Baked Sweet Potato Fries Garlic (Print Page)

Crispy baked sweet potato sticks paired with creamy garlic aioli for a flavorful side or snack.

# What You Need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (about 1.3 lb), 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 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss sweet potato sticks with cornstarch in a large bowl until evenly coated.
03 - Drizzle with olive oil and sprinkle smoked paprika, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Spread 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 fries and bake an additional 12 to 15 minutes until golden and crispy at the edges.
06 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl. Mix well and refrigerate until serving.
07 - Remove fries from oven, season with extra salt if desired, and serve hot alongside garlic aioli.

# Expert Tips:

01 -
  • They're crispy and golden without deep frying, so you don't feel guilty eating them by the handful.
  • The garlic aioli is so creamy and garlicky that plain fries taste boring in comparison.
  • You can have them ready in under an hour, and they work as a snack, side, or the star of the plate.
02 -
  • Don't skip the cornstarch—I thought I could make them crispy with just oil the first time and learned quickly that it's not enough to get that shatteringly crispy exterior.
  • Arranging them in a single layer without touching is not optional; crowded fries steam instead of bake and end up soggy.
  • The aioli needs fresh garlic that's either minced very fine or grated; big chunks of garlic taste raw and harsh.
03 -
  • Cut your sweet potatoes right before cooking to prevent oxidation and loss of moisture during storage.
  • If the aioli breaks or looks separated, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken aioli to bring it back together.

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