A recipe for Spiced Sweet Potato Fries with a Maple Mustard Dipping Sauce! These tender and golden baked fries are perfect for fall with hints of cinnamon and cardamom.
I first came across the recipe for these Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce at The Wimpy Vegetarian and it has become such a hit with the family! A large sweet potato is cut into 1/2 inch thick fries, tossed with olive oil, coated in spices, then baked until golden and tender. Overall, the whole process only takes around 30 minutes and no frying is required!
While the kids prefer these fries simply with ketchup, I love the fall flavors in the Maple Mustard Dipping Sauce. It comes together so easily as well with only two ingredients.
The skin of the sweet potato can be peeled or left on the fries based on personal taste. I left it on to keep in that extra bit of nutrients. Be sure to scrub it well before cutting into fries.
This recipe is easily doubled. Just make sure not to crowd the fries and use two baking sheets if needed. If they are too close together, the fries won’t get that crisp coating and will cook unevenly.
Potato starch helps add to the crisp texture of the sweet potatoes. The starch is extracted from potatoes and often used as a thickener or coating. I have been able to find it in the gluten-free section of many larger grocery stores and in markets with East Asian ingredients. If you are unable to find it, you can substitute with cornstarch or simply omit.
Looking for more sweet potato recipes?
Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce Recipe
Adapted from The Wimpy Vegetarian
Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce
- 1 large sweet potato
- 2 tablespoons olive oil
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1 tablespoon potato starch or cornstarch
- 1/2 teaspoon sea salt
- Pinch freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Pinch salt
- Freshly chopped parsley for garnish
- Preheat the oven to 425˚F and line a baking sheet with parchment or lightly grease.
- Slice the sweet potato into fries, about 1/2 inch thick. Toss well with the olive oil.
- In a medium bowl, mix together cardamom, cinnamon, black pepper, and potato starch (or cornstarch). Toss the oiled sweet potato fries with the spices until each piece is evenly coated.
- Place the coated sweet potato fries in a single layer, not touching, on the prepared baking sheet. Bake in preheated oven until bottoms are golden, about 15 minutes. Flip and cook on the other side until crisp and golden, 10-15 minutes. Sprinkle the fries with salt and parsley.
To make the Maple Mustard Dipping Sauce:
- In a small bowl, whisk together the Dijon mustard and maple syrup until smooth. Stir in a pinch of salt if desired.
- Serve the hot sweet potato fries immediately with mustard maple dipping sauce.