Spicy. Smoky. Salty. Sweet. These Spicy Sweet Potato “Fries” are so good, you’ll be making them again and again and again.
I’m a little obsessed with these Spicy Sweet Potato Fries. I can’t stop making them. I can’t stop eating them. Spicy. Smoky. Salty. Sweet. My favorite flavor combo! They are absolutely delicious. And so simple to make. With only one pan to clean up.
Dare I say that they are the perfect snack, appetizer, side, breakfast, lunch, or dinner? I’ve tried them for all the options listed and each time, I’ve been perfectly satisfied. Spicy Sweet Potato fries are amazingly filling and good for you, too!
My favorite way to eat them? With Chipotle Aioli — the perfectly creamy, smoky accompaniment to these fries. What’s Aioli? Basically, it’s a souped up mayonnaise. Just mix some minced chipotle pepper into good mayo and you’ve made fancy-pants Aioli!
Spice Level. I love the kick from both the chipotle and ancho chile powders. It’s perfectly balanced with the sweetness from the sweet potato. However, you can certainly substitute with regular chile powder to cut down the heat.
Texture. Sweet potatoes are notoriously hard to crisp up. For the sake of ease and convenience, my version comes out soft and tender. I’m ok with that. That’s why “fries” is in quotes. These are not crispy, french fry “fries.” These are roasted sweet potato “fries.” Some of the little ones will come out crispy. Most will be soft. But all will be absolutely delicious.
Serving Size. I suggest 1 large sweet potato per person. Feel free to multiply the recipe up or down, as I’ve purposely made it easy to do so. Just make sure that the fries are spread out in one layer on the sheet pan. If necessary, use two sheet pans.
Here’s the Method:
Peel + cut 2 sweet potatoes into equal sized strips, 3/4 inch thick.
Sprinkle spices + salt + olive oil.
Mix well with hands. Spread out in one even layer.
Roast at high heat (425F) for 30-40 minutes. Make sure to flip the fries about halfway through with a spatula.
Transfer to a serving platter and serve with Chipotle Aioli. Enjoy!
Spicy. Smoky. Salty. Sweet. These are so good, you'll be making them again and again and again.
- 2 large sweet potatoes about the same size
- 1/2 tsp chipotle chile powder
- 1/2 tsp ancho chile powder
- 1 tsp ground cumin
- 1/4 cup olive oil
- 1/2 tsp salt
- pepper to taste
- 1/3 cup mayonnaise
- 2 chipotle peppers in adobo sauce minced
Preheat oven to 425 F. Peel and cut sweet potatoes into 3/4 inch strips. Spread onto a large sheet pan.
Sprinkles spices, salt, and pepper on top. Drizze with olive oil. Mix thoroughly with hands. Make sure to spread out sweet potato strips into one even layer.
Roast in the oven until the sweet potatoes are soft and slightly crispy on the ends, about 30-40 minutes. About halfway through, flip the sweet potatoes with a spatula.
Remove from oven to a serving platter. Garnish with chopped parsley or cilantro. Serve with chipotle aioli or hummus.
Combine mayonnaise and minced chipotle peppers in a small bowl. Mix thoroughly and pour into small serving dish.
Choose sweet potatoes that are roughly the same size to make it easier to chop into equal sized strips.