Sweet potato fries are an absolute staple at our house. They're great as a side dish or even an afternoon snack, and a slightly healthier version than regular potato fries (especially since they're baked). Plus, they pack an incredible flavor! These Aioli Sweet Potato Fries bring together the perfect combination of salty, spicy, sweet and cripsy!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
There are only a few things you'll need to bring these aioli sweet potato fries together!
- Sweet potatoes: I like to leave the peel on as I like the texture, but you can also peel the potatoes for this recipe.
- Olive oil: This gives the fries some flavor, but also helps keep them from burning on the baking sheet.
- Paprika: This gives a delicious sweet or smoky flavor.
- Cayenne pepper: The cayenne pepper is where the heat comes from, so use more or less depending on the level of spice you want!
- Mayonnaise: This is the base of the aioli.
See full recipe below for detailed instructions.
The prep for this recipe is very quick and easy, so pull these together, pop them in the oven, and then you can focus on the rest of your meal!
Carefully cut your sweet potatoes. The most important thing is that the fries are uniform in size so they will cook evenly and at the same time.
I recommend cutting them to be about ¼-1/2 inch thick and you can keep them as long or as short as you like.
On a baking sheet, toss the fries with olive oil, salt, pepper and spices until evenly coated.
Spread the fries out so they are not overlapping on the baking sheet. It's important they have space in order for them to brown correctly. Turn the fries halfway through baking.
Prepare the aioli and serve alongside the fries. Sprinkle with additional sea salt, if desired.
Everything you'll need to make these Aioli Sweet Potato Fries is a basic kitchen staple. I prefer to the fries by hand with a sharp knife and cutting board, but you can also use a mandoline to cut the fries. You'll also need a baking sheet (or possibly two) for the fries.
These Aioli Sweet Potato Fries are best served warm, right from the oven. If you have leftovers, store the fries in an airtight container in the refrigerator for up to 3 days. Store the aioli in a separate airtight container in the fridge for up to one week.
You can reheat the fries in the microwave for 30-60 seconds and serve the aioli straight from the refrigerator.
The most important thing about making these Aioli Sweet Potato Fries is to cut them evenly. If some fries are thinner, they'll burn, whereas the thicker fries will be undercooked.
No. I like to because I like the texture, but you can certainly peel the potatoes and follow the recipe in the same way.
The cayenne pepper is where the spiciness comes from. You can use more or less, depending on your spice tolerance.
No! If you'd rather serve these fries with something else, feel free!
Yes. You can either cut the fries by hand or with a mandoline slicer.
Aioli Sweet Potato Fries
For the Sweet Potato Fries
- 2-3 lbs. sweet potatoes washed, unpeeled
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- flaky sea salt for topping
For the Aioli
- ½ cup mayonnaise
- 1 garlic clove minced
- 1 Tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon paprika
- Preheat the oven to 400°F.
- Wash and cut the sweet potatoes into fries approximately ¼-½ inch thick (peeling is optional). Toss on a baking sheet with olive oil, paprika, garlic powder, kosher salt, black pepper and cayenne pepper. Spread the fries out over two baking sheets so they are all in one layer and have room between them. This is important for browning.
- Bake for 30 minutes, then carefully flip the fries, and bake for an additional 10-15 minutes. Set aside to cool slightly.
- While the fries are baking, make the aioli. Combine mayonnaise, garlic, lemon juice, dijon mustard, paprika and honey in a small bowl. Whisk to combine. Refrigerate for at least 15 minutes to let the flavors combine.
- Serve fries warm with aioli on the side.