These crispy sweet potato fries with spicy dip are impossible to resist

In my grandmother’s taquería, there was always a fryer going. Tortilla chips puffing golden, chile rellenos bobbing in hot oil, even churros dusted in cinnamon.

But my favorite thing to sneak from the basket wasn’t on the menu—it was the leftover camote (sweet potato) slices, fried until crisp and tossed with salt and chile powder.

That little snack taught me a lesson: fries don’t have to be plain potatoes. Sweet potatoes bring their own magic—earthy, sweet, deeply orange—and they carry spices like no other root.

The challenge? They’re also notorious for going soggy.

But here’s the kicker: with a few tricks, you can get perfectly crispy sweet potato fries at home—whether in the oven, air fryer, or a simple skillet.

And when you drag them through a smoky chipotle dip? Impossible to resist.

Why sweet potatoes are a smarter swap

Crispy indulgence aside, sweet potatoes bring extra benefits to the table:

• Nutrient-packed. One medium sweet potato packs over 400% of your daily vitamin A, along with fiber and potassium. 
• Climate-friendly. They’re resilient, store well without refrigeration, and often require fewer chemical inputs than conventional potatoes. 
• Budget-friendly. Sweet potatoes stretch a meal—turning a side into a centerpiece.

So, yes—this is comfort food, but with a climate-smart and health-forward twist.

The secrets to crisp fries

Before we dive into the recipe card, here are a few chef’s tricks:

1. Cut evenly. Finger-thick batons cook at the same pace. Uneven pieces = some burned, some limp. 
2. Soak the slices. A 30-minute cold water bath pulls out excess starch and moisture. 
3. Cornstarch is your friend. A light dusting before baking or air frying creates that golden edge. 
4. High heat. 425°F in the oven or 400°F in the air fryer ensures a crisp bite.

Recipe: Crispy sweet potato fries with spicy cashew dip

Servings: 4
Prep time: 15 minutes (plus 30-minute soak)
Cook time: 20–25 minutes
Total time: 1 hour

Ingredients

For the fries:

• 2 large sweet potatoes, peeled if desired 
• 2 tablespoons avocado oil (or other high-heat oil) 
• 2 tablespoons cornstarch 
• 1 teaspoon smoked paprika 
• ½ teaspoon ground cumin 
• ½ teaspoon garlic powder 
• ½ teaspoon sea salt, plus more to taste

For the spicy cashew dip:

• 1 cup raw cashews, soaked 2 hours (or boiled 10 minutes) 
• 1 chipotle pepper in adobo sauce (from a can), plus 1 teaspoon adobo liquid 
• Juice of 1 lime 
• 1 clove garlic 
• ½ cup water (plus more as needed) 
• ½ teaspoon sea salt

Instructions

1. Prep the fries. Cut sweet potatoes into even batons about ½-inch thick. Place in a bowl of cold water and soak for at least 30 minutes (up to 2 hours). Drain and pat dry thoroughly with a clean towel.
2. Season and coat. In a large bowl, toss fries with oil until coated. Sprinkle in cornstarch, paprika, cumin, garlic powder, and salt. Toss again until evenly coated.
3. Cook your way.

• Oven: Spread fries in a single layer on a parchment-lined baking sheet. Roast at 425°F for 20–25 minutes, flipping halfway. 
• Air fryer: Arrange fries in a single layer (work in batches). Air fry at 400°F for 12–15 minutes, shaking halfway. 
• Skillet: Heat ¼ cup oil in a heavy skillet. Fry in batches, turning occasionally, until crisp and golden, 5–7 minutes. Drain on paper towels.

4. Make the dip. While fries cook, blend soaked cashews, chipotle, lime juice, garlic, water, and salt until smooth and creamy. Add more water for a thinner consistency.
5. Serve. Pile fries high, sprinkle with extra salt, and serve immediately with spicy cashew dip.

Variations and notes

• Spice it your way: Swap chipotle for harissa paste, or add a pinch of cinnamon to echo Mexican street-snack flavors. 
• Extra crisp: After soaking, refrigerate the fries for an hour uncovered before cooking—this dries them out even more. 
• Eco tip: Save the soak water for plants; sweet potato starch feeds the soil.

The upshot

What begins as a humble root turns into a snack that’s bold, nourishing, and sustainable.

These fries invite sharing—set out a basket with dip, and watch them disappear.

Soak, slice, crisp, dip. Repeat.

And remember my grandmother’s lesson: the best bites are often the simplest.