Sweet Potato Fries with Skinny Horseradish Dijon Dip
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Craving a delicious and nutritious snack or side dish? My Baked Sweet Potato Fries with a flavorful, skinny Horseradish-and-Dijon Dip will hit the spot!
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Baked Sweet Potato Fries
- Recipe FAQ
- More Sweet Potato Recipes
Today I thought I'd share one of my very favorite healthy snacks, sweet potato fries! I make these anytime I want something that feels a little indulgent but isn't.
Baking instead of frying gives you the same crisp, caramelized exterior without a deep fryer, and the horseradish Dijon dip adds just enough tang and heat to keep you coming back for more. This side dish quietly steals the show.
I love making these to snack on or as a side dish to a balanced meal. They're so quick and easy, and they pair so nicely with a zingy, spicy, creamy dip.
This horseradish Dijon dip is made with Greek yogurt, so it's lower in fat and higher in protein, and it balances the flavor of the sweet potatoes in such a terrific way!
Here's Why You'll Love This Recipe
- They're baked, not fried, so you get that crispy, caramelized texture with a fraction of the oil.
- That dipping sauce is addictive. The horseradish and Dijon combo is savory with just a touch of heat, balanced by a hint of honey.
- It's a lighter option. Using fat-free Greek yogurt as the dip base keeps things lighter without sacrificing flavor.
- It's simple enough for a weeknight, but will still impress your guests.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For The Sweet Potato Fries
- Sweet potatoes: Scrubbed and cut into thin sticks so they crisp up nicely in the oven.
- Extra virgin olive oil: Coats the fries and helps them caramelize as they roast.
- Sea salt: Enhances the natural sweetness of the potatoes.
For the Horseradish Dijon Dip
- Fat-free Greek yogurt: The creamy base of the dip. You can use regular Greek yogurt if you prefer a richer dip.
- Fresh chives: Add a mild oniony bite and a pop of color.
- Prepared horseradish: Brings a sharp, savory kick to the dip.
- Dijon mustard: Adds tang and depth alongside the horseradish.
- Honey: Just a touch, to balance the heat and tang.
- Garlic powder: Rounds out the savory flavor.
- Kosher salt and black pepper: Season the dip to taste.
In Photos: How To Make Baked Sweet Potato Fries
These are so quick and easy to make!
Step 1: Prep
Start by scrubbing your sweet potatoes and cutting them into ¼-inch sticks.
You can see how to do this by watching the video in the recipe card below.
I like to leave the skin on because there are so many good vitamins and minerals in there. I also like the flavor and texture. But you can peel them first if you like.
Step 2: Add Oil
Scatter the unbaked fries in an even layer on a baking sheet, then drizzle them with a little oil.
I like to use extra virgin olive oil, but you're fine with whatever you have on hand.
Step 3: Add Salt
Sprinkle them generously with salt. A lot of the salt will fall off as they bake.
Then just smoosh them all together, so that every inch gets a thin coating of oil and seasoning.
Step 4: Separate
Separate each of the fries apart from one another, so that plenty of heat can circulate all around each one. This will ensure that they'll bake up crispy. If they are too close together, they will steam instead of crisping. Use more than one baking sheet if necessary!
Step 5: Bake
Pop them into a hot oven and roast until they start to get brown on the bottom. You'll love the aromas! So caramel-y and roasty-toasty!
Flip each fry so the other side can get brown too.
When they're done they'll have a crispy on the outside, tender in the middle texture, and an earthy-sweet caramelized flavor that's just so irresistible!
Helpful Tips and Tricks
- Cut the fries evenly. Uniform sticks cook at the same rate, so you avoid some fries burning while others stay soft.
- Don't crowd the pan. Give the fries space on the baking sheet so they roast and crisp instead of steaming.
- Make the dip ahead. It actually gets better after an hour or two in the fridge, once the flavors have had time to meld.
- Storage: Leftover fries are best reheated in the oven or air fryer to bring back their crispness. The dip keeps well covered in the fridge for up to 4 days.
What Should You Serve With This Recipe?
I especially like to pair sweet potatoes with more savory flavors, to play off of their natural sweetness. And I can never say no to a creamy dip!
This horseradish dijon dipping sauce is one of my top favorites. I make it a lot, not just for sweet potato fries but for all sorts of things! Any kind of vegetable or meat tastes great topped with this creamy, zippy sauce.
Mix plain Greek yogurt with chives, horseradish, Dijon mustard, a little honey for balance, garlic powder, salt, and pepper.
Stir everything together until smooth and combined.
It's the perfect balance of sweet and heat, crispy and creamy, hot and cold!
Recipe FAQ
To convert this oven-baked fries recipe to an air fryer recipe, reduce the suggested temperature to 400 degrees F and cut the baking time to 25 to 30 minutes total. Be sure to occasionally check for doneness, since no two ovens (or air fryers) are exactly the same!
These are best served hot from the oven. That is when they are at their crispiest and most delicious! However, they can be reheated if you have leftovers. I'd suggest warming them in a low oven. You don't want them to get any browner; just warmed through and crisped up as much as possible.
Place them on a lightly greased baking sheet and reheat at about 200°F. The dip can definitely be made ahead. Go ahead and mix it up as much as 2 weeks ahead of time, and keep it chilled in the fridge.
Ingredients
- 4 small sweet potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ cup fat-free Greek yogurt, (plain)
- ¼ cup finely chopped fresh chives
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- Cut the sweet potatoes into ¼" sticks and toss in olive oil and sea salt to coat.
- Arrange in an even layer on a baking sheet, and roast until browned on the bottom (approx. 20 minutes).
- Flip with a spatula, and roast until evenly browned and crisp (approx. 15 minute).
- In a medium bowl, stir the Greek yogurt, chives, horseradish, Dijon, honey, garlic, salt, and pepper together until combined.
- Serve the sweet potato fries alongside the horseradish Dijon sauce, for dipping.
This recipe was spot on for me! Crispy, healthy and satisfying! Left off all the spices except the salt. Had this with spicy mayo, it was so yummy!!! I’m going to try this on white potatoes next time.
Your trip sounds great - glad you got some time off!! And what a fun thing to come home to - I LOVE Chobani! You can do so much with Greek yogurt! These fries look so good - I can't believe they are baked and not fried! And what a great dipping sauce! Pinning!!
Hey Cate! Thanks for the awesome feedback, and for the pin too! This was actually an old post from my other blog, which is no more. I was playing around with that redirect plugin Zainab was telling us about on Blogging Buddies, so I had to republish to see if I could get it working. Unfortunately I couldn't! Thanks again for the sweet comment; hope you have a great weekend!
Allie
You belong on TV Your recipes are mouth watering every time and your photos and writing are such that of an expert. You do such great work!, you really do!!!
CK
You are far too kind, Christina! Thank you so much for the sweet and heartfelt compliments. You made my whole day! 😉
Allie,
I LOVE this skinny Horseradish Dijon Dipping Sauce!!!! totally making this, yummmmm!!
Thanks Alice! This was an old post from YinMom YangMom that I just republished after I got an email from a reader who had pinned it but the link was broken. It's a great recipe! So much flavor, for being "skinny," and it works really well with the roasty sweet potatoes. 😀
You had me at the dipping sauce! I had a horseradish sauce at a Philly Cheesesteak Place. they had the best horseradish sauce--I'm sure it had Greek yogurt in it and a cherry pepper. It was amazing.
So, I have everything to make this. Maybe tomorrow with salmon.
Good luck! I hope you enjoy it! The cherry pepper is a brilliant idea... I'm a Philly girl so I love a good cheesesteak!
MMMMMMMMMMMM
yum.
I adore good sweet potato fries and I'm bananas over horseradish sauce!
I always use Chobani in my recipes instead of sour cream 😉 it's SO good! Delish!
Hey, Rachel! Thanks for the awesome comment; so glad you liked the recipe!
There are few things we love more in this world besides sweet potato fries. Puppies and kittens probably top the list, but just barely. These look delicious, Allie! The dipping sauce sounds like the perfect pairing, too. Pinned!
Amy, @Chobani
Thanks again for the shipment!
How fun to be at Disney! These sweet potato fries are calling my name. Love that you made the sauce with yogurt too!
Thanks, Organized Island! The sauce is really delicious; it's great on salmon too!
I LOVE sweet potato fries. I'll even go to a burger place that I don't really like JUST for their sweet potato fries. Thanks for sharing!
I hear ya! If they are made right, I sometimes even like them better than regular fries! Thanks for commenting, Cat... 😉