I wouldn’t pretend the result of yesterday’s Instagram recipe vote surprised me much — people love fries, and sweet potato fries are especially beloved. There are countless versions online, but this is my go-to. After years of tweaking, I’m happy to say these fries get my official Georgie Eats seal of approval: soft inside, crisp outside, with a smoky-sweet flavour that keeps you reaching for more. Serve them with the tzatziki below and you may need to hide the bowl or call for reinforcements — they’re that addictive.
Sweet potatoes have been enjoyed around the world for centuries and are appreciated for their natural sweetness and versatility. While I can’t promise any romantic miracles, I can promise these fries will become a regular on your table. They make a brilliant side for burgers, a welcome addition to a buffet, or a satisfying solo meal.
Sweet potatoes are a nutritious choice, naturally rich in beta-carotene, vitamin C, potassium and fibre. These fries are baked rather than deep-fried, yet still achieve a satisfyingly crisp exterior with a soft center. I believe in eating what you love — and making it a little healthier when possible. Consider these a triumph in the “fries that feel indulgent but are actually wholesome” category.
Whenever these fries are around I lose my sense of restraint — they’re too good to resist. I have no shame in admitting I often eat a plate of them for dinner with a generous spoonful of tzatziki. If you’re a fan of crispy, well-seasoned fries and a cooling dip, you’re in for a treat.
I highly recommend pairing the fries with the tzatziki; the cool, herby yoghurt balances the smoky spice perfectly. I often make this tzatziki for salads or casual “picky” dinners, so it’s a handy recipe to have in your repertoire. If you make these, I’d love to see your photos — find me on Instagram at @georgieeatsuk or leave a comment below. Keep smiling everyone!
G x
SWEET POTATO FRIES WITH TZATZIKI DIP
Crispy baked, smoky-sweet sweet potato fries served with a light, refreshing tzatziki dip. Perfect as a side dish or a star snack. Vegan, gluten-free and wholesome.
Side Dish
American, Greek
Ingredients
-
1
large
sweet potato
washed -
1/2
tbsp
olive oil -
1
tsp
garlic powder -
1
tsp
ground cinnamon -
1/2
tsp
smoked paprika -
1/2
tsp
ground cumin -
1
tsp
sea salt
+ more to serve -
1/2
tsp
freshly ground black pepper
For the Tzatziki Dip
-
1/4
cucumber -
125g
(1/2 cup)
Greek yoghurt -
15g
(half bunch)
fresh mint
finely sliced -
1
clove
garlic
peeled and finely chopped -
Juice of 1/2
lemon -
Pinch
sea salt
Instructions
-
Preheat the oven to 180°C fan / 200°C / 400°F.
-
Trim the sweet potato ends, then cut it into long, thin fries about 2 cm thick.
-
Place the fries in a large bowl and add the olive oil and all the seasonings. Use your hands or a spoon to toss so each fry is evenly coated in the spice mixture.
-
Arrange the fries on a lined baking tray in a single layer with a little space between them so they aren’t touching. Bake in the preheated oven for 50–55 minutes, turning once halfway through, until they are crispy on the outside and tender inside.
-
Let the fries rest on the tray for a few minutes, then sprinkle with a little extra sea salt and serve alongside the tzatziki.
To Make The Tzatziki Dip
-
Halve the cucumber lengthways and scoop out the seeds. Finely chop the remaining flesh. Combine the cucumber with the Greek yoghurt, sliced mint, chopped garlic, lemon juice and a pinch of sea salt. Mix well, taste and adjust seasoning. Chill in the fridge until ready to serve.
Recipe Notes
This recipe generously serves two as a side and can be easily doubled or tripled. For the crispiest results, avoid overcrowding the tray — you may need two or three trays when making larger batches so the fries can cook evenly.
Sweet potato fries are best eaten straight from the oven. Leftover tzatziki will keep in an airtight container in the fridge for up to 5 days.
I like to leave the skin on my fries for extra texture and nutrients, but you can peel them if you prefer a softer finish.
If tzatziki isn’t your thing, try these with hummus — they pair surprisingly well. I also make a roasted red pepper hummus that complements them nicely.
Ingredient tips:
- Use a good quality olive oil for the best flavour. Avocado oil is a great alternative if you have it.
- I prefer sea salt for its flavour and texture; if you use fine table salt, reduce the amount to about half to avoid over-salting.