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Sweet potato fries with chipotle aioli
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5 from 1 vote

Sweet Potato Fries with Chipotle Aioli

Simple crispy baked sweet potato fries are an easy, flavorful side dish! Toss thinly cut sweet potatoes with olive oil, then season with oregano, garlic, paprika, salt, and pepper. Cook until crispy, tossing once, then serve with a quick homemade chipotle aioli! Makes 4 servings.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: dip for sweet potato fries, homemade aioli, sweet potato wedges
Servings: 4 servings
Calories: 748kcal
Author: Ari Laing

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
  • 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.
    Mixing sweet potato wedges with spices
  • 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.
    Seasoned sweet potato wedges on a plate
  • 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.
    How to make chipotle aioli
  • 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.
    Sweet potato fries with chipotle aioli

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.

Nutrition

Calories: 748kcal | Carbohydrates: 36g | Protein: 4g | Fat: 67g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 978mg | Potassium: 620mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24461IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
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