Crispy, smoky sweet potato fries with a zesty chili aioli dipping sauce – baked not fried!
There are times where I legitimately feel like my brain isn’t working. These are probably not things I should say on the internet for the world to see, but whatever. I’m working on keeping it real remember?
I’d consider myself a pretty smart girl. Not trying to toot my own horn, but I can figure a thing or two out without a whole lot of hand-holding. Evidently a Keurig machine is not one of those things I can figure out. I’d like to preface this by saying I’ve used the same coffee machine every day since my junior year of college (clearly the best $20 I’ve ever spent). It’s a miniature old school drip machine with a programmable timer that starts brewing a few minutes before my alarm each morning so the scent of coffee eases me into consciousness. That little guy has been clutch for 5+ years now and is very simple. I have the water to coffee ratio down for my perfect cup of joe. But the Keurig? Not so much.
The other day I ran out of coffee filters so I used my dad’s Keurig with a refillable K-Cup filter. I was able to get it all started, thinking I was on the right track until coffee and coffee grinds went spewing everywhere. Literally shooting out of the machine in every which direction. Um, what the what? I couldn’t even tell you what I did to make that happen. I can tell you I immediately took my butt to the store to buy some more filters, because I’m not trying to give myself another (unintentional) coffee facial. Moving on…
What does any of this have to do with sweet potato fries? Well, nothing really but it’s a pretty funny story and I wanted to share it. Although I will say, I am a lot better at making sweet potato fries than I am at using a Keurig. Thankfully.
Sweet Potato Fries > French Fries, hands down. I won’t even debate that one. A good sweet potato fry is the key to my heart. Veggie Grill apparently knew this, and lured me in with their sweet potato fries and dipping sauce. They’re just so good. Now that I’m living in the ‘burbs with no VG in sight, I made it my personal mission to recreate this smoky sweet potato goodness at home.
And you bet your bottom dollar I did.
Aside from having a delicious smokiness, these fries are also good and crisp. It’s not an easy feat for a baked sweet potato fry, but I’ve got you covered. Dip those crispy little fries in this sauce, and you’ll be a very happy camper. Let’s do this.
- Fries:
- 2 Large Sweet Potatoes
- 2 Tablespoons Coconut OIl, melted
- ½ Teaspoon Paprika
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Garlic Powder
- ⅛ Teaspoon Cayenne (more if you like spicy!)
- Salt and Pepper to taste
- Dipping Sauce:
- ¼ Cup Veganaise
- 1 Tablespoon Lemon Juice
- ¼ Teaspoon Paprika
- 1 Teaspoon Sriracha
- ¼ Teaspoon Garlic Powder
- 1 Teaspoon Honey
- ½ Teaspoon Apple Cider Vinegar
- Preheat oven to 450F.
- Thoroughly wash and dry the sweet potatoes, then slice into thin fries and place in a large bowl.
- Add oil and spices to the sweet potatoes, and toss to thoroughly coat.
- Transfer to a parchment lined baking sheet and spread in an even layer. You don't want the fries too close to each other - they won't get as crispy.
- Bake at 450F for 20 minutes, flipping halfway through.
- While the fries are baking, whisk together the ingredients for the dipping sauce until well combined.
- Optional (but helps with crispiness!): With the fries still in the oven, turn off the oven and leave the door slightly ajar for 5 minutes.
- Serve immediately.
Which do you prefer, sweet potato fries or regular fries?
Omgggg these look so good and crispy! And the sauce! So glad I came across your blog, Les–it is absolutely beautiful!
Thanks so much for stopping by Emilie! And YAS girl, this is one of my absolute favorite recipes.