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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.