Baked Sweet Potato Fries With Chipotle Ranch Dressing

“Talk about livening up your sweet potato fries...I can't think of a more delicious way to eat them. Recipe courtesy of Confections of a Foodie Bride. I found there was a lot of sauce leftover for the next batch of sweet potato fries.”

Ingredients Nutrition


  1. To make dressing: Place all ingredients except the buttermilk in the blender. Blend for 10 seconds. Check consistency and blend in buttermilk (less buttermilk for dipping, more for dressing). Store in an air-tight jar in the fridge for a week or more.
  2. To make the fries: Coat a baking sheet with 3 tablespoons of oil, adding the last tablespoon if necessary.
  3. Peel and slice the sweet potatoes into 1/4 inch sticks (no longer than 5 inches long).
  4. In a large zipper bag mix the dry spices together. (I skipped the zipper bag and mixed everything in a large bowl). Add the sweet potato fries and shake the fries to coat evenly (I added a tad bit of oil to the fries in the bowl and the spices stuck nicely).
  5. Carefully put the fries onto the baking sheet and bake for 20 minutes, flipping halfway through.
  6. Turn on the broiler for the last 1 to 2 minutes, just until the tips of the fries begin to turn black. Don't walk away--they can burn in no time.
  7. Transfer to a paper towel-lined plate in a single layer until ready to serve. (I also skipped the paper towel because they weren't greasy and I thought it was unnecessary. Plus they disappeared so fast that was a pointless step in my opinion.).

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