
Made this last night and it was fabulous!!! Paired it with roasted carrots and pork chops and it was magical. The Peanut sauce really pulls everything together beautifully.
Do you have to use natural peanut butter?
The flavors in this recipe are balanced using natural peanut butter, so if you use a different style you may need to adjust the sugar and salt to compensate for what is in the peanut butter. :)
I have never tried the peanut lime dressing , I can not wait to have this flavors mixed up!
That peanut lime dressing sounds AMAZING! I make SPF pretty often, but I have to try this sauce next time I do! Thanks!