Baked Sweet Potato Fries with Garlic Aioli

Oh my gosh, you HAVE to try these Baked Sweet Potato Fries with Garlic Aioli! They’re my absolute favorite way to get that crispy, salty fry fix without feeling guilty. I swear, once you taste that perfect combo of sweet caramelized potato edges dipped in creamy garlicky goodness, you’ll never go back to plain old fries again.

I stumbled onto this recipe when I was craving something indulgent but still wanted to eat halfway decently. Turns out baking sweet potato fries gives them this amazing texture – crunchy on the outside, tender inside – and the garlic aioli? Well, let’s just say my husband hides the bowl so he doesn’t have to share!

The best part is how stupidly simple this is. Just chop, toss, bake, and whisk together the sauce while they’re cooking. In less than an hour, you’ve got a side dish that’ll make everyone at your table happy. Trust me, these disappear faster than I can make them!

Table of Contents

Why You’ll Love These Baked Sweet Potato Fries with Garlic Aioli

Let me count the ways these fries will become your new obsession:

• Healthier than fried – All that crispy goodness without the greasy guilt! Baking gives you that perfect crunch while keeping things light.
• Effortless to make – Just chop, toss, and bake while you whip up the easiest garlic aioli ever. No fancy skills needed!
• Sweet meets savory – The natural sweetness of the potatoes plays so nicely with the smoky paprika and creamy garlic dip.
• Total crowd-pleaser – I’ve yet to meet anyone who doesn’t go crazy for these. Kids, adults, picky eaters – they all come back for seconds.

Seriously, these fries check all the boxes – delicious, simple, and just a little bit special without being fussy. What’s not to love?

Ingredients for Baked Sweet Potato Fries with Garlic Aioli

Here’s everything you’ll need to make magic happen – I promise it’s all simple stuff you probably have already:

• 2 large sweet potatoes – peeled and cut into 1/4-inch fries (look for ones that feel heavy for their size)
• 2 tbsp olive oil – the good stuff makes a difference here!
• 1 tsp salt – I use kosher for better texture
• 1 tsp paprika – smoked paprika is my secret weapon for extra depth
• 1/2 tsp black pepper – freshly cracked if you can
• 1/2 cup mayonnaise – don’t even think about light mayo here
• 2 garlic cloves – minced super fine (more if you’re brave!)
• 1 tbsp lemon juice – fresh squeezed makes the aioli sing
• 1/4 tsp salt – for balancing the aioli

That’s it! No weird ingredients – just simple, real food that comes together into something amazing. Though I won’t judge if you want to sneak an extra garlic clove or two into that aioli…

Print

How to Make Baked Sweet Potato Fries with Garlic Aioli

Alright, let’s get down to business! This recipe comes together in three main steps – prepping those gorgeous orange fries, getting them perfectly crispy in the oven, and whipping up that irresistible garlic aioli. I’ll walk you through each part so your fries turn out amazing every time.

Preparing the Sweet Potato Fries

First things first – grab your sweet potatoes and give them a good peel. Now here’s my trick: cut them into uniform 1/4-inch sticks. Too thick and they won’t crisp up properly, too thin and they’ll burn. I like to cut the potato in half lengthwise, then slice each half into planks before cutting those into fry shapes.

Toss those beauties with olive oil, salt, paprika, and black pepper in a big bowl. Really get in there with your hands to coat every single piece – this is where all that flavor happens! Don’t be shy with the seasoning, but remember we’ve got more salt going into the aioli later.

Baking the Fries to Perfection

Crank that oven up to 425°F (220°C) and let it fully preheat – this is crucial for getting crispy edges. Line your baking sheet with parchment (trust me, cleanup will be a breeze) and spread the fries in a single layer with some breathing room. No overlapping allowed or you’ll get steamed potatoes instead of crispy fries!

Bake for 20 minutes, then flip each fry carefully with tongs. This is when the magic happens – you’ll see them starting to caramelize. Bake another 15 minutes until they’re golden and crisp at the edges but still tender inside. Your kitchen will smell AMAZING.

These golden sweet potato fries are crisp on the outside, tender inside, and irresistible with garlic aioli. For another fun twist on potatoes, try these Crispy Accordion Potatoes that turn a simple spud into a show-stopping side.

Making the Garlic Aioli

While the fries bake, let’s make that dreamy dipping sauce. Mince your garlic super fine – I actually press mine through a garlic press for the smoothest texture. Whisk it together with the mayonnaise, lemon juice, and salt until creamy. Taste and adjust – want more garlic? Go for it! Need more tang? Squeeze in extra lemon. This sauce should make your taste buds dance.

Now just transfer your crispy fries to a serving platter, pass around that bowl of garlicky goodness, and watch everyone’s eyes light up. Warning: you might need to make a double batch next time!

Tips for the Best Baked Sweet Potato Fries with Garlic Aioli

After making these fries about a million times (okay, maybe a dozen), here are my hard-won secrets:

• Dry those fries! After peeling and cutting, pat them super dry with paper towels – moisture is the enemy of crispiness.
• Parchment is your friend – It prevents sticking without making the fries greasy like foil sometimes does.
• Space them out – Crowded fries steam instead of crisp. Use two pans if needed!
• Taste your aioli – Garlic intensity varies, so adjust lemon and salt until it makes you do a little happy dance.
• Don’t skip the flip – That mid-bake turn ensures even browning on all sides.

Follow these simple tricks and you’ll get restaurant-quality fries from your own oven every single time!

Serving Suggestions for Baked Sweet Potato Fries with Garlic Aioli

Oh, the possibilities! These fries shine as a sidekick to juicy burgers or grilled chicken, but honestly? I often just pile them high on a platter as the main attraction at parties. They’re incredible alongside garlic butter shrimp skewers, tucked into burrito bowls, or – my personal weakness – as a midnight snack straight from the fridge with that glorious aioli for dipping. Don’t be surprised if they steal the show from whatever you serve them with!

Storage and Reheating Instructions

Okay, let’s be real – leftovers rarely happen with these fries in my house! But if you miraculously have some left, here’s how to keep them tasty. Store cooled fries in an airtight container in the fridge for up to 3 days. To bring back that perfect crispiness, reheat in a 400°F oven or air fryer for 5-7 minutes – microwave will just make them sad and soggy. The aioli stays fresh in the fridge for about a week (if it lasts that long!).

Nutritional Information for Baked Sweet Potato Fries with Garlic Aioli

Now, I’m no nutritionist, but I do like knowing what I’m eating! Keep in mind these numbers are estimates – your actual counts might vary depending on your exact ingredients and portion sizes. Here’s the scoop per serving (about 1/4 of the recipe):

• Calories: 280
• Fat: 18g (3g saturated)
• Carbs: 28g
• Fiber: 4g
• Sugar: 8g
• Protein: 2g

Not too shabby for something that tastes this indulgent! The sweet potatoes pack vitamin A and fiber, while that olive oil brings the good fats. Everything in moderation, right?

Craving more creative potato recipes? Explore our Pinterest boards for trending ideas that bring excitement to every bite.

Frequently Asked Questions

Let’s tackle those burning questions I always get about these fries (because yes, people get passionate about their sweet potato fries!):

Share Your Experience

I’d love to hear how your fries turn out! Drop a comment below or tag me on social media with your crispy creations – nothing makes me happier than seeing your kitchen successes!