Can we get three cheers for crispy sweet potato fries?! They’re simple to prep, quick to cook, and a heck of a lot healthier than deep frying. Grab 2 or 3 large sweet potatoes, then peel and thinly slice into sticks. Give them a quick toss with olive oil and your favorite spices, then these fries are oven bound!
And you know we’re making a killer sauce for sweet potato fries! Allow me to introduce you to our infinitely adaptable aioli. Let a food processor do the hard part, then simply stream in olive oil and add your favorite herbs, spices, and fresh citrus.
We love to serve sweet potatoes with chipotle aioli (match made in heaven? we think so!), but you can use our basic aioli recipe in a dozen different ways! With our butter poached cod, we make a tarragon aioli — it is crazy good!
But back to the fries: they’re crispy, salty, and completely irresistible. Let’s make them together!
Ingredients For Sweet Potato Fries
For the french fries
- 2-3 large sweet potatoes (they’re roughly 1 lb each)
- Extra virgin olive oil
- Dried oregano
- Garlic powder
- Kosher salt
- Paprika
- Ground cinnamon
- Freshly cracked black pepper
For the sweet potatoes fries dipping sauce: we’re making chipotle aioli, and it couldn’t be easier! Here’s what you’ll need:
- 1 large egg yolk
- Minced garlic
- Fresh lemon juice
- Canola oil and extra virgin olive oil
- Chipotle chili powder or liquid from canned chipotle in adobo
- Kosher salt
- Black pepper
Special equipment: For the fries, you’ll want to grab two baking sheets. We recommend using a food processor to make the chipotle aioli, but you’ll also need a whisk to finish.
How To Make Sweet Potato Fries
First, let’s chat how to cut french fries. After peeling, you’ll want to cut each sweet potato in half lengthwise, creating two equal pieces about 3-4″ long. Place the sweet potato half cut side down on a cutting board, then cut into ¼” thick slices. From here, lay the slices flat on a cutting board, and now cut those into sticks about ¼” thick.
We’re going for uniform thickness here! It’s okay if some are a little shorter/longer, but you want them roughly the same thickness.
- Prepare the sweet potatoes. Preheat oven to 425 F. Place cut sweet potatoes in a large bowl, then toss with olive oil and all spices, coating well. Place on 2 rimmed baking sheets, making sure the sweet potatoes are in a single layer.
- Cook the fries. Place fries in the oven, then cook for 20-25 minutes, tossing once about halfway through. Serve immediately. Meanwhile, make the sweet potato fries dipping sauce.
I am such a believer in homemade aioli! It is beyond easy to make, infinitely adaptable, and really the perfect sauce for these fries!
Make The Chipotle Aioli
Let’s make the sweet potato fries dipping sauce!
- Make the chipotle aioli. Place egg yolk, minced garlic, and lemon juice in the bowl of a food processor fitted with blade attachment. With the motor running, very slowly stream in the canola oil until the mixture thickens. Scrape down the sides as needed.
- Slowly add olive oil. Transfer the mixture to a large mixing bowl. Slowly stream in the olive oil, whisking vigorously to incorporate fully. Add the chipotle chili powder (or chipotle in adobo sauce), salt, and black pepper, then stir to combine. Refrigerate until needed.
What To Serve With Sweet Potato Fries
Other than our delicious homemade chipotle aioli, you mean? Just think about all the ways you enjoy traditional french fries: those same dishes would work great with homemade sweet potato fries!
- Alongside meats: steak, cheeseburgers, or roast chicken
- As a veggie side for a vegetarian meal: black bean burgers, stuffed portobellos, or even sweet potato tacos
- Next to any and all sandwiches
- Replace traditional fried breakfast potatoes with sweet potato fries, then serve with a fried egg on top!
Tips For The Best Baked Sweet Potato Fries
- Do not overcrowd the pan! We recommend using one sheet pan per sweet potato, to ensure they don’t steam. This is key to crispy fries!
- Sweet potato fries are best enjoyed hot and crispy! If not enjoying right away, place cooked fries on a cooling rack so they don’t get soggy on the bottom. Reheat on a rimmed baking sheet at 350 F until crispy again.
- Leftover fries can be stored in an airtight container for up to 4 days.
- Chipotle aioli will keep in a refrigerator for up to 3 days. The dipping sauce will become more pungent the longer it sits.
- To prepare sweet potato sticks in advance, cut as directed, then store in a sealed container completely covered in water. When ready to cook, make sure they’re completely dry before tossing with oil and spices.
Craving more crunchy food? You’ve gotta check out our crispy baked zucchini fries! We love to serve ’em with marinara sauce, but they’d be fantastic with chipotle aioli too!
If you make these Sweet Potato Fries with Chipotle Aioli, please let us know by leaving a review and rating below!
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For other side dishes, check out the following:
- Mashed Butternut Squash
- Roasted Root Vegetables
- Charred Radicchio Salad
- Roasted Fennel
- Maitake Mushrooms with ‘Nduja
Crispy Baked Sweet Potato Fries with Chipotle Aioli
Ingredients
For The Sweet Potato Fries
- 2-3 large sweet potatoes peeled, cut into sticks about 3" long and ¼" wide
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp sweet paprika
- ¼ tsp ground cinnamon
- ¼ tsp freshly cracked black pepper
For The Chipotle Aioli
- 1 large egg yolk
- 1 clove garlic minced
- 4 tsp lemon juice
- ½ cup canola oil
- ½ cup extra virgin olive oil
- 1 tsp Chipotle chili powder or 2 Tbsp sauce from canned chipotle in adobo sauce
- ½ tsp Kosher salt
- ⅛ tsp freshly cracked black pepper
Instructions
- Prepare the sweet potatoes. Preheat oven to 425 F. Place sweet potatoes in a large bowl, then toss with olive oil and all spices, coating well. Place on 2 rimmed baking sheets, making sure the sweet potatoes are in a single layer.
- Cook the fries. Place fries in the oven, then cook for 20-25 minutes, tossing once about halfway through. Serve immediately. Meanwhile, make the dipping sauce.
- Make the chipotle aioli. Place egg yolk, minced garlic, and lemon juice in the bowl of a food processor fitted with blade attachment. With the motor running, very slowly stream in the canola oil until the mixture thickens. Scrape down the sides as needed.
- Slowly add olive oil. Transfer the mixture to a large mixing bowl. Slowly stream in the olive oil, whisking vigorously to incorporate fully. Add the chipotle chili powder (or chipotle in adobo sauce), salt, and black pepper, then stir to combine. Place in a refrigerator until needed.
Notes
- Nutrition facts include all of the chipotle aioli, but there is obviously a lot leftover that can be used in other ways.
- Do not overcrowd the pan! We recommend using one sheet pan per sweet potato, to ensure they don’t steam. This is key to crispy fries!
- Sweet potato fries are best enjoyed hot and crispy! If not enjoying right away, place cooked fries on a cooling rack so they don’t get soggy on the bottom. Reheat on a rimmed baking sheet at 350 F until crispy again.
- Leftover fries can be stored in an airtight container for up to 4 days.
- Chipotle aioli will keep in a refrigerator for up to 3 days. The dipping sauce will become more pungent the longer it sits.
- To prepare sweet potato sticks in advance, cut as directed, then store in a sealed container completely covered in water. When ready to cook, make sure they’re completely dry before tossing with oil and spices.
Ummm, delicious! Love the seasoning! The cinnamon is so great here! Will definitely try out the chipotle crema at a later time, but we dipped these guys into some of your leftover avocado crema and it was great. Thanks!
Sweet potato fries and avocado crema is a FANTASTIC combination! xo, Ari