Baked Sweet Potato Fries
Baked Sweet Potato Fries are all the rage right now – rightly so! They are crazy delicious and way healthier than regular ol’ fries. And you’re going to fall in love with our Paprika Sweet Potato Fries served with a zesty Sriracha Lime Aioli.
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Baked Sweet Potato Fries are super simple to make. A sweet potato, some oil and a couple of spices. And that’s all there is to it.
When you pop these in the oven, you can get started on throwing together our Sriracha Lime Aioli. It’s a bit of a cheat, since we use regular mayonnaise instead of whipping up some egg yolks and olive oil. Just as yummy though!
Just half a cup of mayonnaise, a minced garlic clove, a teaspoon of Sriracha and a squirt of lime juice. Mmmm. Works great with the Paprika Sweet Potato Fries.
Why You’ll Love this Recipe:
Crispy and flavorful: Tossed in paprika and cayenne for a smoky kick and roasted until golden and tender.
Simple ingredients, big flavor: Just sweet potatoes, oil, and spices, plus an optional bold dipping sauce.
Baked, not fried: All the crisp with none of the mess, oven-baked for a healthier side or snack.
Perfect for dipping: Pair with Sriracha lime aioli for a spicy, creamy finish.
Naturally gluten-free and paleo-friendly: No flour, no fuss – just whole, clean ingredients.
Ingredients to Make Sweet Potato Fries:
- sweet potatoes. Choose firm, orange-fleshed sweet potatoes for the best flavor and texture. Cut into evenly sized matchsticks or wedges for even cooking.
- olive oil. Helps the fries crisp and keeps the spices evenly distributed. Avocado oil is a great alternative.
- paprika. Adds smoky depth without overpowering. Smoked paprika can be used if you want a bolder flavor.
- cayenne pepper. Brings a little heat. Adjust to taste or omit for a milder version.
- sriracha lime aioli (optional). A bold, creamy dip made with mayo, fresh garlic, lime juice, and Sriracha. Adjust the Sriracha to your heat preference.
How to Make Sweet Potato Fries:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Peel the sweet potatoes if desired, then slice into thin, even matchsticks or wedges.
- In a large bowl, toss the sweet potato fries with olive oil, paprika, cayenne pepper, and a pinch of salt until evenly coated.
- Spread fries in a single layer on the prepared baking sheet, do not overcrowd. Bake for 25–30 minutes, flipping halfway through, until browned and crisp at the edges.
- In a small bowl, stir together mayonnaise, Sriracha, minced garlic, lime juice, and a pinch of salt. Taste and adjust heat or acidity as needed.
- Sprinkle fries with more salt to taste. Serve hot with aioli on the side for dipping.
Recipe Notes & Tips:
- Cut evenly for best results: Uniform thickness helps all the fries cook at the same rate and crisp up without burning.
- Don’t overcrowd the pan: Give the fries space to roast, use two baking sheets if needed. Crowding traps steam and leads to soggy fries.
- Flip carefully: Turn the fries halfway through baking to help them brown evenly on both sides.
- Watch the edges: The fries will darken quickly near the end, keep an eye on them to avoid burning.
- Customize the heat: Use less cayenne or swap for black pepper if you want less spice. Add more Sriracha in the aioli for extra kick.
- For extra crispiness: Soak the cut fries in cold water for 30 minutes, then drain and pat completely dry before seasoning and baking.
Serving Suggestions:
- Fiesta Lime Chicken
- Caprese Chicken
- Lemon Butter Shrimp Skewers
- Honey Sriracha Chicken
- Pecan Crusted Salmon
How to Store:
Refrigerator: Store leftover fries in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F until warmed through and crisp.
Freezer: Not recommended, sweet potato fries lose their texture and become soft when frozen and reheated.
Aioli storage: Keep any leftover Sriracha lime aioli in a sealed container in the fridge for up to 4 days. Stir before serving.
Make-ahead tip: You can cut and soak the fries in cold water up to a day ahead. Store covered in the fridge, then drain, dry, and roast when ready.
FAQs:
Nope! The skin is edible and adds extra fiber and texture. Just scrub them well if leaving the skin on.
Make sure they’re cut evenly, spaced out on the pan, and not too thick. Excess moisture or crowding can also cause sogginess.
Yes! Cook at 375°F for 12–15 minutes, shaking the basket halfway through. Don’t overcrowd, cook in batches if needed.
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Sweet Potato Fries
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ cup mayonnaise
- 1 teaspoon sriracha
- 1 garlic clove, minced
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Peel the sweet potatoes if desired, then slice into thin, even matchsticks or wedges.
- In a large bowl, toss the sweet potato fries with olive oil, paprika, cayenne pepper, and a pinch of salt until evenly coated.
- Spread fries in a single layer on the prepared baking sheet, do not overcrowd. Bake for 25–30 minutes, flipping halfway through, until browned and crisp at the edges.
- In a small bowl, stir together mayonnaise, Sriracha, minced garlic, lime juice, and a pinch of salt. Taste and adjust heat or acidity as needed.
- Sprinkle fries with more salt to taste. Serve hot with aioli on the side for dipping.
Nutrition
Notes
-
- Cut evenly for best results: Uniform thickness helps all the fries cook at the same rate and crisp up without burning.
- Don’t overcrowd the pan: Give the fries space to roast, use two baking sheets if needed. Crowding traps steam and leads to soggy fries.
- Flip carefully: Turn the fries halfway through baking to help them brown evenly on both sides.
- Watch the edges: The fries will darken quickly near the end, keep an eye on them to avoid burning.
- Customize the heat: Use less cayenne or swap for black pepper if you want less spice. Add more Sriracha in the aioli for extra kick.
- For extra crispiness: Soak the cut fries in cold water for 30 minutes, then drain and pat completely dry before seasoning and baking.
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Made this for dinner tonight and it was so good!!
I tried this last night as a side to braaied lamb chops and salad. It was AMAZING! We did not make the sauce because we’ve cut out dairy for a while, but if it’s so good alone, I’m sure the sauce just adds something amazing to it too! #drool
Awesome! Thanks Jessi, glad you liked it!