These crispy, golden baked sweet potato fries are packed with flavor and served alongside a creamy, herby Greek yogurt ranch dip. I love how the sweet and savory flavors come together, especially with the touch of heat from paprika or cayenne. Baking instead of frying makes this recipe lighter but still totally satisfying, and the homemade dip takes things to the next level. It’s one of my favorite healthier comfort food snacks or sides that always impresses.

Why You’ll Love This Recipe

I love how this recipe gives me crispy sweet potato fries without deep frying. The seasoning blend adds layers of flavor—from garlicky and herby notes to a little kick of heat—and the creamy, tangy Greek yogurt ranch balances everything perfectly. It’s easy to make, customizable to different dietary needs, and great for dipping, sharing, or even as a side for burgers or wraps. It’s a go-to in my kitchen when I want something delicious but not overly heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Greek Yogurt Ranch:

• ½ cup Greek yogurt (I like using full-fat for creaminess)

• 2 tablespoons mayonnaise (adds richness)

• 2 tablespoons lemon juice (for brightness)

• 1 teaspoon Worcestershire sauce (adds umami)

• 1 teaspoon apple cider vinegar (for a touch of tang)

• 2 tablespoons chopped fresh parsley or ½ teaspoon dried

• 2 tablespoons chopped fresh dill or ½ teaspoon dried

• 1 tablespoon chopped fresh chives

• 1 teaspoon garlic powder

• ½ teaspoon lemon pepper or regular black pepper

• ½ teaspoon onion powder

• ½ teaspoon salt

• 2–3 tablespoons almond milk, buttermilk, or water (to thin the dip to your liking)

For The Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into thin fries (try to keep them even for consistent cooking)

• 3 tablespoons olive oil (helps with crisping)

• 3 tablespoons cornstarch (crucial for a crispy exterior)

• 1½ teaspoons Italian seasoning (adds an herby flavor)

• 1½ teaspoons garlic powder

• ¼ to ½ teaspoon Hungarian paprika or cayenne pepper (depending on desired spice level)

• 1 teaspoon seasoning salt (or regular salt if preferred)

• Sea salt (for garnish)

• Chopped parsley (for garnish)

Directions

1. Preheat the oven to 425°F (218°C). Lightly grease one or two baking sheets to prevent sticking.

2. In a bowl, combine the Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, lemon pepper, parsley, dill, and chives. Stir well until smooth and creamy. Add the almond milk, buttermilk, or water a tablespoon at a time to thin the dip to your preferred consistency. Set aside in the fridge to chill.

3. Place the sweet potato strips in a large zip-top bag or mixing bowl. Add olive oil and toss to coat. Then sprinkle in the cornstarch and toss again until evenly coated.

4. Add Italian seasoning, garlic powder, paprika or cayenne, and seasoning salt to the sweet potatoes. Toss everything well to coat the fries thoroughly with the spices.

5. Arrange the fries in a single layer on the prepared baking sheet(s), making sure they don’t touch—this helps them crisp up instead of steam.

6. Bake for 15 minutes, then carefully flip each fry. Bake for another 15 minutes, or until the fries are golden brown and crisp on the edges.

7. Once out of the oven, sprinkle with sea salt and garnish with chopped parsley.

8. Serve hot with the chilled Greek yogurt ranch and enjoy immediately.

Servings And Timing

• Prep Time: 5 minutes

• Cook Time: 30–35 minutes

• Total Time: 40 minutes

• Servings: Makes about 3 to 4 servings as a side dish or snack

Variations

• Spicy Kick: I add more cayenne if I want a spicier version. For a smoky flavor, I sometimes use smoked paprika instead.

• Herb Changes: If I’m out of dill or chives, I substitute with fresh basil, cilantro, or even tarragon.

• Vegan Option: I use plant-based yogurt and vegan mayo to make the dip completely dairy-free.

• Different Potatoes: I occasionally swap in russet or Yukon gold potatoes if I want a more traditional fry texture.

• Crispier Finish: For an extra-crispy finish, I broil the fries for 1–2 minutes at the end, watching closely to prevent burning.

• Air Fryer Method: I’ve made this in my air fryer by cooking the fries at 400°F for 15–20 minutes, flipping halfway through.

Storage/Reheating

• Storage: I store leftover fries and ranch dip separately in airtight containers. The fries stay best for 1 to 2 days in the fridge.

• Reheating Fries: To bring back their crispiness, I reheat the fries in a preheated oven at 400°F for 5 to 8 minutes. I avoid microwaving because they lose their texture.

• Reheating Ranch: The ranch dip doesn’t need heating—just stir it well and serve straight from the fridge.

FAQs

How Do I Make The Fries Crispy?

I make sure to coat the fries in cornstarch, bake at high heat, and spread them out on the pan without overlapping. Flipping halfway through baking also helps achieve an even crisp.

Can I Prep These Ahead Of Time?

Yes. I often cut the sweet potatoes and mix the dip a few hours in advance. I store them separately in the fridge until I’m ready to bake and serve.

Can I Freeze Leftover Fries?

I don’t recommend freezing baked sweet potato fries—they tend to get soggy when reheated. They’re best eaten fresh or within a couple of days.

Is There A Substitute For Cornstarch?

Yes, I sometimes use arrowroot powder or potato starch instead of cornstarch. Both help create that crispy texture.

What Can I Serve With These Fries?

These fries go great with burgers, wraps, grilled chicken, or even a big salad. I also serve them as a party appetizer with extra dip on the side.

Conclusion

These baked sweet potato fries with Greek yogurt ranch are one of my favorite ways to enjoy comfort food without the guilt. They’re crispy, flavorful, and paired with a cool, tangy dip that brings everything together. Whether I’m making them for myself or for guests, they always disappear fast. I’ll definitely be keeping this recipe in regular rotation.