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 Aoili.
Sweet potatoes are not only super gorgeous and vibrant, they are also healthy. They contain less calories than regular potatoes, AND are packed with more fibres, vitamins and minerals. Check out this nifty little side by side comparison – Potato VS Sweet Potato.
They are super simple to make too. A sweet potato, some lard and a couple of spices. And that’s all there is to it. Gotta love 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.
This is a great snack, lunch or side! It would go great with our Spicy Spinach & Tomato Chicken Roll Ups!
Baked Sweet Potato Fries
- 2 sweet potato (cut into thin fries, a little thicker than Mc Donalds fries)
- 2 tablespoon light olive oil
- 2 teaspoon paprika
- ¼ teaspoon cayenne pepper
- to taste salt/pepper
Optional: Sriracha Lime Aioli
- ½ cup mayonnaise
- 1 teaspoon Sriracha
- 1 garlic clove
- 1 tablespoon lime juice
- to taste salt
Baked Sweet Potato Fries:
- Preheat oven to 450ºF/230ºC
- In a large mixing bowl, toss the fries with the oil, paprika and salt.
- Arrange the fries neatly on a baking sheet, on parchment paper and slide into the oven for 15 minutes. Then under the broiler for 5 minutes, turning once or twice to give a little more crispiness.
Sriracha Lime Aioli:
- Combine all the ingredients together.
Tips and Tricks:1. Sweet potato is notoriously difficult to make crispy without the use of flour. But to make this recipe Gluten-Free, Low-Carb, Keto, Paleo and Whole 30 friendly, it helps to cut the fries on the thinner side to help make it more crispy.