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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the sweet potatoes: Peel the sweet potatoes. To create rocket shapes, cut each sweet potato in half lengthwise. Then, cut each half into several wedges. Trim the wider end of each wedge to a point, creating a rocket-like shape. Aim for pieces roughly 3-4 inches long and 1/2 inch thick.

In a large bowl, combine the rocket-shaped sweet potatoes with olive oil, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until all the sweet potato pieces are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up rather than steam.

Bake for 20-25 minutes, flipping the fries halfway through, until they are tender on the inside and nicely browned and slightly crispy on the outside.
While the fries are baking, prepare the creamy dip. In a small bowl, whisk together the Greek yogurt, fresh lime juice, honey, chopped fresh cilantro, and salt until well combined and smooth.

Once the sweet potato fries are done, remove them from the oven. Serve immediately with the creamy dip on the side.

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the sweet potatoes: Peel the sweet potatoes. To create rocket shapes, cut each sweet potato in half lengthwise. Then, cut each half into several wedges. Trim the wider end of each wedge to a point, creating a rocket-like shape. Aim for pieces roughly 3-4 inches long and 1/2 inch thick.

In a large bowl, combine the rocket-shaped sweet potatoes with olive oil, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until all the sweet potato pieces are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up rather than steam.

Bake for 20-25 minutes, flipping the fries halfway through, until they are tender on the inside and nicely browned and slightly crispy on the outside.
While the fries are baking, prepare the creamy dip. In a small bowl, whisk together the Greek yogurt, fresh lime juice, honey, chopped fresh cilantro, and salt until well combined and smooth.

Once the sweet potato fries are done, remove them from the oven. Serve immediately with the creamy dip on the side.