Ingredients
Scale
- 3 large sweet potatoes, peeled and sliced into fries
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For the chipotle aioli:
- 1/2 cup mayonnaise or Greek yogurt
- 1-2 chipotle peppers in adobo sauce, minced
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Arrange the coated fries on the prepared baking sheet in a single layer, leaving space between them.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- While baking, prepare the chipotle aioli by whisking together mayonnaise or Greek yogurt, minced chipotle peppers, lemon juice, garlic, and salt. Chill until ready to serve.
Notes
- For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking to remove excess starch.
- Use a light coating of cooking spray instead of oil for a lower-calorie option.
- Garnish with chopped fresh herbs like cilantro or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg