There's nothing better than a tray of Baked Sweet Potato Fries with Garlic Aioli fresh out of the oven: crispy, golden, and completely irresistible. These homemade fries are seasoned simply with olive oil, salt, and pepper, then baked until caramelized on the outside and tender on the inside. Served with a creamy, garlicky aioli for dipping, they're the kind of snack or side dish you'll come back to again and again.
Sweet potato fries are a healthier alternative to regular fries since they're oven-baked instead of deep-fried, but they still deliver that same crispy, crave-worthy bite. With just a handful of pantry staples, you can whip them up any night of the week. Pair them with burgers, sandwiches, or enjoy them all on their own. You'll never miss the takeout version again!
If you liked this recipe, try our Baked Sweet Potato Wedges or Greek Fries next. Pair them with Juicy Turkey Burgers or Chicken Tenders. Together, they make the ultimate casual dinner spread.
Why You'll Love This Recipe
- Crispy and golden. These fries are oven-baked but still come out perfectly crispy on the outside and soft in the center.
- Easy simple ingredients. Just sweet potatoes, olive oil, salt, and pepper-plus a quick homemade garlic aioli you can whip up in minutes.
- Healthier than takeout. Since these crispy fries are baked instead of fried, they use less oil but keep all the flavor.
- Versatile side dish. Serve them with burgers, sandwiches, wraps, or even as a party appetizer with dipping sauce. This sweet potato fries recipe is seriously on repeat over here!
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Ingredients and Substitutions
To make these crispy Baked Sweet Potato Fries, you will need the following ingredients (see recipe card below for quantities and full recipe):
- sweet potatoes - Use medium-sized sweet potatoes for even baking and cut them into uniform ¼ to ½ inch thick sticks for even cooking. Peel them if you prefer, though the skins add texture and nutrients. If you prefer a different base, russet potatoes also make excellent oven fries with the same method.
- Peel them if you prefer, though the skins add texture and nutrients.
- olive oil - Coats the fries and helps them crisp up. Avocado oil is a great substitute.
- salt and black pepper - Simple seasonings that enhance the natural sweetness of the potatoes. You can also add paprika or garlic powder for extra flavor.
- garlic aioli - Made with garlic, lemon juice, Dijon mustard, mayonnaise, and an optional splash of hot sauce. Fresh garlic gives the best flavor, but garlic powder works in a pinch. You can swap mayonnaise with Greek yogurt for a lighter dip, or skip the hot sauce if you want it mild.
Equipment
You'll also need measuring cups and spoons, a cutting board and sharp knife, a mixing bowl, a baking sheet (preferably large), parchment paper, and a small bowl and whisk for the garlic aioli.
Instructions
- Pat the sweet potato strips dry with paper towels. Transfer to a large bowl, and add olive oil, salt, and black pepper. Toss until evenly coated.
- Arrange the sweet potatoes in a single layer on the parchment lined baking sheet. Bake in a 400°F preheated oven for 28-30 minutes, flipping halfway through, until golden and crispy on the edges and tender inside. For more char, broil on high for 2-3 minutes at the end.
- While the fries are baking, whisk together garlic, lemon juice, Dijon mustard, mayonnaise, and hot sauce (if using) in a small bowl until smooth and creamy.
- Serve the baked sweet potato fries immediately with garlic aioli on the side for dipping.
Air Fryer Instructions
To make sweet potato fries in the air fryer, preheat the air fryer to 375°F. Lightly coat the cut fries with olive oil, salt, and pepper, then arrange them in a single layer in the basket (work in batches if needed to avoid overcrowding). Air fry for 12-15 minutes, shaking the basket halfway through, until the fries are golden and crispy on the outside and tender inside. Serve immediately with garlic aioli for dipping.
Expert Tip: Space Them Out
The secret to the best sweet potato fries is overcrowding. Fries release moisture as they bake, and if they're too close together, they'll steam (and get soggy) instead of crisp. Spread the sweet potato pieces in a single layer on the baking sheet with room between each one for maximum crispiness. If needed, use two baking sheets to give them plenty of space to roast properly.
More Tips and Tricks
- Cut evenly. Slice the sweet potatoes into uniform sticks so they bake at the same rate.
- Soak for maximum crispiness. For restaurant-style crispy baked sweet potato fries, soak the cut fries in cold water for 30 minutes to remove excess starch. Pat them completely dry with paper towels before seasoning and baking. It might feel like extra steps, but soaking the cut fries and patting them dry makes a big difference in texture. Removing excess moisture is key for crispy edges.
- Flip halfway. Turn the fries halfway through baking so they cook evenly on all sides.
- Don't skip parchment. Lining the baking sheet prevents sticking and helps the fries crisp up.
- Season after baking. Add extra salt, pepper, or spices after they come out of the oven to keep the flavors bold.
Recipe Variations
- Spiced fries. Toss the fries with paprika, cayenne pepper, or chili powder for a smoky, spicy kick.
- Herb fries. Sprinkle with fresh parsley, rosemary, or thyme right after baking.
- Parmesan fries. Add freshly grated parmesan in the last 5 minutes of baking for cheesy, crispy goodness.
- Yogurt dip. Swap mayonnaise in the aioli for Greek yogurt to make a lighter dip.
- Avocado dip. Serve with mashed avocado or guacamole instead of aioli.
- Honey mustard fries. Skip the aioli and serve with honey mustard for a sweet and tangy option.
Storage
How to Store
Store cooled fries in an airtight container in the fridge for up to 3 days. Keep the garlic aioli separately in a sealed jar for up to 4 days.
How to Reheat
Reheat fries in a 400°F oven or air fryer for 5-7 minutes until crispy. Avoid the microwave, which makes them soggy.
How to Freeze
Freeze baked fries in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven at 400°F for 15-20 minutes, or air fryer at 375°F for 10-12 minutes, shaking the basket halfway.
How to Serve
These baked sweet potato fries are the ultimate side dish. They pair perfectly with burgers, sandwiches, and wraps, or you can serve them as a fun appetizer with plenty of dipping sauce. The garlic aioli adds a creamy, garlicky punch that makes them completely irresistible.
These are my favorite dishes to serve with these sweet potatoes:
Easy Appetizers
If you're planning a larger appetizer spread, browse our collection from bite-sized finger foods and shareable snack platters to creamy dips, holiday appetizers, and more. These recipes are perfect for entertaining, casual gatherings, or anytime you want a delicious, crowd-pleasing starter.
FAQ
The secret to crispy baked sweet potato fries is all in the prep and spacing. First, cut the sweet potatoes into even strips so they cook consistently. For extra crispiness, soak the cut fries in cold water for 30 minutes to remove excess starch, then pat them completely dry before seasoning. Toss with just enough oil to coat and spread the fries out in a single layer on a parchment-lined baking sheet, leaving space between each one. Bake at a high temperature (400-425°F), flip halfway through, and if you like them extra golden, broil for the last 2-3 minutes. Following these steps ensures fries that are crispy on the outside and tender inside.
Sweet potato fries are naturally flavorful, but seasonings take them to the next level. Classic salt and pepper are a must, but you can add paprika, garlic powder, chili powder, cumin, or cayenne for spice. Fresh herbs like rosemary or thyme also pair beautifully. For a sweeter twist, try a sprinkle of cinnamon or smoked paprika.
For uniform baking, slice the sweet potatoes into long strips about ¼-inch thick. First cut the potato into flat slabs, then into sticks. Evenly cut fries cook more consistently and crisp up better in the oven. A sharp chef's knife works best, but if you have trouble cutting large sweet potatoes, slice them in half lengthwise before cutting into sticks.
The best way to prevent sticking is to line your baking sheet with parchment paper. It creates a nonstick surface while helping the fries caramelize. If you don't have parchment, lightly grease the sheet with oil. Avoid overcrowding as steam causes fries to stick and soften instead of crisp.
Yes! Bake the fries as directed, let them cool completely, and store them in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5-7 minutes until crispy again. Avoid microwaving, as it makes the fries soggy.
Not at all, it's up to you. Leaving the skin on adds nutrients and texture, while peeling gives a smoother fry. Both ways work.
Garlic aioli is a classic pairing, but they're also delicious with ketchup, ranch, spicy mayo, honey mustard, or guacamole.
Sweet potatoes are naturally rich in fiber, vitamins A and C, and antioxidants, making them a nutrient-dense alternative to white potatoes. Baking instead of deep frying also cuts down on oil, making them lighter while still delicious.
More Sweet Potato Recipes
Looking for other recipes like this? Try these:
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Recipe
Baked Sweet Potato Fries with Garlic Aioli
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in these crispy and flavorful baked sweet potato fries, served with a creamy garlic aioli for the perfect combination of sweet and savory.
Ingredients
- 2 medium sweet potatoes, cut into french fry strips
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the garlic aioli sauce:
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ cup mayonnaise
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
- Pat the sweet potato strips dry with paper towels. Transfer to a large mixing bowl, and add olive oil, salt, and black pepper. Toss until evenly coated.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet. Bake for 28-30 minutes, flipping halfway through, until golden and crispy on the edges and tender inside. For more char, broil on high for 2-3 minutes at the end.
- While the fries are baking, whisk together garlic, lemon juice, Dijon mustard, mayonnaise, and hot sauce (if using) in a small bowl until smooth and creamy.
- Serve the baked sweet potato fries immediately with garlic aioli on the side for dipping.
Notes
How to store: Store cooled fries in an airtight container in the fridge for up to 3 days. Keep the garlic aioli separately in a sealed jar for up to 4 days.
How to reheat: Reheat fries in a 400°F oven or air fryer for 5-7 minutes until crispy. Avoid the microwave, which makes them soggy.
How to freeze: Freeze baked fries in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven at 400°F for 15-20 minutes, or air fryer at 375°F for 10-12 minutes, shaking the basket halfway.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
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