Sweet Potato Fries with Roasted Onion & Herb Dip

by | Updated: December 4th, 2016

Some foods are tricky to get just right, like baked sweet potato fries. It doesn’t take an advanced culinary degree to figure out how to slice a spud and bake the strips for 20 minutes, but to maintain the perfect level of crispiness without over cooking—that takes practice. Whether you’re a pro or newbie, this recipe will help simplify the process. It’s a surefire method to create crispy, finger-licking-good fries. Bonus? Here’s a thick, creamy roasted onion dip, made with parsley, vegan mayonnaise and a bit of sriracha, to dunk those sweet strips into. Snack on!

Sweet Potato Fries with Roasted Onion & Herb Dip

Sweet Potato Fries with Roasted Onion & Herb Dip


Onion Dip

¼ cup vegan mayo
1 yellow onion
1 tsp. sriracha
½ Tbsp. garlic powder
⅛ cup parsley
Pinch of red pepper flakes
Pink salt, to taste
Black pepper, to taste

Sweet Potato Fries

1 large sweet potato
½ Tbsp. coconut oil
Onion powder
Garlic powder
Pink salt
Black pepper


  1. Begin by making the dip. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut onion in half, then in ½ – 1-inch strips. Spread them out on baking sheet.
  3. Bake for 30 minutes, flipping halfway through, until the onions are dark brown. Careful not to burn them. Remove from oven and let cool completely.
  4. In a blender or food processor, combine onions with the rest of the dip ingredients. Process until desired consistency is reached.
  5. Transfer to an air-tight container. Refrigerate for at least 20-30 minutes, but overnight is best because it allows the flavors to blend together.
  6. To make the sweet potato fries, keep oven set to 425 degrees F. Line a large baking sheet with parchment paper.
  7. Cut potatoes into ½-inch thick strips.
  8. In a large bowl with cold, salted water, soak potato strips for about 5-6 minutes. Drain water and place them on a towel to dry.
  9. In a separate bowl, combine dried potato strips with coconut oil and spices. Toss until fully coated.
  10. Place them on baking sheet, leaving a little space between each fry. Bake for 20-24 minutes, flipping after 10 minutes, until brown. Broil as needed to make crispy.

Margaret’s tips:

  1. If you want to make the fries crispier, toss them with a tablespoon of cornstarch or arrow root powder.
  2. For the onion dip, if you add a splash of ketchup or pickle juice, this becomes an awesome sauce for veggie burgers, sandwiches, wraps, salads and more!