Baked Purple Sweet Potato Fries with a Lime Sriracha Yogurt Dip & Court And Spark

I love french fries and potato chips. Really, really enjoy them. I blame my Dad for starting me at a young age. He always used to have a handful or two after dinner nightly when I was growing up. It was probably one of my first foods. I rarely keep potato chips in my house because, I enjoy them so much the bag is gone long before it should be. French fries are on the same page. So I have been looking and testing and testing different recipes for baked french fries, so I can tell myself they are healthier. Or just eat them more. The majority of the recipes Ive tried are only ok, they are slightly crunchy, maybe too mushy on the inside or the outside sticks to the sheet pan and they lose all crunch. This recipe will give you crispy, crunchy and savory baked fries. Plus the dipping sauce makes them feel extremely decadent.

I received Court and Spark at the start of a long awaited visit from my brother. It was one of his arrival gifts to me! Arrival gifts are awesome by the way. Not only are you excited to see your arrivee but then they also present gifts! Now when I listen to this album, I also think of the great time we had together.

Court and Spark plays very well while you are waiting for things to bake in the oven and then eating them. It has the sort of lazy, jazzy vibe that promote good conversation and wine consumption but also has a lot going on in the lyrics. To borrow words from the 1974 Rolling Stone review of this album, it is both ethereal and lyrical. It actually reminds me of how fries can be both baked and deliciously crunchy. Sweet potato away!


Vinyl: Joni Mitchell – Court and Spark

Joni Mitchell Court and Spark


Baked Purple Sweet Potato Fries and Sriracha Lime Greek Yogurt Dip

Prep Time – 25 min

Cook Time- 40-60 min

Total Time – 85 min

Serves approx. 4



3 Purple Sweet Potatoes

2 Tablespoons Canola oil

Salt and Pepper, to taste

1 container (6 oz) non-fat Greek yogurt

½ teaspoon of lime zest

3 teaspoons of lime juice

2 teaspoons of Sriracha (less if you want it less spicy)

1 oz Parmesan cheese, grated



1. Preheat oven to 450 degree F. Line a baking sheet with parchment paper or foil.

2. Wash sweet potatoes and let air dry for a few minutes. Cut each potato into 8 wedges length wise and place on baking sheet. Pour the canola oil over the sweet potatoes and toss. Season with salt and pepper. Place the baking sheet in the oven.

3. Bake the fries for 40-50 minutes, flip the fries every 15 minutes for best crunch and rotate pan in the oven to increase even doneness.

4. While the fries are baking, take the container of Greek yogurt and empty into a small bowl. Zest the lime and add to yogurt, add lime juice and sriracha. Mix well and let rest in the fridge while the fries finish baking.

5. When the fries are done, grate or sprinkle the Parmesan cheese over them, plate and serve with the yogurt dip. Enjoy!



These may also be made with orange sweet potatoes and if you desire, can be peeled prior to slicing into wedges. However this will reduce health benefits of the skin which include fiber and Vitamins A and C.

I have long been trying to make baked fries that are crispy, crunchy and while they will never be exactly French fries, come to a very close second. I think these are it!

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