Sweet Potato Fries Recipe with Maple Mustard Dip

I bought a bag of sweet potatoes with plans to meal prep healthy lunches, then found myself eating them straight from a sheet pan at ten at night. This sweet potato fries recipe happened because I wanted crispy edges without dealing with a pot of boiling oil. A cold-water soak removes excess starch, while a light cornstarch coating helps the fries brown in the oven.

You bake them at 425°F for 15 minutes, stir them, then bake for another 10 to 15 minutes until the edges crisp. The maple mustard dip combines mayonnaise, spicy brown mustard, and maple syrup for a creamy, tangy finish.

Why You’ll Love This Recipe

• No deep frying required: You get crispy edges without making your entire kitchen smell like a fast food restaurant.
• Ridiculously simple prep: This easy oven baked sweet potato fries recipe takes just a few minutes of active chopping before the oven does the heavy lifting.
• Pantry staple ingredients: You probably already have the mustard, mayo, and maple syrup sitting in your fridge right now.
• Easy cleanup: Toss the parchment paper in the trash and you are practically done with the dishes.

Tools You’ll Need

Nothing fancy, I promise.

• half sheet baking pan: Use enough surface area so the fries do not steam each other.
• Sharp knife: A sharp knife makes cutting root vegetables safer.
• Large mixing bowl: Toss the potatoes in a bowl with room to coat every piece.
• Parchment paper: Line the baking sheets with parchment.
• Small bowl: Mix the maple mustard dip in a small bowl.

Ingredients

For the Fries

• 1 large sweet potato – Look for firm potatoes without soft spots.
• 1 tablespoon cornstarch – This is the secret ingredient that absorbs moisture and creates a crispy exterior, much like corn starch does in Asian frying techniques.
• 1 tablespoon extra virgin olive oil – Fat helps the spices stick and encourages browning in the oven.
• 1/2 teaspoon garlic salt – This provides the savory base note that balances the natural sweetness of the potato.
• 1/4 teaspoon ground black pepper – A little heat wakes up the earthy flavors.

For the Dip

• 1/4 cup mayonnaise – This provides the rich, creamy base for the maple mustard dipping sauce.
• 1/4 cup spicy brown mustard – The vinegar and mustard seeds add a sharp bite that cuts right through the sweet potato.
• 2 tablespoons pure maple syrup – Real maple syrup ties the savory and spicy elements together beautifully.

How To Make Sweet Potato Fries

Chop the potatoes, then let the oven handle the hard work while you mix the easiest sauce on earth.

1. Prep the potatoes: Peel and cut your sweet potato into thin fries. Soak them in water overnight in the refrigerator. Skipping this soak leaves too much starch on the outside, resulting in gummy fries, and nobody wants that.
2. Dry them thoroughly: Pre-heat oven to 425 degrees and line two baking sheets with parchment paper. Drain the sweet potatoes and dry really well on a clean kitchen towel. If they go into the oven wet, they will steam instead of roast.
3. Mix the dip: Combine mayonnaise, spicy brown mustard and maple syrup in a small bowl. Set aside. You can make this baked sweet potato fries with maple mustard dip feel fancy by serving it in a tiny ramekin.
4. Coat the fries: In a large bowl, toss the sweet potatoes and cornstarch together until the sweet potatoes are coated. Toss with the olive oil, garlic salt and pepper. Use your hands to make sure every single piece gets covered evenly.
5. Bake to perfection: Divide the sweet potatoes between the two baking sheets and spread them out so that they are not touching each other. Bake at 425 degrees for 15 minutes. After 15 minutes, stir the fries and rotate baking pans as needed. Bake for another 10-15 minutes. Watch them closely at the end, because the sugar in sweet potatoes goes from browned to burnt in about sixty seconds. Serve immediately.

Seasoning and Taste as You Go

You have to taste a fry right out of the oven to know if you nailed it. Do not wait until they are on the dinner table.

• Too flat: Add an extra pinch of flaky salt when the fries leave the oven.
• Too salty: Dip them heavily into the sauce because the creamy mayonnaise dilutes the saltiness.
• Needs depth: Add a dash of smoked paprika before baking for a savory, campfire-like finish.

Make It Yours

You can easily tweak this recipe to fit whatever you have hiding in your pantry.

• Spice swap: Trade the garlic salt for cajun seasoning if you want a spicy kick.
• Vegan version: Swap the mayonnaise for a plant-based mayo alternative, and the dip works exactly the same.
• Mustard swap: Dijon mustard works well if you do not have spicy brown, though it brings a sharper, more pungent flavor.
• Potato swap: Regular russet potatoes work with this exact method, but they need a few extra minutes in the oven.

Perfect Pairings

These fries turn into a complete meal when you add the right supporting cast.

• A massive smash burger gives the fries a proper main course.
• A crisp green salad with sharp vinaigrette cuts through the rich dipping sauce.
• An ice-cold pilsner washes down the salty edges.
• A casual weeknight dinner becomes more fun with a side dish that feels like a treat.

Sweet Potato Fries with Maple Mustard Dipping Sauce

This sweet potato fries recipe combines one large sweet potato with cornstarch, olive oil, garlic salt, and black pepper for crispy oven-baked fries. You soak the fries overnight, dry them completely, coat them lightly, and bake them at 425°F for 15 minutes plus another 10 to 15 minutes. Serve this baked sweet potato fries with maple mustard dip recipe immediately with the creamy maple mustard dipping sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Snacks + Apps

Cuisine: American

Calories: 178

Ingredients Equipment Method

Ingredients

  

• 1 large sweet potato (peeled and cut (about 1 lb.))
• 1 Tbsp . cornstarch
• 1 Tbsp . extra virgin olive oil
• 1/2 tsp garlic salt
• 1/4 tsp ground black pepper
• 1/4 C mayonnaise
• 1/4 C. spicy brown mustard
• 2 Tbsp pure maple syrup

Equipment

• half sheet baking pan
• Sharp knife
• large mixing bowl
• Parchment paper
• Small bowl

Method

 

1. Prepare the Sweet Potatoes

   Peel the sweet potato and cut it into thin, evenly sized fries so they cook at a similar rate. Place the cut fries in a bowl of water, cover, and refrigerate overnight. Soaking helps remove excess starch and can improve the texture of the fries.
2. Preheat the Oven and Prepare the Baking Sheets

   Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Drain the sweet potatoes thoroughly and spread them over a clean kitchen towel. Pat them dry until as much surface moisture as possible has been removed. Drying the fries well helps them roast rather than steam.
3. Make the Maple Mustard Dip

   In a small bowl, combine the mayonnaise, spicy brown mustard, and maple syrup. Stir until smooth and well blended. Set the dip aside until the fries are ready to serve.
4. Coat the Fries

   Place the dried sweet potato fries in a large bowl. Sprinkle the cornstarch over them and toss until each piece is lightly and evenly coated. Add the olive oil, garlic salt, and black pepper. Toss again until the seasonings are distributed evenly across the fries.
5. Arrange the Fries on the Baking Sheets

   Divide the coated fries between the two prepared baking sheets, spreading them into a single layer with space between each piece. Avoid overcrowding the pans, as the fries need room for moisture to escape and their edges to crisp up.
6. Bake Until Golden and Crispy

   Bake the fries at 425°F (220°C) for 15 minutes. Remove the baking sheets from the oven, stir or flip the fries, and rotate the pans if needed to encourage even browning.

   Return the fries to the oven and bake for another 10–15 minutes, until tender inside and golden around the edges. Keep a close eye on them during the final few minutes because the natural sugars in sweet potatoes can cause them to brown or burn quickly.
7. Serve Immediately

   Remove the fries from the oven and serve immediately with the maple mustard dip. Sweet potato fries are best enjoyed fresh while their edges are at their crispiest.