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Japanese Sweet Potato Fries with Basil Ranch

These Japanese sweet potato fries with basil ranch are so addictive! They are lightly spiced and paired with the perfect herbed garlicky dipping sauce. A great appetizer or snack!
Course Appetizer
Keyword Basil, Fries, Japanese Sweet Potato, Murasaki, Ranch, snack
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Author Leona G.


  • 2 medium japanese sweet potatoes
  • 3 tbs 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

Basil Ranch

  • ½ cup fresh basil
  • cup mayo
  • 2 tbsp buttermilk
  • 1 tsp honey
  • 1 tsp rice vinegar or white vinegar
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 1-2 tsp water



  • Preheat your oven to 350°
  • Wash and dry your potato. You can peel it if you'd like, but I like 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 over the potatoes. Mix to combine everything. Spread your fries evenly onto the pan. Bake them for 20 minutes at 350° 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!

Basil Ranch

  • 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 1 week.