Baked Sweet Potato Fries With Aioli
Baked sweet potato fries are a healthier alternative to traditional fries, offering a crisp exterior and a sweet center. Paired with a creamy, garlic-infused aioli, this dish is perfect as a snack, appetizer, or side.
Equipment
- Baking sheet
- Parchment paper Optional for easier cleanup
- Mixing bowls
- Knife
- Cutting board
- Whisk or fork for the aioli
Ingredients
For the Fries
- 4 medium sweet potatoes around 2 lbs / 900 g
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). A hot oven is key for achieving that crispy texture.
Step 2: Prepare the Sweet Potatoes
- Wash, peel, and cut the sweet potatoes into thin, even sticks. This ensures they cook evenly.
- Tip: Aim for about 1/4 inch thickness for the perfect fry.
Step 3: Season the Fries
- In a large mixing bowl, toss the sweet potato sticks with olive oil, garlic powder, paprika, salt, and pepper until well-coated.
Step 4: Bake the Fries
- Spread the seasoned fries evenly on a baking sheet lined with parchment paper. Ensure they are in a single layer to promote crispiness.
- Bake for 20-25 minutes, flipping halfway through, until they’re golden and crispy.
Step 5: Make the Aioli
- While the fries are baking, mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl until smooth.
- Tip: Adjust the garlic level to your preference for a milder or stronger flavor.
Step 6: Serve and Enjoy
- Once the fries are done, remove them from the oven and let them cool slightly. Serve alongside the creamy aioli for dipping.
Notes
Pro Tips for Baked Sweet Potato Fries With Aioli
- For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking, then drain and dry thoroughly.
- Play with spices like cayenne pepper or cinnamon for a unique twist.
- Use fresh herbs, like rosemary or thyme, tossed with your fries for added fragrance.
- If you prefer a lighter aioli, substitute Greek yogurt for half of the mayonnaise.
- Always keep an eye on the fries in the oven, as they can go from perfect to burnt quickly.