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These have got to be one of my favourite snacks, appetizers, side dish – however you choose to eat them! They’re sweet-salty, crispy, and paired with the delicious creamy, garlicky, aioli dip, you’ll be in for a great treat!
I recall that there was a time in life where I was not a fan of Sweet Potato Fries, or sweet potatoes in general. When the server at the restaurant asked regular or sweet – my answer was always, yup, you guessed it, regular fries! But GONE are those days. What did it for me, was saying ok, let me give this another go. I was at a restaurant in Toronto, and my friend ordered a basket… it was the combination of crispy exterior, soft interior, paired with a garlic aioli that did it for me! From that day, I was sold… I just can’t get enough. So with that being said, I was determined to make it at home, and here I am sharing this long-time recipe with you all!
Recipe Tips and Notes
Toss in Cornstarch – this is the “secret ingredient” that really allows the outsides of your sweet potato fries to get crispy. You don’t want to miss this step, your fries will still be tasty, but not crispy – and if crispy is the goal, cornstarch is a must.
No Overcrowding – this is a common mistake. I know the feeling of only wanting to use 1 sheet pan however, dividing your fries between two pans will work in your best interest. This also aids in our crispy goal.
The Size Matters – take enough time to ensure you are cutting your fries evenly – 1/4 inch to be exact. This helps to avoid fries that an overcooked and undercooked, as well as the perfect size to keep ’em nice and crispy.
Bake at High Heat – bake at 425 degrees Fahrenheit…not less, not more!
Use Parchment Paper – this helps to prevent the fries from sticking to the sheet pan or aluminum foil…just ensure it can withstand the heat of 425 degrees Fahrenheit.
Crispy Baked Sweet Potato Fries & Roasted Garlic Aioli
Ingredients
- Sweet Potato Fries
- 2 large or 3 medium Sweet Potatoes, 1 pound peeled, cut 1/4 pieces
- 2 tbsp Olive Oil
- 2 tbsp Cornstarch
- ½ tsp Freshly Cracked Black Pepper
- Fine or Flaky Sea Salt to taste
- Parsley for garnish
- Roasted Garlic Aioli
- 2 Whole Heads Garlic roasted and smashed
- 1-2 tbsp Olive Oil for roasted garlic
- ½ cup Mayonnaise
- 1 tsp Dijon Mustard
- 2 tsp Olive Oil
- 1 tsp Worcestershire Sauce
- 2 tsp Lemon Juice
- ¼ tsp Cayenne Pepper more or less to taste
- ½ tsp Freshly Cracked Black Pepper
- Fine or Flaky Sea Salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Using your fingers, peel away all the loose, outer layers around the head of the garlic. Ensure to leave the head intact with all the cloves connected.
- Place heads of garlic in foil, and place in an oven safe dish.
- Cut about 1/4 of an inch off the top of the garlic, leaving the tops of each clove exposed.
- Drizzle olive oil, over the heads of garlic, wrap in foil, and roast for 50-60min or until golden, soft, and caramelized.
- Set aside, and allow to cool.
- In a medium mixing bowl, add roasted garlic. Unwrap and mash with a fork.
- Add mayonnaise, mustard, olive oil, Worcestershire sauce, lemon juice, cayenne pepper, salt and black pepper. Mix until well combined.
- Refrigerate for at least 20-30mins to ensure flavours infuse and meld together.
- Turn up the temperature of the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Peel and cut sweet potatoes into 1/4 inch sized fry sticks. Split the batch in half, placing them on the two baking sheets.
- Sprinkle the sweet potato fries with cornstarch. Toss until the fries are lightly coated in powder. Then do the same with the olive oil (ensure you coat with cornstarch first), and arrange in a single layer, ensuring not to overcrowd.
- Bake in oven, for around 15-20 mins, and then flip. Re-arrange into a single layer, ensuring not to overcrowd.
- Return to the oven, and bake for another 10-15 minutes, or until crispy. Keep an eye on them as they have a tendency to go from crispy to burnt real quick.
- Remove from oven, season immediately with salt, pepper, parsley for garnish.
- Serve with roasted garlic aioli, and enjoy!
