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This crispy sweet potato fries recipe is baked in the oven in under 30 minutes. Perfectly roasted and perfectly crispy, these homemade sweet potato fries are delicious served with a simple garlic aioli sauce.
Crispy sweet potato fries are one of those side dishes that disappear quickly whenever they’re served. They have a slightly sweet flavor, crisp edges, and pair well with everything from burgers and sandwiches to grilled chicken.
The garlic aioli takes them up a notch without adding much extra work. It’s a simple dipping sauce made with ingredients you may already have on hand, and it pairs perfectly with the roasted sweet potatoes.
If you’re looking for more easy side dishes, try these twice baked sweet potatoes, mashed potato casserole, or roasted carrots.
Why You’ll Love This Crispy Sweet Potato Fries Recipe
My family loves sweet potato fries, and everyone gets excited when they’re on the menu. I have to double or triple this recipe to make enough for our family! Here are some reasons to love them:
- Crispy and flavorful: Similar to regular French fries made with white potatoes, they have crisp edges with a tender center. The secret ingredient (arrowroot powder or cornstarch) makes them crispy!
- Easy to make: Simple pantry staple ingredients and minimal prep.
- Delicious dipping sauce: The garlic aioli is my favorite dipping sauce, and adds plenty of flavor to accent the crispy fries.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Sweet Potato Fries
- Sweet potatoes – About 2 large sweet potatoes.
- Arrowroot starch – Helps create a crisp exterior. This makes the crispiest sweet potato fries. The starch helps pull moisture out of the potatoes as they cook. You could also use corn starch if you prefer. You can also use corn starch if you prefer.
- Olive oil – Helps the potatoes to crisp as they roast.
- Sea salt, pepper, and garlic powder – Simple seasonings that complement the sweet potatoes.
Garlic Aioli
- Mayonnaise – The main ingredient for the sauce. I recommend choosing one made with avocado oil for the most benefit.
- Fresh garlic – I use medium sized cloves. If yours are larger you may need to reduce the amount you add to your sauce. If they are smaller you may need to add more. Taste and adjust if needed.
- Lemon juice – Brightens the sauce.
- Dijon mustard – Brings a nice depth the the sauce. I don’t recommend using yellow mustard as it would result in a different taste.
- Kosher salt – Enhances the flavor.
How to Make Crispy Sweet Potato Fries with Garlic Aioli
Here are the step-by-step instructions for making this Crispy Sweet Potato Fries with Garlic Aioli recipe:
Step 1: Preheat the oven temperature to 425°F and line a baking sheet with parchment paper.
Step 2: Cut the sweet potatoes into roughly ¼-inch thick sticks, trying to keep them as uniform as possible.
Step 3: Place the sweet potatoes in a large mixing bowl.
Step 4: Sprinkle with arrowroot starch, sea salt, black pepper, and garlic powder. Toss well to coat.
Step 5: Drizzle with olive oil and toss again until evenly coated.
Step 6: Arrange the sweet potatoes in a single layer on the prepared large baking sheet, making sure they are not touching.
Step 7: Bake for 18 minutes.
Step 8: Flip the fries and continue baking for 10–12 minutes, until browned and crisp around the edges.
Step 9: Remove from the oven and allow them to cool on the baking sheet. They will continue to crisp as they cool.
Step 10: While the fries bake, prepare the garlic aioli. Mince the garlic and place it in a small bowl.
Step 11: Add the mayonnaise, lemon juice, Dijon mustard, and salt. Stir until smooth.
Step 12: Drizzle with a little olive oil and serve alongside the fries. Enjoy! Crispy baked sweet potato fries are one of my family’s favorite weeknight side dishes. I have a hard time not eating the whole pan!
Tips for Success
- Cut the fries evenly for consistent cooking.
- Don’t overcrowd the pan or the fries may steam instead of crisp.
- Use arrowroot starch or cornstarch for the best texture.
- Let the fries cool slightly after baking so they continue crisping up.
How to Store
- Sweet potato fries are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, place them in a 350°F oven for 10–15 minutes or warm them in an air fryer until heated through. The microwave works as well, but the fries will be softer.
- Store the garlic aioli separately in the refrigerator.
Frequently Asked Questions
Yes, cornstarch works well if you don’t have arrowroot powder.
Overcrowding the pan and excess moisture are the most common reasons.
Yes, though cooking times will vary depending on the model.
So many dishes pair well with this crispy sweet potato fry recipe. We love serving these alongside our favorite burgers, grilled chicken, and they even make a nice splash in a burger bowl. They also make an excellent simple, and easy snack that everyone enjoys. Other dipping options that go well with these fries are ketchup, ranch or even a BBQ sauce.
Dietary Notes
- These sweet potato fries are naturally gluten-free and dairy-free.
- If you avoid corn, use arrowroot starch instead of cornstarch. If you avoid eggs, use an egg-free mayonnaise alternative in the aioli.
More Side Dish Recipes
If you make this crispy sweet potato fries recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Crispy Sweet Potato Fries Recipe
Ingredients
Sweet Potato Fries
- 1 pound sweet potatoes, about 2 large
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons arrowroot starch, or cornstarch
- 2 tablespoons olive oil
Garlic Aioli Sauce
- 6 garlic cloves
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dijon mustard
- Olive oil, for drizzling
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
- Slice sweet potatoes into long quarter inch thick sticks (roughly). Keeping in mind that uniform cuts results in equal roasting. Slicing them thicker than 1/4 inch will result in softer fries (not crispy).
- Add cut sweet potatoes to a large mixing bowl. Sprinkle sea salt, black pepper, garlic powder and arrowroot starch (or cornstarch) over potatoes.
- Toss the seasonings with potatoes and massage until evenly coated.
- Drizzle olive oil on top of the potatoes and toss to coat once more. Be sure to pick up as much of the seasonings as possible with the oil.
- Place each sweet potato fry onto the prepared baking sheet. Arrange potatoes in a single layer, without touching. This is key to get the best crisp.
- Bake sweet potatoes for 18 minutes. Flip each fry, and then bake for an additional 10-12 minutes. Potatoes will be crisped and browned around the edges when done; watch closely around the 10-minute mark as all ovens vary. Remove from oven and allow to cool on baking sheet. Fries will continue to crisp as they cool.
- While sweet potatoes are cooking, prepare the garlic aioli sauce.
- Mince garlic and add to a small bowl.
- Add mayonnaise, lemon juice, kosher salt and dijon mustard to the garlic. Stir until ingredients are combined. Drizzle with olive oil over top.
- Serve fries alongside garlic aioli dipping sauce.
Notes
- Cut the fries evenly for consistent cooking.
- Don’t overcrowd the pan or the fries may steam instead of crisp.
- Use arrowroot starch or cornstarch for the best texture.
- Let the fries cool slightly after baking so they continue crisping up.
- Sweet potato fries are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, place them in a 350°F oven for 10–15 minutes or warm them in an air fryer until heated through. The microwave works as well, but the fries will be softer.
- Store the garlic aioli separately in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
