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Contest-Winning Sweet Potato Fries

 Contest-Winning Sweet Potato Fries
Nutritious sweet potatoes add subtle flavor to these extra-crunchy fries. With the tasty mayo-chutney dip, this super side could double as a party appetizer! —Kelly McWherter, Houston, Texas
2 ServingsPrep: 15 min. Bake: 25 min.


  • 2 tablespoons beaten egg
  • 1 tablespoon water
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 large sweet potato (14 ounces), peeled
  • 2 teaspoons olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons mango chutney
  • 1/4 teaspoon curry powder
  • Dash salt
  • 2 teaspoons minced fresh parsley, optional


  • In a shallow bowl, whisk egg and water. In a resealable plastic bag,
  • combine the bread crumbs, cheese, cayenne and pepper. Cut sweet
  • potato into 1/4-in. strips. Add to egg mixture, a few at a time, and
  • toss to coat. Add to the crumb mixture, a few at a time; seal bag
  • and shake to coat.
  • Arrange potato strips in a single layer on a baking sheet coated with
  • cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes

2 of 2

Contest-Winning Sweet Potato Fries (continued)

Directions (continued)

  • or until golden brown and crisp, turning occasionally.
  • In a small bowl, combine the mayonnaise, chutney, curry powder and
  • salt. If desired, sprinkle parsley over fries. Serve with mango
  • chutney mayonnaise. Yield: 2 servings.
Nutritional Facts: 1-1/4 cups fries with 3 tablespoons mango chutney mayonnaise (prepared with fat-free mayonnaise) equals 365 calories, 10 g fat (2 g saturated fat), 72 mg cholesterol, 763 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.