To me, a burger isn’t complete without a side of sweet potato fries. And as much as I wish I could eat the fried version every week, I wanted a baked version that was just as tasty. Unfortunately, as I’m sure some of you have discovered, “crispy” and “baked” are not synonymous with sweet potato fries. Until now! The process may seem a little labor-intensive but I promise the end result will be worth it. And to pair with these crispy baked sweet potato fries, I make a simple aioli as a dipping sauce. The beauty of this aioli recipe is that it’s quite easy and can be altered with SO many additional ingredients if desired. Check out my aioli flavors below the recipe!
Sweet Potato Fries
Yields 2 servings
- 2 medium sweet potatoes
- 1 tbsp. corn starch
- 2 tbsp. neutral oil (avocado, vegetable, or canola)
- 2 tsp. salt
- ½ tsp. pepper
- ¼ tsp. paprika (optional)
Preheat oven to 400°F. Wash the sweet potatoes and cut in long, thin sticks. Immediately submerge the fries in water and set aside for 30 minutes. After 30 minutes, drain the water from the potatoes and spread evenly over paper towel to remove excess water. Place sweet potatoes in a bowl with cornstarch and toss vigorously until lightly and evenly coated. Add remaining ingredients and toss to evenly coat. Lightly brush two wire racks with oil or spray with cooking spray and place the fries evenly on the rack. (I stacked the wire rack on cookie sheets to catch any falling fries.) Make sure to not overcrowd the rack. The more space each piece of sweet potato has, the less likely they will steam and create soft, soggy fries. Place trays in oven and cook for 20 minutes or until they start to turn golden brown. You may need to rotate your trays halfway through the cook time if your oven bakes unevenly. Remove sweet potato fries carefully from the racks and enjoy with….
This aioli recipe is a great one to keep in your back pocket for meals that need a little something extra. Not to be confused with mayonnaise, an aioli makes for a great dipping sauce and pairs well with savory baked goods. This recipe is my go-to basic aioli (and it doesn’t require a blender — just needs a little elbow grease!). Once you’ve mastered this version, the flavor combinations are endless.
(Note: Real aioli contains raw egg and is not recommended for young children, pregnant women, elders, or those with weak immune systems.)
Yields 1 cup
- 2 egg yolks (have any yolks hanging around after making my pumpkin pancakes??)
- 1 clove garlic, grated on a microplane or finely minced
- ¼ tsp. salt
- 1 tsp. water
- 1 cup avocado oil
- ½ lemon, juiced
- pinch of black pepper
- pinch of cayenne
Roll up a slightly damp kitchen towel, shape it into a circle, and place a medium mixing bowl in the center of the towel (this will keep the bowl in place as you stir). Add the egg yolks, water, salt, and garlic to the bowl. Whisk constantly as you slowly drizzle in the avocado oil (this step may take up to 5 minutes. Hang in there. You can do it!!). When the sauce becomes thick and emulsified, whisk in the remaining ingredients.
Once you have that basic recipe down you can add all kinds of flavors. I made our aioli with toasted vadouvan, turmeric, and more cayenne!
Try these sometime:
- Smoked paprika
- Madras curry
- Shmichi togarashi
- Cabernet shallot
- Turkish hot sauce (recipe to come!)
… Just to name a few! Comment below with your own fun combinations for others to try.