Baked Sweet Potato Fries Garlic (Print View)

Crispy sweet potato fries baked to perfection with a creamy garlic aioli dip.

# What You'll Need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (approximately 1.32 lbs), peeled and cut into 1/4-inch thick sticks
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons cornstarch (or arrowroot powder for gluten-free option)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garlic Aioli

08 - 1/2 cup mayonnaise
09 - 2 cloves garlic, finely minced or grated
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# How to Make:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato sticks with cornstarch until evenly coated.
03 - Drizzle olive oil over the coated fries, then add smoked paprika, garlic powder, sea salt, and black pepper; toss to combine.
04 - Spread fries in a single layer on the prepared baking sheet, ensuring they do not touch for optimal crispiness.
05 - Bake for 15 minutes, flip fries, then bake an additional 12 to 15 minutes until golden brown and crispy at the edges.
06 - While fries bake, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl; mix well and refrigerate until serving.
07 - Remove fries from oven, season with extra salt if desired, and serve immediately alongside garlic aioli.

# Expert Suggestions:

01 -
  • They're genuinely crispy outside and tender inside, no soggy middle to disappoint you.
  • The aioli tastes like restaurant-quality, but you make it in a bowl with five ingredients in two minutes.
  • One sheet pan, barely any cleanup, and it feels fancier than it is.
02 -
  • The flipping step matters more than you'd think—it's the difference between evenly golden and unevenly cooked.
  • If your sweet potatoes release moisture in the bowl before baking, pat them dry; excess water is the enemy of crispiness.
  • Don't overcrowd the pan—I learned this the hard way when I tried to fit too many fries and they steamed instead of crisped.
03 -
  • Don't skip the parchment paper—it prevents sticking and helps with even browning underneath.
  • If your oven runs cool, you might need an extra minute or two; they should smell toasty and feel crispy at the edges when you remove them.

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