An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
Sweet Potato Oven Fries with Curry–Honey Sauce
An aromatic combination of spices and a kicky–sweet sauce elevate the humble sweet potato fry to something truly special.
Yield: serves 4-6
For the Sweet Potato Wedges
3 medium sweet potatoes (about 1 1/2 pounds), cut lengthwise into 1/4" wedges
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground ginger
Salt and freshly ground black pepper
Lime wedges, for serving
For the Curry–Honey Sauce
1⁄3 cup mayonnaise
1⁄2 cup Greek yogurt
1 tbsp. fresh lime juice
1 tbsp. honey
4 tsp. curry powder
Make the potato wedges: Heat oven to 425°. Toss potato wedges with oil, cumin, paprika, ginger, salt, and pepper, and arrange in a single layer on a foil-lined baking sheet. Cook, turning once, until crisp and browned on all sides, about 20–25 minutes.
Make the curry–honey sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl; serve alongside potato wedges with lime wedges.