CHILI-LIME SWEET POTATO FRIES
Sweet potato fries are great on their own, but they’re even better with a little heat and a fresh squeeze of lime juice. These fries are awesome as a side dish or even just as a snack or appetizer. You can adjust the amount of cayenne pepper depending on how spicy you like them—this recipe calls for ¼ teaspoon, and that’s definitely enough for a moderate to high level of spiciness. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 large sweet potatoes, scrubbed and cut into wedges
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon ground cayenne pepper
Salt
Freshly ground black pepper
Juice of ½ lime
Chimichurri (here), for dipping (optional)
- Preheat the oven to 400°F (200°C).
- Spread the sweet potato wedges out over a large baking sheet. Drizzle with the olive oil and sprinkle with the cayenne. Mix around well with your hands (make sure you wash your hands afterward before touching anything, especially your eyes). Season with salt and pepper.
- Bake for about 20 minutes, checking on them to prevent burning and flipping halfway through the cooking time.
- Remove from the oven, sprinkle the lime juice over them, and serve with Chimichurri (if using).
VARIATION 1 MAPLE-CINNAMON SWEET POTATO FRIES: Make a sweeter version by drizzling the sweet potato wedges with 2 tablespoons (30 ml) maple syrup and ¼ to ½ teaspoon ground cinnamon. Follow the rest of the recipe as written.
VARIATION 2 PLAIN SWEET POTATO FRIES: Skip the cayenne and lime juice, and just season with salt and pepper.
More Recipes You'll Love
Chili-lime sweet potato fries with crisp, caramelized edges and a spicy-sour finish that keeps you reaching back into the bowl. The wedges roast at 400°F with olive oil and cayenne until golden, then get hit with a generous squeeze of fresh lime juice. They're the side dish that outshines whatever it's served with.
Pro Tips
- Cut the wedges to an even thickness and give them space on the pan — crowding steams them instead of crisping the edges.
- Flip halfway through and don't be afraid of deep browning; that caramelization is where the sweet potato flavor concentrates.
- Squeeze the lime over the fries the moment they come out of the oven so the juice absorbs into the hot surface.
- Wash your hands thoroughly after handling the cayenne — the oils linger and will find your eyes later.
Frequently Asked Questions
How do I make sweet potato fries crispy?
High heat (400°F), a single layer with space, and thorough drying after washing. Oven fries won't be deep-fry crisp, but the edges get wonderfully caramelized.
Can I make these in an air fryer?
Yes — 400°F for about 15 minutes, shaking the basket once. Air fryers give the crispiest result of any method short of deep-frying.
What dipping sauce goes well?
Spicy ketchup, homemade ranch, or garlic mayo. The chili-lime flavor stands up to bold, creamy dips.
Are these fries Paleo?
Yes — sweet potatoes, olive oil, cayenne, lime, and salt. No flour, no vegetable oil, and they're naturally gluten-free and vegan.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Spread the sweet potato wedges out over a large baking sheet.
- Drizzle with the olive oil and sprinkle with the cayenne.
- Mix around well with your hands (make sure you wash your hands afterward before touching anything, especially your eyes).
- Season with salt and pepper.
- Bake for about 20 minutes, checking on them to prevent burning and flipping halfway through the cooking time.
- Remove from the oven, sprinkle the lime juice over them, and serve with Chimichurri (if using).
