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. Plus, they pack an incredible flavor! These Sweet Potato Fries with Honey Paprika Aioli 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!
Ingredients you'll need
- 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: need those healthy fats!
- Paprika: gives a delicious sweet or smoky flavor
- Cayenne pepper: this is where the heat comes from, so use more or less depending on the level of spice you want!
- Mayonnaise: the base of our aioli
- Honey: to add a little sweetness
- Garlic, dijon mustard and lemon juice: to add the appropriate amount of kick to the aioli!
- Salt & ground black pepper
Equipment you'll need to get started
Everything you'll need is a basic kitchen staple. I don't use a mandoline or anything special to cut the fries -- just by hand.
- Nordic Ware Baking Sheets from Amazon
- Wusthof Classic Santoku Knife from Amazon
- OXO Plastic Cutting Board from Amazon
Cutting your fries
This is the most important part of this recipe. First, you want them to be thin so they'll crisp up. If they're thicker, they'll still be delicious, but they'll need to cook longer and likely won't reach that level of crispy that you want. If they're too thin, then they'll burn.
Uniformity is also important here so that all your fries cook at the same rate. You don't want some burning (too thin) while others are still underdone (too thick).
I recommend cutting them to be about ½ inch thick and you can keep them as long or as short as you like.
Frequently Asked Questions
Do I have to leave the peel on?
No. I like to because I like the texture, but you can certainly peel the potatoes and follow the recipe in the same way.
What if I want to change the spice level?
The cayenne pepper is where the spiciness comes from. You can use more or less, depending on your spice tolerance.
How should I store leftovers?
Store your fries and aioli in separate, airtight containers in the fridge for up to 2-3 days. Reheat the fries in the microwave (they'll be soft, but it's quick!) for roughly 1 minute. You can also reheat in the oven at 350 degrees for 10 minutes (will maintain a bit more of the crunch).
Are sweet potato fries gluten-free?
Yes, they are! Sweet potatoes are naturally gluten-free.
What sauce goes with sweet potato fries?
I'm biased, but this Honey Paprika Aioli is fantastic! Of course, ketchup is always a crowd-pleaser, and the European in me also wants to point out that mayonnaise with fries is wonderful! Really, there is no going wrong here!
My recipe for Sweet Potato Fries with Honey Paprika Aioli is below. I hope you love it!
Sweet Potato Fries with Honey Paprika Aioli
Ingredients
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
Instructions
- Preheat the oven to 400°F.
- Wash and cut the sweet potatoes into fries approximately ½ inch thick. Toss with olive oil, paprika, garlic powder, kosher salt, black pepper and cayenne pepper. Spread out over two baking sheets so the fries are all in one layer and have room between them.
- Bake for 20 minutes, then flip the fries (and rotate your pans), and bake for an additional 10-15 minutes. You may need to flip the fries a second time to reach your desired crispiness. Set aside to cool.
- While the fries are baking, combine mayonnaise, garlic, lemon juice, dijon mustard, paprika and honey in a small bowl. Whisk to combine. Adjust seasoning as needed.
- Serve fries warm with honey paprika aoili on the side.
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