Baked Sweet Potato Fries Garlic (Printable version)

Golden baked sweet potato sticks served with creamy garlic aioli for a tasty snack or side.

# Ingredient list:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (approximately 21 oz), peeled and cut into 1/4-inch thick sticks
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons cornstarch (or arrowroot powder for gluten-free)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garlic Aioli

08 - 1/2 cup mayonnaise
09 - 2 cloves garlic, finely minced or grated
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper, to taste

# Directions:

01 - Set the oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato sticks with cornstarch until they are evenly coated.
03 - Drizzle olive oil over the coated sweet potatoes, then add smoked paprika, garlic powder, sea salt, and black pepper. Toss thoroughly to coat every piece.
04 - Spread the fries in a single layer on the prepared baking sheet, ensuring they do not touch to promote crispiness.
05 - Bake for 15 minutes, then flip the fries and continue baking for another 12 to 15 minutes until edges are golden and crispy.
06 - While fries bake, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl. Mix thoroughly and refrigerate until serving.
07 - Remove fries from oven, season with additional salt if desired, and serve hot alongside the garlic aioli for dipping.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy inside without a trace of grease, making you feel virtuous about what you're eating.
  • The garlic aioli comes together in under two minutes but tastes like you spent hours on it.
  • They vanish from the plate faster than you can say seconds, whether you're feeding friends or just yourself.
02 -
  • Soaking cut sweet potatoes in cold water for 30 minutes before cooking removes excess starch and makes them even crispier—a step that sounds extra but genuinely changes the texture.
  • Don't skip the flipping halfway through; it ensures both sides get equally golden and crispy instead of one side turning soft.
  • If your kitchen is humid, the aioli can break; keep it cool and whisk slowly, and if it looks separated, start with a fresh teaspoon of mayo in a clean bowl and slowly whisk in the broken aioli.
03 -
  • Cut your sweet potatoes into sticks of consistent thickness; thinner ones cook faster and get crispier, while thicker ones stay softer inside.
  • If you don't have smoked paprika, regular paprika works in a pinch, but the smoky depth is what makes people ask what your secret ingredient is.
  • Make extra aioli and keep it in the fridge for a week; it's incredible on sandwiches, with roasted vegetables, or as a dip for almost anything.

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