Baked Sweet Potato Fries Garlic (Printable)

Crispy oven-baked sweet potato fries served with creamy garlic aioli, perfect for any occasion.

# Ingredient List:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (approximately 1.3 pounds), peeled and sliced 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 the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato sticks with cornstarch until evenly coated.
03 - Drizzle olive oil over the sweet potatoes, then sprinkle smoked paprika, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the sweet potato sticks in a single layer on the prepared baking sheet, ensuring they do not touch to promote crispiness.
05 - Bake for 15 minutes, then flip the fries and continue baking for another 12 to 15 minutes until golden 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 the oven, season with additional salt if desired, and serve hot alongside the garlic aioli for dipping.

# Expert Tips:

01 -
  • They're crispy without oil-splattered countertops or the heaviness of deep-fried versions.
  • The garlic aioli is so good you'll find yourself spooning it onto everything else on your plate.
  • Gluten-free and vegetarian without tasting like you're sacrificing anything.
02 -
  • If your fries come out soft instead of crispy, the oven temperature was probably too low or you crowded the pan—live and learn, then adjust.
  • Soaking the cut potatoes in cold water for 30 minutes before cooking removes excess starch and genuinely does make them crispier, especially if you have the time.
03 -
  • Use arrowroot powder instead of cornstarch if you're avoiding corn; it works beautifully and no one will know the difference.
  • Don't skip the lemon juice in the aioli—it's what separates a good mayo dip from something that tastes actually special and balanced.

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