An easy and healthy baked sweet potato fries recipe with chili lime sauce that yield perfectly crispy, roasted fries straight from the oven! Coated with a chili lime seasoning that is a little sweet, a little salty, and a little spicy!
A few weeks ago Tom and I ate the best baked sweet potatoes I had ever had in my entire life. They were from a little place up in his hometown in Connecticut called El Pollo Guapo and we just happened to stop in on a Friday for some lunch.
We were deciding between a couple the sides and asked the woman behind the counter what her favorites were. She immediately said the sweet potato fries and I was sold. I already secretly wanted them, but her suggestion was enough to even push Tom into it.
The fries were so amazing. They were seasoned with the most delicious chili lime seasoning. Slightly crispy on the outside, but perfectly soft in the middle. Easily the best sweet potato fries I had ever had in my life.
The sweetness from the sweet potatoes paired perfectly with the tang from the lime, the heat from the cayenne, and the smokiness from the chili powder.
I left that lunch so excited to try and recreate a version for the blog. I knew they had to be just like El Pollo Guapo, but baked instead of fried.
These crispy baked chili lime sweet potato fries turned out absolutely to die for and so similar to the restaurant’s version. We use a few different techniques to ensure that the outside gets nice and crispy, while the inside stays fluffy and soft.
How to make crispy sweet potato fries
First things first. Wash your sweet potatoes. I know there are three sweet potatoes in this photo, however I only used two in the actual recipe. Last minute decision made by me and realizing that I probably didn’t need to cook three sweet potatoes in one sitting, rookie mistake cause I ate these up so fast.
Next is the optional step to soak the sweet potato fries in cold water. This helps remove excess starch on the outside and makes the fries even crispier. Note: for this recipe, I used thicker wedges, but cut smaller if you want even more crisp.
You’ll then pat your fries completely dry. I like to lay mine out on a pan to dry.
While the wedges are drying, make your chili lime sauce. Mix together your oil, lime juice, chili powder, pepper, garlic powder, and pinch of cayenne powder. Notice that I didn’t say salt. You will want to salt your fries after they are done cooking. Salt draws water and we want these to stay as crispy as possible!
Toss your fries with arrowroot starch, tapioca starch, or cornstarch. Another step taken to getting crispy fries.
Pour chili lime mixture into bag and shake, shake, shake until completely coated.
Lay your fries out a parchment lined baking sheet and then bake! Flipping once, about halfway through, to cook evenly.
We paired these crispy fries with pan roasted salmon, steamed broccoli, and a nice glass of wine.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 2 large sweet potatoes, washed and cut into wedges (can cut into smaller wedges for crispier)
- 2 tbsp arrowroot powder (tapioca or cornstarch also work)
- 2 tbsp olive oil
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/8 tsp cayenne (optional)
- 1/2 tsp salt
- Preheat oven to 425F and line baking sheet with parchment paper.
- Wash and cut sweet potato fries, then place them in a tub of cold water for at least one hour.
- After an hour, take fries out of water and dry off completely.
- While fries are drying, whisk together oil, lime juice, chili powder, garlic powder, pepper, and cayenne.
- Place dried fries in a bag or large mixing bowl and add arrowroot starch.
- Toss until fries are completely coated, then add the chili lime sauce.
- Toss again until completely coated and place fries evenly on baking sheet
- Bake for 20 minutes, then flip each fry.
- Bake for another 15 minutes or until golden brown. If cutting fries smaller, try 15 minutes on one side, then 10 minutes on the other.
- Season with salt after taking out of oven!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂