Easy Baked Sweet Potato Fries with Chipotle Aioli
Crispy, caramelized baked sweet potato fries seasoned with smoked paprika and served with a creamy, spicy chipotle aioli. This healthier alternative to deep-fried fries is perfect for snacking, game day, or as a side dish.
Ingredients
Ingredients
- 2 large sweet potatoes about 1.5 lbs, scrubbed and cut into 1/4-inch thick fries
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt plus more for seasoning
- 1/4 tsp black pepper
- 1/2 cup mayonnaise use full-fat for best texture
- 1 tbsp chipotle peppers in adobo sauce finely minced, plus 1 tsp of the sauce
- 1 tsp lime juice freshly squeezed
- 1/2 tsp garlic powder for the aioli
- 1/4 tsp salt for the aioli, to taste
Notes
Storage: Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F oven for 5-7 minutes. The aioli will keep for up to 1 week refrigerated. Make-Ahead: The aioli can be made 1-2 days in advance. For extra crisp fries, soak the cut sweet potatoes in cold water for 30 minutes, then pat completely dry before seasoning. Variations: Swap smoked paprika for chili powder or cayenne for more heat. For a dairy-free version, use vegan mayonnaise. Serve with extra lime wedges for squeezing over the top.