Crispy Sweet Potato Fries with Chipotle Mayo (Printable)
Golden, crunchy sweet potato fries paired with smoky, spicy chipotle mayo. Easy to make and perfect as a side or appetizer.
# What You Need:
→ Sweet Potato Fries
01 - 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1/2-inch sticks
02 - 2 tablespoons cornstarch
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Chipotle Mayo
08 - 1/2 cup mayonnaise
09 - 1 chipotle pepper in adobo sauce, finely chopped
10 - 1 teaspoon adobo sauce from the chipotle can
11 - 1 teaspoon fresh lime juice
12 - 1 small garlic clove, minced
13 - Pinch of salt
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato sticks with cornstarch until evenly coated.
03 - Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, salt, and black pepper. Toss again to coat evenly.
04 - Spread fries in a single layer on the prepared baking sheet, ensuring they do not touch.
05 - Bake for 15 minutes, flip fries, and bake for another 10-12 minutes until golden and crispy.
06 - While fries bake, combine mayonnaise, chopped chipotle pepper, adobo sauce, lime juice, minced garlic, and a pinch of salt in a small bowl. Mix well and chill until ready to serve.
07 - Remove fries from oven; sprinkle with extra salt if desired. Serve immediately with chipotle mayo.
# Expert Suggestions:
01 -
- The cornstarch trick creates an almost glass-like crunch that regular potato fries cant touch, all while maintaining that sweet interior.
- You can customize the heat level of the chipotle mayo to suit even your pickiest eaters while still keeping that addictive smoky flavor.
02 -
- Soaking the cut sweet potatoes in cold water for 30 minutes before starting removes excess starch and dramatically improves crispiness—just be sure to dry them thoroughly afterward.
- Never crowd the baking sheet—I learned after multiple soggy batches that each fry needs its personal space to develop that perfect texture.
03 -
- The difference between good and great sweet potato fries is in the spacing—I use two baking sheets for one batch rather than cramming them all onto one.
- When making the chipotle mayo, mince the garlic on a cutting board with a pinch of salt to create a paste that distributes evenly without raw garlic chunks.