Have you guys ever had a Japanese sweet potato before? I love them. Maybe even a little more than regular sweet potatoes. So it’s only right that I made fries out of them. These spiced Japanese sweet potato fries with basil ranch, are the most delicious snack you never knew you needed.
To me, there is nothing more satisfying than French fries! Any kind, baked or fried, they are my weakness! And these fries get so crispy in the oven, you won’t even know the difference. Japanese sweet potatoes, or “Murasaki” sweet potatoes, have a nutty flavor and are sweeter than your traditional sweet potatoes potatoes. They are not hard to find. I usually find these at my local Trader Joes.
To me, they kind of taste like chestnuts. And I absolutely LOVE chestnuts. They have a beautiful purple-ish skin and yellow-ish flesh. You can use them for mashed potatoes, hash browns and just about anything else you’d use regular potatoes for.
Getting fries crispy in the oven is pretty simple. Make sure your cuts are all the same in size, and they’ll cook evenly and crisp up in the oven.
- Salt & pepper– Necessary
- Chili powder, garlic powder, cumin & smoked paprika– Warm spices make these so crave-able!
- Brown sugar– Adds a hint of sweet to offset the spice.
I mix this all together and rub it all over the fries after I’ve drizzled them with oil. The blend of spice and brown sugar gives these fries a subtle sweet heat that make them so addictive.
Let’s talk about dipping sauce! I’m a big ketchup girl! I’ll put it on my eggs and lather it on my fries. But for these, basil ranch is a must! It’s vinegary, garlic and fragrant. A delicious and surprising combination of the two.
How to make basil ranch
- In a food processor, blend basil, mayo, buttermilk, rice vinegar, honey, fresh garlic, salt and pepper. Add a few tsp of water while pulsing. Pour into a small bowl and refrigerate until ready to serve.
Japanese Sweet Potato Fries with Basil Ranch
- 1 large Japanese Sweet Potato
- 2 tbsp neutral oil grape seed or avocado
- 1 tsp salt
- 1 tsp brown sugar
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ cup fresh basil
- ⅓ cup mayo
- 1 tbsp buttermilk
- 1 tsp honey
- 1 tsp rice vinegar or white vinegar
- 2 cloves garlic
- ½ tsp salt
- ½ tsp pepper
- 2-3 tsp water
- Preheat your oven to 350°
- Wash and dry your potato. You can peel it if you'd like, but I prefer to leave the skin on. Cut your potato vertically in half a couple of times and then cut them into sticks. Spread them out onto a sheet pan and drizzle with oil. Combine all your spices together in a small bowl and sprinkle it all over the potatoes. Mix to combine everything. Spread out your potatoes evenly on the pan. Bake them for 20 minutes and then turn your oven up to 425° and bake for another 15 minutes. Be sure to toss them halfway through baking. Serve with basil ranch. Enjoy!
- While your fries are baking, add all of your ingredients to a food processor or blender. Pulse until a smooth sauce forms. The sauce will be a little on the thinner side. Refrigerate until ready to use.
- This recipe works for any type of potato.
- If you don’t have rice vinegar, you can alo use white or ACV.
- Baking the fries at two temperatures, makes them super crispy! Be sure to flip them over at the 20 minute mark.
- This basil ranch is also a delicious dressing for a salad! Just store it in the fridge for up to 2 weeks.