This is not my first sweet potato recipe on the blog, and definitely won’t be my last. It’s no secret that I’m a big fan of potato fries. It has become kind of an obsession to obtain the crispiest sweet potato fry, without actually frying it, of course. Practice makes perfect and this is one of the best methods I’ve come up with yet.


By nature sweet potatoes carry more water than regular potatoes, so make sure to give them a good pat dry after cutting them into matchsticks. For this recipe I also toss them with almond flour to help them crisp up. Finally, and, most importantly, don’t let the potatoes touch each other in the pan! Giving them room to breathe allows them crisp up, rather than steam if they are all crowded together. It sounds counterintuitive, but letting them cool for a few minutes after taking them out of the oven will also help the fries retain their shape. And a disclaimer, this is crispy for a sweet potato fry, so if you want that ultra-crispy baked fry, go for a Japanese sweet potato or russet potato.


These fries would be amazing with any dip but this spicy almond dip makes it extra special. The spicy chilis mixed with almonds blend into a surprisingly creamy dip that is packed with healthy fats and protein.  It sounds fancy and complicated when you read the ingredients, but it really only takes about a minute of hands on time. Adjust the spices to your liking and dig in!

Sweet Potato Fries with Spicy Almond Butter Dip

Sweet Potato Fries

  • 2 medium (about 1 ½ pounds) sweet potatoes
  • 2 tablespoons OmegaOil or oil of choice
  • 1/4 almond flour
  • Sea salt or pink salt and freshly ground black pepper

Spicy Almond Butter Dip

  • 5 dried arbol chiles, stems and seeds removed (see Note)
  • 1 dried guajillo chile, stems and seeds removed
  • 1 cup whole, unroasted almonds
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sea salt (or pink Himalayan salt)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Optional Toppings

  • 1 teaspoon toasted sesame seeds
  • Handful of scallions, sliced
  • Handful of cilantro, chopped
  • 3-4  lime wedges

Preheat oven to 425°F. Line a baking sheet with parchment paper.

For the fries: While the oven is heating, lightly rinse and pat dry the sweet potatoes with a dish towel and cut into 1/4” matchsticks (use a mandoline if you have one). In a plastic bag, toss sweet potatoes with the oil. Mix the almond flour in a small bowl with a couple pinches of salt and and a pinch of pepper. Add the almond flour mixture to the bag and shake well until all the fries are coated. Place the potatoes on the baking sheet in a single layer, making sure each fry has enough space and they aren’t touching.

Bake for about 30 to 35 minutes, flipping the potatoes halfway through, until sweet potatoes are tender and start to turn golden brown. Remove from oven and sprinkle with another pinch of salt.

For the dip: Cover the chiles in a small glass bowl with boiling water. Let soak until they are completely soft, about 10 minutes, and then drain the excess water from the bowl. Place chiles in a blender with almonds, oil, lime juice, salt, garlic powder and onion powder until smooth, about 2 minutes.

After the fries have slightly cooled, add them to a platter and top, if desired, with sesame seeds, scallions, and cilantro, along with a small bowl of the spicy almond butter for dipping.

Note: This makes a rather spicy dip so add less chilies if spice isn’t your thing. If you can’t find whole dried chiles, substitute ¼ to ½ teaspoon ground pure chile pepper, such as arbol or chipotle. You may need to add 1 or 2 tablespoons warm water to help puree the nuts. You may also serve the dip with fresh veggies such as red peppers and cucumbers.


This post is in partnership with California Almonds. All opinions are my own – thanks for your support! 

 Photos taken by Sarah Elliot.