📝 About This Recipe
A vibrant and nutritious twist on a classic comfort food, these sweet potato fries strike the perfect balance between caramelized sweetness and savory spice. By using a specialized cornstarch-coating technique, we achieve a satisfying crunch that rival deep-fried versions without the excess oil. Paired with a creamy, spicy-sweet maple aioli, this dish is an elevated snack that highlights the natural richness of the tubers.
🥗 Ingredients
The Fries
- 2 pounds Large Sweet Potatoes (peeled and cut into 1/4 inch matchsticks)
- 2 tablespoons Cornstarch (essential for maximum crispiness)
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil)
Savory Spice Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1 teaspoon Kosher Salt (to be added after baking)
Spicy Maple Aioli
- 1/2 cup Mayonnaise (full-fat provides best flavor)
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 2 teaspoons Sriracha (adjust to spice preference)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (finely grated or minced into a paste)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line two large, heavy-duty baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
Peel the sweet potatoes and slice them into uniform sticks approximately 1/4 inch thick. Consistency is key to ensure they all cook at the same rate.
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3
Place the cut fries into a large bowl of cold water and soak for at least 30 minutes. This draws out excess starch, which helps the fries become crispier in the oven.
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4
Drain the fries and pat them thoroughly dry using a clean kitchen towel or paper towels. Any residual moisture will steam the fries rather than roast them.
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5
Transfer the dry fries to a large, dry mixing bowl or a gallon-sized zip-top bag. Add the cornstarch and toss vigorously until every fry has a very thin, even white coating.
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6
Drizzle the olive oil over the cornstarch-coated fries and toss again until the white powder is no longer visible and the fries are slick.
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7
In a small ramekin, whisk together the smoked paprika, garlic powder, onion powder, thyme, black pepper, and cayenne. Sprinkle the spices over the fries and toss to distribute evenly.
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8
Spread the fries onto the prepared baking sheets in a single layer. Crucially, ensure none of the fries are touching or overlapping; space allows for air circulation.
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9
Place the sheets in the oven and bake for 15 minutes. Remove the pans and carefully flip the fries using a thin spatula.
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10
Rotate the pans (move the top pan to the bottom rack and vice versa) and bake for an additional 10-15 minutes, or until the edges are browned and slightly charred.
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11
While the fries are finishing, prepare the aioli by whisking together the mayonnaise, maple syrup, sriracha, lemon juice, and grated garlic in a small bowl. Set aside in the refrigerator.
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12
Remove the fries from the oven. Immediately sprinkle with the kosher salt while the oil is still hot so the salt adheres.
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13
Allow the fries to rest on the baking sheet for 3-5 minutes before serving. This resting period allows the exterior to firm up and become even crunchier.
💡 Chef's Tips
Never crowd the pan; if you have too many fries for two sheets, cook them in batches to avoid soggy results. Always add the salt after the fries are cooked, as salt draws out moisture which can prevent crisping during the roasting process. If you prefer a sweeter profile, replace the smoked paprika with cinnamon and nutmeg and serve with a honey-yogurt dip. For the best texture, try to cut the sweet potatoes into 'matchsticks' rather than thick wedges. Using parchment paper is highly recommended over aluminum foil, as the potatoes are less likely to tear when flipping.
🍽️ Serving Suggestions
Serve alongside a juicy grass-fed beef burger or a spicy black bean patty for a classic pairing. Pair with a crisp, cold IPA or a hard sparkling cider to balance the sweetness of the potatoes. Use these fries as a base for 'Sweet Potato Nachos' by topping them with black beans, jalapeños, and melted Monterey Jack cheese. Offer a duo of dipping sauces, such as the Maple Aioli and a tangy Chimichurri for contrast. Garnish with freshly chopped flat-leaf parsley or chives for a bright, herbal finish.