Appetizers

January 7, 2021

Garlic Sweet Potato Fries with Spicy Aioli

Garlic Sweet Potato Fries are thin, crispy, baked fries, covered in a delicious mixture of herbs and spices. Dip them in a spicy plant-based aioli for a delicious app.

Garlic Sweet Potato Fries

Anyone else a HUGE sweet potato fan? I am! Sweet potatoes have so much more flavor than regular potatoes and they often have more nutrients.

The vibrant orange color indicates the presence of antioxidants. Pro tip: eat foods ranging across the colors of the rainbow - each color has different antioxidants!

Anyways, not only am I a sweet potato fan, I'm also a sweet potato fry fan. Who doesn't want to eat fries? Seriously. I'll make a batch of these and they'll be gone the same day. Fries are so tasty!

And don't get me started on the aioli sauce. Plant-based aioli is just as delicious as 'regular' aioli. And this aioli has a kick of spice to complement the rich sweet potato flavor. So good.

Let's dig in!

Garlic Sweet Potato Fries

Recipe Features

  • Dietary needs — this recipe is oil-free, dairy-free, plant-based, gluten-free, and sugar-free
  • Perfect side or snack — these fries are quick and easy to make and can be served as part of a meal or eaten alone as a snack
  • Healthy fries — these fries are baked, not fried, and they use sweet potatoes, which have a wider variety of nutrients than white potatoes

Garlic Sweet Potato Fries

Ingredients

Sweet Potato Fry Ingredients

  • Sweet Potatoes: Many fry recipes will ask you to peel the potatoes. The peel of the potato has the most nutrients, especially fiber, so we'll leave the skins on! You won't even notice.
  • Nutritional Yeast: For a cheesy flavor on the fries.
  • Oregano: I used dried oregano.
  • Garlic: I used freeze dried garlic, but you could sub garlic powder - just cut the amount in half.
  • Smoked Paprika: For a smoky, sweet flavor.
  • Salt & Pepper: Salt and pepper enhance the flavor of the other spices. Don't be afraid to add a little extra.

Spicy Aioli Ingredients

  • Cashews: Cashews make the base of this aioli - we'll blend them up to create a paste of sorts. Make sure to use raw cashews for this recipe.
  • Dijon Mustard: Mustard adds a delicious tang to the aioli.
  • Tahini: For a bit of thickness. Tahini is a neutral flavored spread that won't alter the flavor of the aioli too much.
  • Lemon Juice: For some extra tang.
  • Garlic: The umami flavor of garlic is a classic flavor in most aioli recipes. Even though I used dried garlic for the fries, I recommend using fresh garlic for the aioli.
  • Cayenne: For spice!
  • Non-Dairy Milk: Milk will thin out the aioli and help it become saucy. Choose an unsweetened, unflavored, neutral-tasting milk like almond or oat.

Garlic Sweet Potato Fries

How to make Garlic Sweet Potato Fries with Spicy Aioli

Step 1. Preheat the oven to 450. Line a baking sheet with parchment paper.

Step 2. Soak the cashews in boiling water. We need them to be soft so that they can blend into an aioli. Set aside while you work on the sweet potatoes.

Step 3. Cut the sweet potatoes into thin matchsticks. Toss them with spices.

Step 4. Arrange in a single layer on the baking sheet. Bake for 15-20 minutes. Stir and bake again for 15-20 minutes.

Step 5. Meanwhile, drain the cashews after they have soaked for 20-30 minutes. Add cashews and aioli ingredients to a food processor and process until combined.

Step 6. To serve, sprinkle any excess herbs over the fries then drizzle with the aioli sauce. Enjoy!

Garlic Sweet Potato Fries

Preparation and Storage

Preparation: If you want to make the aioli sauce ahead of time, you can. This sauce will keep well in the fridge for around a week.

Storage: I recommend that you eat these fries straight out of the oven - they will still be crispy and hot. If you don't finish them all, you can store both the fries and the aioli in the fridge for a week. Reheat the fries in the oven until warm to avoid soggy fries.

Garlic Sweet Potato Fries

Recipe Prayer

Thank you God for healthy versions of our favorite foods. Thank you for giving us nutrient-dense foods to fuel our bodies. Amen.

Related Recipes

Want more sweet potato recipes? Check out my other sweet potato fry recipes: Baked Sweet Potato Fries and Sweet Spiced Sweet Potato Fries.

Or try some of my other sweet potato recipes:

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Garlic Sweet Potato Fries with Spicy Aioli

Garlic Sweet Potato Fries are thin, crispy, baked fries, covered in a delicious mixture of herbs and spices. Dip them in a spicy plant-based aioli for a delicious app.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

40

min

total:

50

min

Ingredients

Sweet Potato Fries

  • 2 Medium Sweet Potatoes
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Freeze Dried Garlic
  • 1 Teaspoon Smoked Paprika
  • Salt & Pepper

Spicy Aioli

  • 1/4 Cup Raw Cashews
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Tahini
  • 1 Tablespoon Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Cayenne
  • 4-6 Tablespoons Non-Dairy Milk

Instructions

  1. Preheat the oven to 450. Line a baking sheet with parchment paper.
  2. Soak the cashews in boiling water. Set aside.
  3. Cut the sweet potatoes into thin matchsticks. Toss them with spices.
  4. Arrange in a single layer on the baking sheet. Bake for 15-20 minutes. Stir and bake again for 15-20 minutes.
  5. Meanwhile, drain the cashews after they have soaked for 20-30 minutes. Add cashews and aioli ingredients to a food processor and process until combined.
  6. To serve, sprinkle any excess herbs over the fries then drizzle with the aioli sauce. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography