Chipotle Parmesan Baked Sweet Potato Fries
These Chipotle Parmesan Baked Sweet Potato Fries
are a delicious and fun side dish for any meal!
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A couple of months ago, my wife and I went to Belgium for vacation, and we had an absolute blast! I had no idea what to expect about Brussels, but it turned out to be a really cool city. Did you know that the Smurfs (aka Les Schtroumpfs) hail from Brussels? Well, not the actual Smurfs…but the artist. And I don’t even need to mention how good the Belgian chocolate…and Belgian waffles…and Belgian beer was! But here’s another one for ya: Belgian fries (aka frites). There are entire stands and storefronts dedicated solely to fries. The only decision you have to make is how many fries to order…oh, and which of the amazing dipping sauces you want, too.
So we have some awesome fries here in America, but we really need to get into this whole dipping sauce thing. I’m not talking just ketchup and mayo here, either. I’m talking roasted garlic aioli, curry ketchup and harissa mayo. Yeah, like serious dipping sauces. To be honest, I’m a bit surprised I haven’t done a post on dipping sauces for fries yet. I’ll have to get on that!
Sweet potato fries are one of my all-time favorites when it comes to french fries. I’m not a huge fan of the traditional sweet potato casserole with marshmallows, but man do sweet potatoes make an excellent choice for french fries! A lot of restaurants offer sweet potato fries as an option now, and I always jump at the opportunity. I’m not opposed to frying foods at home, but I try to avoid doing it all the time. So I decided to get in the kitchen and bake up a batch of homemade sweet potato fries. I wasn’t entirely sure how well it would work out, but I’m pleased to say that these Chipotle Parmesan Baked Sweet Potato Fries were delicious!
Here are a couple of tips for baking homemade fries in the oven:
- Cut the fries about the same size. This helps them bake evenly. I like to cut them into 1/4″ sticks. It takes a bit of time to slice the potatoes up into sticks, but it’s not that bad. Just sharpen your chef’s knife and put on some good music!
- Make sure the fries are not touching each other on the baking sheet. This will help them cook more evenly. I usually need at least one baking sheet for every potato.
- After adding the corn starch, make sure to toss the fries well. You want that cornstarch to evenly coat the outside of the sticks rather than sit clumped up in one area. Same goes for the seasonings. I use a big bowl and then just stir and toss (toss, toss!) until everything is evenly mixed.
Chipotle Parmesan Baked Sweet Potato Fries
Ingredients
- 2 large sweet potatoes ~1 pound each
- 2½ Tbsp cornstarch
- 2½ Tbsp Italian parsley chopped
- 2 Tbsp Parmesan cheese grated
- 1½ tsp coarse sea salt
- ¾ tsp chipotle powder
- 3 Tbsp olive oil
Instructions
- Preheat oven to 425°F.
- Slice sweet potatoes into ~¼” sticks. (Tip: Slice fries as similar in size as possible so that they will cook evenly.)
- Place sticks in a large bowl. Add cornstarch and stir until well coated.
- Drizzle olive oil over the top of the sticks. Add the Italian parsley, Parmesan cheese, sea salt and chipotle powder. Stir until sticks are well coated with olive oil and seasonings.
- Spread sticks onto parchment-lined baking sheet. (Tip: Make sure fries are not touching each other! You will need 2 baking sheets.)
- Bake for 15 minutes. Flip fries over with a spatula and bake for another 7-10 minutes, or until fully cooked.
Looking for more baked fries recipes? Check out these other favorites, too:
Baked Greek Fries
Rosemary Garlic Smashfries
Baked Seasoned Fries
OMG!! I love sweet potatoes in just about any form. Well, except the marshmallows on top like you mentioned. 🙂 These fries look amazing and the dipping sauces you mentioned sound pretty awesome too! I struggle with cutting sweet potatoes so thanks for the tip on making sure the knife is really sharp.
Haha…looks like we share the same feelings when it comes to marshmallows and sweet potatoes, Tamara! Sweet potatoes=tasty. Marshmallows=tasty. Just don’t combine them! Oh, and a sharp knife should do the trick quite well when slicing sweet potatoes…just be patient and safe. That’s where the good music comes in. 🙂
These are ridiculously good, I wouldn’t be able to stop eating them though! #wolfpackeats
Yeah, that’s the problem, Matt…I’m pretty sure I ate an equivalent of 2 sweet potatoes when these fries were fresh out of the oven! Oops…haha!
I’m addicted to sweet potato fries and Parmesan and Chipotle…this is kinda of the perfect recipe!
I couldn’t agree more, Alpha! These fries were straight magic…and they pulled a disappearing act in my kitchen, too.
I had no clue there was a band called The Smurfs – do they paint themselves blue??? And I’d no clue about “Belgian frites” either…clearly I have some Googling to do…
I adore sweet potato fries – but never coated them in cornstarch before baking – wow – the things am learning from your post are mind blowing – these fries look/sound amazing David! Yes to a post on dipping sauces – btw, have you tried dipping Sweet potato fries in white wine vinegar? OOh so good!
Now to Googling…
Haha…silly Shashi! The Smurfs are the cartoon. The artist (Peyo) lived in Brussels, and they had an awesome Smurfs statue there. I totally got a picture in front of it…because I’m just a kid in an adult’s body.
Yeah, I came across that corn starch trick years ago when I was first learning how to cook for myself. It’s been my go-to method ever since! I haven’t tried dipping them in white wine vinegar…but now I am intrigued! I have a new love for vinegary foods…so that might just have to happen soon!
Chipotle and sweet potatoes!! It’s like you know my deepest food desires and bring them to life! These sound heavenly and so do all those dipping sauces. America needs to GET ON THAT. I love that these are baked and not fried. Pinned.
I love that these are baked, too, Lindsey. I mean, I’ll fry stuff on occasion…but I try to stick to the oven whenever possible. And you know what? You can hardly tell that these fries are baked and not, well, fried. Hmmm…should we call them “bakes” instead? Deep thoughts. 🙂
And yes, America has totally missed the boat on dipping sauces for fries…we need to get on that ASAP!
Love that can to hold those fries in! I am big on parmesan fries, but sweet potato fries? Hand me a big bowl!
Sending a big can of these fries over to ya, Pamela!!
I actually only learned yesterday that fries originated in Belgium. I definitely want to go there to try it out.
But in the meantime, I would love to have a plateful of these to hold me over. These look amazing!
Thank you so much! I actually didn’t know much about the Belgian fries thing until we got there. I mean, I knew about Belgian beer and chocolate…but fries? Oh man, they were delicious!!
OH BELGIUM FRIES. I could actually bathe in the dipping sauce (the plain mayo one was just gold).
While I lust after those, I’ll make these. Love the idea to use the tin can!
Thanks, Arman! So here’s the thing about the plain mayo sauce. It wasn’t American mayo. (I know you probably aren’t familiar with American mayo, though.) The though of dipping fries into a big vat of American mayo isn’t my idea of fun…but the Belgian mayo was different. Anyways, I’ll stop rambling about mayo now…haha!
My parents took us on a trip to Belgium when we were kids. My Dad was in search of the worlds greatest beer. I remember the waffles fondly. Though, for some reason I am not remembering the fries. Yet another reason (besides the beer) to go back as an adult. Love these photos David.
Thanks, Katie!! Yeah, I had no idea Belgian fries (frites) were so popular. But there were entire store-fronts dedicated to just fries…and their 20+ different dipping sauces. Oh man, now I want some waffles. Want to plan a blog tasting trip back to Belgium? I could get on board with that really quickly…haha!
Dude… real legit Belgian waffles are freaking the best. Love love love them. And Belgian chocolate… yea, it’s the shizz. Did you get to Marcolini Chocolatier while there? And these fries sound amazing. Like #wolfpackeats amazing.
We did in fact make it over to Marcolini. We took the tour bus around the city on our last day and made sure to stop off near his shop. Amazing stuff! His chocolates should be in a museum. The staff there used white gloves to pick up the chocolate. But, I’ll tell ya…we actually preferred Wittamer. I mean we’re seriously splitting hairs here since we’re talking about 2 of the best chocolatiers in the entire world. The two shops were located in the same square. What say we have a WolfpackEats conference in that square? With Belgian waffles and Belgian beer?