Baked Sweet Potato Fries with Pesto Olive Oil Dip

Baked Sweet Potato Fries with Pesto Olive Oil Dip

These homemade Baked Sweet Potato Fries with a Pesto Olive Oil dip are a delightful combination of sweet, savory, and herbaceous flavors. Baked instead of fried, these sweet potato fries will satisfy your cravings without the guilt! They make for a perfect appetizer or side dish, and the Pesto Olive Oil Dip adds a delicious twist to this classic favorite. Enjoy! 

Products used: Pesto Olive Oil, Varietal Extra Virgin Olive Oil (EVOO) Subscription - Medium


For Sweet Potato Fries:
2 medium sweet potatoes, washed and peeled
2 Tbsp SOOC Extra Virgin Olive Oil
1 tsp paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
For Pesto Olive Oil Dip:
1/4 cup SOOC Pesto Olive Oil
2 Tbsp grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste


For Sweet Potato Fries:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Cut the peeled sweet potatoes into thin, even strips, resembling French fries.

In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper. Ensure the fries are evenly coated with the seasonings.

Arrange the seasoned sweet potato fries in a single layer on the prepared baking sheet, ensuring they are not crowded.

Bake in the preheated oven for about 20-25 minutes, flipping the fries halfway through, or until they are crispy and golden brown.

Remove the sweet potato fries from the oven and let them cool slightly.

For Pesto Olive Oil Dip:

In a small bowl, whisk together the Pesto Olive Oil, grated Parmesan cheese, minced garlic, salt, and pepper until well combined.

Taste and adjust the seasonings to your preference.

Serve the sweet potato fries hot with the Pesto Olive Oil Dip on the side.