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Cayenne and Coconut Sugar Sweet Potato Fries with Honey Mustard

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Sweet potatoes put the average potato to shame. And at this time of year, all the sweet potatoes seem to be staring me down from their stand at the grocery store, begging me to turn them into something tasty and decadent. That happens to you too, right?

Most sweet potato recipes turn an otherwise healthy veggie into the trying-to-eat-better person's nightmare. With this recipe you'll feel like you're indulging, but baking the sweet potatoes keeps this appetizer low-cal (as opposed to frying), while the inventive mix of spices makes the simple ingredient taste anything but. Plus, it makes a great dinner-party appetizer!

cayenne and coconut sugar sweet potato fries with honey mustard - by kelsey of pinegate road for verily magazine


4 appetizer servings, vegan & vegetarian friendly

2 sweet potatoes
2 Tablespoons coconut oil (or olive oil if you don't have coconut on hand)

Spice mixture:
1/2 teaspoon paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 Tablespoons coconut sugar

Honey mustard sauce:
3 Tablespoons local honey
1 Tablespoon Dijon mustard
1 Tablespoon Löwensenf mustard—(Note: 2 Tablespoons of any mustard will do, but this is a delectable combination, and I have an affinity for a good mustard!)

cayenne and coconut sugar sweet potato fries with honey mustard - by kelsey of pinegate road for verily magazine

1. Wash and cut up your sweet potatoes into fry-shaped pieces (about 1/2-inch slices). Soak the sweet potatoes in water for as long as possible—at least one hour. I started soaking these around noon for a dinner party later in the evening. While seemingly counterintuitive, soaking makes the fries more crisp when you bake them. Here is a great article on other tips for making your fries extra crispy.

2. When you're 45 minutes from serving, preheat the oven to 400°F. Dump out the water and pat the sweet potatoes completely dry using a paper towel.

3. Add the coconut oil and all the spices in a bowl along with the sweet potatoes and mix with your hands until evenly coated.

4. Line the fries in one layer on a baking sheet (or two) and bake for 10 minutes.

5. Flip the fries. Continue flipping and checking every 5-10 minutes until the fries are browned. Mine took about 30 minutes in all, but this will vary depending on the size of your fries and your oven.

6. Meanwhile, whisk the honey and mustard together for a delicious dipping sauce.

7. Remove the fries from the oven, and enjoy alone or with your homemade honey-mustard sauce.

cayenne and coconut sugar sweet potato fries with honey mustard - by kelsey of pinegate road for verily magazine

All photos by Kelsey Cronkhite

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Kelsey Cronkhite

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Kelsey received her BFA in studio arts from the University of Iowa and is an MFA candidate in graphic design at the Savannah College of Art and Design. When not designing or helping out behind-the-scenes at 

Verily, s

he enjoys hunting for vintage treasures and experimenting with new ingredients in

hopes of bridging the gap between her foodie sensibilities and what you'd think of as traditional health food. She is the voice behind the lifestyle blog

Pinegate Road