Baked Sweet Potato Fries Garlic

There's something about the smell of sweet potatoes crisping in the oven that stops me mid-task, fork already reaching before they're even cool enough to touch. I discovered this recipe on a quiet Saturday when I had three sweet potatoes staring at me from the counter and absolutely nothing planned for dinner. The transformation from soft to golden-crispy felt like a small victory, and that garlic aioli—tangy, silky, garlicky—made the whole thing feel intentional rather than improvised.

I made these for friends who showed up unexpectedly on a weeknight, and I watched someone dunk fry after fry into the aioli like it was their job. They were supposed to be a side, but people kept reaching for more even after the main course arrived. That's when I knew this recipe had staying power—it's the kind of thing people request by name next time.

Ingredients

• Sweet potatoes: Look for ones that feel firm and are roughly the same size so they cook evenly; thinner sticks crisp better than thick wedges.
• Cornstarch: This is the secret to crispiness without a deep fryer—it creates a light coating that gets golden and shatteringly crisp.
• Smoked paprika: It adds a gentle, warm flavor without heat; regular paprika works too but tastes less interesting.
• Olive oil: Just enough to coat, not drench—too much and they steam instead of crisping.
• Mayonnaise: The base for aioli; use something decent and it makes a difference.
• Garlic: Freshly minced or grated, never from a jar if you want it to taste alive and sharp.
• Lemon juice: Fresh-squeezed cuts through the richness and brings everything into focus.

Instructions

Heat your oven and prep your pan:

Get the oven to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. A hot oven is non-negotiable if you want that crisp texture.

Coat with cornstarch first:

Toss the cut sweet potatoes with cornstarch in a large bowl until every piece is lightly dusted. This happens before the oil, and it's the move that changes everything texture-wise.

Season and oil:

Drizzle with olive oil, then scatter over the smoked paprika, garlic powder, salt, and pepper. Toss everything together until the fries are evenly coated and nothing's clumped at the bottom.

Arrange with space:

Spread them out on the baking sheet in a single layer, making sure they're not touching or stacked. This is where air circulation happens and crispiness is born.

Bake with a flip:

Bake for 15 minutes, then pull the tray out and flip them over with a spatula. Return them for another 12–15 minutes until the edges turn golden and they smell like caramel and earth.

Make the aioli while they bake:

Combine mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard in a small bowl, then taste and adjust salt and pepper. Refrigerate it so it's cool and ready when the fries are hot.

Finish and serve:

Pull them from the oven, taste one, and add extra salt if it feels right. Serve them immediately while they're still warm and crispy, with the aioli waiting for dunking.

Save to Pinterest

There's a moment, right when you pull them from the oven and the steam rises up, where the smell hits you and you remember why you bothered turning on the oven in the first place. It's that simple moment that makes food matter—not because it's complicated, but because it's real.

The Crisp Factor

The secret to avoiding soggy fries is understanding that oven-baking requires a few small tricks that fryers do naturally through extreme heat and oil. The cornstarch does half the work by creating a light, crispy exterior, while the single layer on the baking sheet lets hot air circulate freely. If you have time before baking, soak the cut sweet potatoes in cold water for 30 minutes, then pat them completely dry—this draws out surface moisture and lets the starch do its job more effectively. A hot oven and patience with the flipping step are everything here.

Playing with Flavor

While smoked paprika and garlic powder create a gentle, savory base, these fries are a blank canvas for your mood that day. A pinch of cayenne pepper transforms them into something with a whisper of heat, or you could add a little dried oregano for an herbal note. For the aioli, try stirring in fresh herbs like dill or chives, a tiny bit of harissa for depth, or even a small touch of smoked paprika to echo the fries. The beauty is that the foundation is so solid that you can shift the whole feeling without starting from scratch.

Beyond the Side Dish

These fries exist in that wonderful in-between space where they work as a snack, a side, or even an appetizer when you're feeding people casually. I've served them at picnics, dunked them into soups, scattered them across salads, and even used them as the base for a loaded plate with avocado and a fried egg. They pair beautifully with grilled meats, burgers, or almost anything with a savory center, but honestly, they're just as good eaten straight from the pan with nothing but the aioli and good company.

• Make them ahead and reheat in a 180°C oven for 5–8 minutes to bring back the crispiness.
• If you're vegan, use egg-free mayonnaise and everything works exactly the same.
• Leftover aioli keeps in the fridge for about a week and is perfect on sandwiches or as a sauce for roasted vegetables.

Save to Pinterest

What started as a way to use up pantry staples has become the kind of recipe I make when I want something that tastes intentional but doesn't require fussing. These fries remind me that the best meals often come from the simplest ideas.

Recipe FAQs

→ How can I make the fries extra crispy?

Soaking the cut sweet potatoes in cold water for 30 minutes before coating them with cornstarch reduces excess starch and helps achieve a crispier texture when baked.

→ What is the purpose of cornstarch in the fries?

Cornstarch helps create a light, crispy coating by absorbing moisture and promoting even browning during baking.

→ Can I make the garlic aioli without raw garlic?

For a milder flavor, you can use roasted garlic or garlic powder instead of raw minced garlic in the aioli.

→ Is there a substitute for mayonnaise in the aioli?

To make a vegan or egg-free version, use plant-based mayonnaise while keeping the rest of the ingredients the same.

→ What baking temperature ensures crispy fries?

Baking at 220°C (425°F) allows the fries to crisp up nicely while cooking through evenly without burning.

→ How do I prevent fries from sticking together on the baking sheet?

Arrange the fries in a single layer with space between them so hot air circulates and crispiness is maximized.