Maple-Chipotle Sweet Potato Fries with Whipped Feta-Yogurt Dip
Crisp oven-baked sweet potato fries with a smoky maple edge and a cool whipped feta-yogurt dip.
Best for A protein- and fiber-boosted snack rich in beta-carotene, baked instead of fried
This is the sweet potato fry I actually make on cool autumn nights: cornstarch and a hot roasting pan do the crisping so you never miss the deep-fryer. A whisper of maple and chipotle plays off the natural sweetness without turning the whole thing into dessert, and a tangy whipped feta-yogurt dip keeps it grounded and snackable. Beta-carotene, real fiber, and enough protein in the dip to hold you over between meals.
Ingredients
- 900 g sweet potatoes , scrubbed, skin on, cut into 1 cm batons
- 15 g cornstarch
- 30 ml olive oil
- 10 ml maple syrup
- 2 g ground chipotle chili , or smoked paprika for less heat
- 2 g garlic powder
- 5 g fine sea salt
- 200 g plain Greek yogurt
- 80 g feta (full-fat, ~22% fat) , crumbled
- 1 lemon , zest and 15 ml juice
- 10 g fresh chives , finely chopped, plus more to serve (optional – can be omitted)
Instructions
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1
Heat the oven to 220°C and slide two large rimmed baking sheets onto the middle racks to preheat empty — a screaming-hot pan is what crisps the fries without frying. Meanwhile, soak the cut sweet potato batons in a bowl of cold water for 10 minutes to pull out surface starch, then drain and dry them thoroughly on a clean towel; any lingering water steams instead of crisps.
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2
Toss the dried batons with the cornstarch until evenly, lightly coated, then add the olive oil, maple syrup, chipotle, garlic powder, and 3 g of the salt and toss again to coat. Carefully pull out the hot sheets and spread the fries in a single, well-spaced layer — crowding is the enemy of crisp, so use both pans. Roast for 15 minutes, flip, then roast 12–15 minutes more until deep-edged and crisp.
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3
While the fries roast, make the dip: blend or vigorously whisk the Greek yogurt, feta, lemon zest and juice, and remaining 2 g salt until whipped and creamy, loosening with a splash of water if needed. Fold in the chives. Taste and adjust with more lemon or salt.
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4
Let the fries rest on the pan for 2–3 minutes to firm up, then pile them onto a board, shower with extra chives and a pinch of salt, and serve hot with the whipped feta-yogurt dip alongside.