Baked Sweet Potato Fries with Peanut Lime Dressing (2024)

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This might be one of the best things I’ve ever eaten. And I only happened upon the combo by chance because I had leftover Peanut Lime Dressing and a random sweet potato in my pantry! It must be divine intervention. And now it is my duty to share these Baked Sweet Potato Fries doused with Peanut Lime Dressing with the rest of the world, because everyone deserves to experience this food bliss.

Sweet, savory, sour, spicy, and a little crunchy. These Baked Sweet Potato Fries with Peanut Lime Dressing hit ALL the flavor bases, making them completely addictive.

Are These Baked Sweet Potato “Fries” Crispy?

Nope. That’s just not how baked sweet potatoes are. I don’t care what tricks or tips you use (cornstarch, oil, whatever), baked sweet potatoes will never be crispy like deep fried sweet potatoes. But as long as you understand that going in, these “fries” to do not disappoint! I’m pretty sure that once you taste them, nothing else will matter anyway.

Make it a Meal

I could happily eat this entire recipe (2 servings) and be happy with that as a meal, but if you’re looking for something a little more well rounded, I suggest serving this with something super simple, like a grilled chicken breast or fried tofu. There is so much flavor on these fries that you don’t want anything to really compete.

The recipe below includes a half-batch of my Homemade Peanut Lime Dressing, but if you make a full batch instead, you’ll have enough to drizzle over a piece of chicken or fried tofu. That’s actually what I did today because I happened to have some chicken that needed to be cooked and it was absolutely delightful. Or, since you already have limes and cilantro, go ahead and make some Cilantro Lime Chicken. Boom.

Scroll down for the step by step photos!

If you have leftover lime from the dressing, it can be cut into wedges and served with the fries, and the juice squeezed over top.

Step by Step Photos

Preheat the oven to 425ºF. Peel a one pound sweet potato, then slice it into 1/2-inch “fries.” I find the easiest way to do this is to cut the sweet potato length-wise, lay it down on the cut flat edge, then slice it into 1/2-inch wide strips. Then turn each strip on its side and cut into 1/2-inch wide pieces again.

Drizzle a small amount of oil onto a large baking sheet and smear it around to create a solid barrier between the baking surface and the starchy sweet potatoes. Then add the sweet potatoes, drizzle with the rest of the tablespoon of oil, and toss until the sweet potatoes are fully coated. Add a pinch of salt.

Bake the sweet potato fries in the preheated 425ºF oven for 20 minutes, then take them out and stir them well. Make sure each piece gets flipped because the side touching the baking sheet is what browns. Return the fries to the oven and bake for an additional 10 minutes, or until they are brown and blistered.

While the sweet potatoes are baking, make the peanut lime dressing. Combine 1.5 Tbsp natural-style peanut butter, 1/2 Tbsp brown sugar, 1 small clove of garlic (minced), about 1/4 tsp fresh grated ginger, 1 Tbsp fresh lime juice, 1 tsp soy sauce, and 2 Tbsp neutral oil. Stir or whisk until the dressing is smooth.

Also roughly chop one large handful of fresh cilantro and about 1/4 cup peanuts.

When the sweet potato fries have finished baking, divide them between two plates, then drizzle with the peanut lime dressing (about 2 Tbsp each plate).

Then finish them off with the chopped cilantro, peanuts, and a pinch of crushed red pepper. If you have any leftover lime, you can cut it into wedges and serve with them with the fries.