Food & Wine
Sweet potato oven fries with lime coriander dipping sauce
Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe.
Ingredients:
For the fries
- 1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick
- 2 tablespoons polenta
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika, or use ground cumin
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the dipping sauce
- 125 ml mayonnaise
- ½ small garlic clove, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves
- 3 teaspoons lime juice
- ½ teaspoon grated lime zest
- ½ teaspoon Tabasco or other hot sauce, or to taste
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Method:
- Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.
- Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.
- In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.
- In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.
- Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.
- Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.
- To serve, place the fries on a plate with the dipping sauce in a small dish on the side.
Tip: use orange sweet potato.
This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.
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