Crispy Baked Sweet Potato Slices with Spicy Lime Dipping Sauce

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This post should really be titled “How I Ate Two Large Sweet Potatoes All By Myself in Less Than 24 Hours.” I planned to make these baked sweet potato slices for dinner one night, but at the last minute, I decided to hold one back and make it the following afternoon. Which was a great idea since I probably would have eaten them all anyway.

I am sure, like every other food blogger on the planet, I could whine endlessly about the lack of natural lighting during winter. Or I could gripe over the utterly awful lighting in my kitchen (yellow walls, yellow light fixture… ugh…). Then there is the super expense of buying actual fancy lights to use. Plus, I’m lazy, so I probably wouldn’t use them anyway.

And because really, baked sweet potato slices are never ever good reheated on the second day.

 

 

And so, as it happens, I ate an entire super huge sweet potato all by myself for dinner. Then I had another one for lunch the next day. The crispy sweet potato slices are amazing – I couldn’t stop eating them!

In fact, I want another one right now. They are super easy to make.

How to make baked sweet potato slices

The original recipe states that the potato wedges should soak in cold water for about 8 hours before you bake them. Due to the fact that I never ever read a recipe before I start cooking it, that didn’t happen. Nope.

The second time, I did soak them for 8 hours, and I must say that they were only ever so slightly crunchier than the first time. Like, barely. So I think you’ll be fine if you want to skip soaking the sweet potatoes!

*TIP: Do try to cut the slices into roughly the same size so they bake evenly. 

• Peel and chop the sweet potatoes into wedge shapes.
• Soak the potato wedges in cold water for as long as you can give them (at least 10 minutes, and up to 8 hours).
• Preheat the oven to 425F.
• Line a cookie sheet with foil or spray it with cooking spray.
• Remove the potato wedges from the water and place in a baggie with cornstarch and shake to coat. Do not try to add too many sweet potatoes at the same time or you will make a goopy mess.
• Place the wedges on the cookie sheet and repeat until all the wedges have been coated.
• Drizzle some olive oil on top and gently toss to coat.
• Spread into an even layer and bake for 15 minutes.
• Turn the wedges over and bake an additional 5 minutes.
• Enjoy!

Do you need to peel sweet potatoes?

You don’t need to peel the sweet potatoes for this recipe, but I would recommend that you do it. The skin is tougher in this recipe, and so unless you rather enjoy eating the peel, I would remove it before baking.

 

How to make spicy lime dipping sauce:

This spicy lime dipping sauce is the perfect compliment to the crispy baked sweet potatoes! 

This dipping sauce works well with either sour cream, plain greek yogurt, or mayo! I have tried it with all of them and liked it every way. 

Which ever base you choose, mix in the zest and juice of 1 lime and some sriracha. 

 

Other delicious sweet potato recipes

• Mexican Stuffed Sweet Potatoes
• Sweet Potato Pancakes
• Southwest Sweet Potato Hash

 

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