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    You are here: Home / Recipes / Menu / Veggies + Sides / Oven Baked Sweet Potato Fries

    Oven Baked Sweet Potato Fries

    Mar 14, 2020 · 1 Comment

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    Extremely crispy and crunchy oven baked sweet potato fries! And the deliciously spicy chipotle aioli can also be used in so many other dishes too!

    sweet potato fries served on a platter with chipotle aioli

    Why this Oven Baked Sweet Potato Fries Recipe Works

    • Eat no more soggy fries! Thanks to our secret ingredient, corn starch, we get very crispy fries each and every time!
    • Save time, waste less and increase health benefits! Thanks to keeping the sweet potato skins on, which are flavorful and packed with antioxidants. Let’s waste less food and use all the edible parts of produce that we can!
    • Seasonal year round! Sweet potatoes are available year round and don’t spoil easily.
    • Recipe is versatile! Quantity can easily be halved or doubled. Other spices can be added to the fries too.
    • That chipotle aioli! You can skip the fries all together and just make the chipotle aioli. Yes, it’s that damn good!

    These fries have a deliciously tender interior and are a crispy and crunchy exterior and…. are not fried!

    up close and side angle shot of sweet potato fries with chipotle aioli

    The Secret Ingredient: Corn Starch

    Cornstarch helps to absorb moisture in potatoes, leaving the outside of the fries crispy and crunchy just how we want ‘em!
    I did NOT invent this technique… I’m merely sharing it with y’all! It’s all over the internet and the inventor of adding-corn-starch-to-potatoes is elusive though I’d love to credit them!
    Cornstarch is also used to thicken sauces, fry foods and in baking.
    With our fries, it helps achieve that beautifully golden color and the extreme crunchiness we’re going for.
    Using cornstarch this way also works for all other types of potatoes!

    The Chipotle Aioli – Aioli vs Mayonnaise

    Aioli and Mayonnaise are both creamy emulsions. Mayo is traditionally made with egg yolk and a canola or another neutral oil and aioli is traditionally made with garlic and olive oil.
    Our aioli has egg yolk too, but it remains an aioli as opposed to mayo cause it uses olive oil. Make sense? There’s a lot of aioli/mayo confusion out there. I can tell ya from experience that clients will adamantly veto having mayo anywhere on the menu.. but they love seeing aioli!
    Mayo has a bad rap from Hellman’s Mayo thinks me, but I’ll save ya that rant for another time.
    And wait till ya see how easy it is to make your own!
    In nutshell:
    Aioli: made with olive oil and has garlic
    Mayo: made with a neutral oil, such as canola (though it can have garlic too!)

    How to Make these Oven Baked Sweet Potato Fries

    • Scrub those sweet potatoes well and them in somewhat even sizes. The reason is for even cooking – so we don’t end up some under and some over cooked. No need to get to perfectionist about it. Somewhat even will do the trick.
    • Mix your oil and cornstarch together in a small bowl.
    • Toss the sweet potatoes with cornstarch mixture and spread on a baking sheet. Don’t crowd the pan! We’re going for a single layer of sweet potatoes, so they have room to roast instead of steam. Use 2 pans if you must.
    • Flip them over during cooking time. Worth the few extra minutes to do this! Cause we want ‘em crispy on both sides.
    • While the sweet potatoes roast, make your aioli.
    sweet potatoes cut into fries
    all cut. but done crown the pan this much!
    sweet potatoes cut into fries, tossed with olive oil, corn starch, salt and pepper; pre-oven.
    ready for the oven.
    sweet potato fries baked and just out of the oven
    all done!

    These oven baked sweet potato fries with herby tahini were inspired by the ladies at Crowded Kitchen.

    sweet potato fries with a dip and parsley, ready to be eaten

    Cooks Tips

    • When possible, buy local and organic sweet potatoes.
    • Scrub ‘em clean! Cause we’re leaving the peel on.
    • For best results, remember not to crowd the plan!
    • Arrowroot powder can be substituted for cornstarch.
    • Use parchment paper or a silicon baking matt for easy cleaning.
    • Chipotle aioli can be sealed container in the refrigerator for up to two weeks.

    oven baked sweet potato fries all ready to be eaten!

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    And if you're as stoked in purple produce as I am, you'll love this purple Brussels sprouts and purple potatoes posts!

    Let's make waves in the kitchen!

    ***If you as stoked on purple potatoes as I am... then you'll definitely want to check this purple potato post out!

    sweet potato fries served on a platter with chipotle aioli
    Print Recipe

    Oven Baked Sweet Potato Fries

    Extremely crispy and crunchy oven baked sweet potato fries! And the deliciously spicy chipotle aioli can also be used in so many other dishes too!
    Prep Time12 mins
    Cook Time30 mins
    Course: Sides
    Cuisine: Californian
    Servings: 6
    Author: Daniela Gerson

    Ingredients

    For the Sweet Potato Fries

    • 2 pounds sweet potatoes any variety can work, washed and unpeeled
    • 3 tablespoons olive oil
    • 1 tablespoon corn starch
    • 2 teaspoons kosher salt
    • freshly ground black pepper
    • flaky sea salt

    For the Chipotle Aioli

    • 1 whole egg
    • 1 tablespoon lime juice
    • 1 teaspoon dijon mustard
    • 4 medium clove garlic minced
    • 1 cup olive oil
    • kosher salt
    • 1 tablespoon smoked paprika
    • 3-6 chipotle chiles in adobo sauce start with less and add more to taste, depending on how spicy you want it

    Instructions

    For the Sweet Potato Fries

    • Preheat oven to 425 F degrees.
    • Cut potatoes, somewhat evenly, into sticks.
    • In a small bowl, whisk together the olive oil, corn starch and salt.
    • On a rimmed baking sheet, toss the sweet potatoes fries with the corn starch mixture until evenly combined and spread on a single layer. Use 2 baking sheets if necessary. Crack freshly ground pepper over the fries.
    • Bake for 15 minutes, then flip the fries over with a spatula and bake for another 15, 25 minutes total, until the fries have developed a crispy exterior. Remove from the oven and sprinkle with flakey sea salt.

    For the Chipotle Aioli

    • Place the egg, lime juice, mustard and garlic in a blender. Blend on a low speed and slowly drizzle in the olive oil, a little at a time, until all the oil is emulsified and the aioli is formed.
    • Add salt, smoked paprika and chipotle chilies to blender and pulse until all is combined. Add more chilies if you want it spicier, and more lime and salt to taste.

    Notes

    • When possible, buy local and organic sweet potatoes.
    • Scrub ‘em clean! Cause we’re leaving the peel on.
    • For best results, remember not to crowd the plan!
    • Arrowroot powder can be substituted for cornstarch.
    • Use parchment paper or a silicon baking matt for easy cleaning.
    • Chipotle aioli can be sealed container in the refrigerator for up to two weeks.
    « Hummus with Spiced Ground Lamb
    Roasted Artichokes  »

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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    145 shares