Sweet Potato Fries with a Chilli Mayo Dip

I am not feeling so fantastic today – I think I have a stomach bug – so I am keeping my cooking as simple as possible and I just thought I’d share one of my favorite go-to recipes Sweet Potato Fries with a Chilli Mayo Dip. The only time consuming part is cutting a large sweet potato (I can’t wait to get a food processor)

So the things I love about this dish is the subtle chilli mayo paired with a sweet and salty sweet potato fry. Very little ingredients, very little effort, get cooking and enjoy – if I can even refer to it as cooking haha.


1 large sweet potato (preferably orange variation)

1 tbsp olive oil

Himalayan rock salt and black pepper for taste 

1 tsp ground paprika


4 Tbsp reduced oil mayonnaise (sub with vegan mayo if needed)

1 tsp honey

1/4 – 1/2 tsp chilli powder (you can add more for more heat)


Preheat your oven to 200 degree celcius – fan assist. Give your sweet potato a good rinse with cold water and peel the skin off with a veg peeler. Cut your sweet potato in 2cm thick round discs and then into thick chunky strips. Line a baking tray with baking paper and season with salt and pepper. Throw your chips onto your baking sheet, drizzle over olive oil then season with more salt, pepper and finally your paprika. Give your fries a good mix for even coating and place in the oven for 40 minutes. Whilst your chips are cooking make your chilli mayo dip in a small dipping bowl and mix – you can adjust measurements to suit your taste. Once your chips are ready (usually by the time ends are burnt) remove from your oven and throw them onto your plate with your dip. Now food time 🙂

This recipe is perfect for one as a lunch meal or two as a snack.

*Tip: if you don’t have baking paper replace with foil but double your olive oil measurements and add the extra for spreading on the foil to prevent the fries from sticking to the foil.



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