Roasted Sweet Potato Fries (Printable)

Crispy oven-roasted fries with smoky chipotle mayo.

# What You Need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (about 28 oz), peeled and cut into 1/2-inch thick fries
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp cayenne pepper (optional)

→ Chipotle Mayo

08 - 1/2 cup mayonnaise (regular or light)
09 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
10 - 1 tsp adobo sauce
11 - 1 tsp lime juice
12 - 1 small garlic clove, finely minced
13 - Pinch of salt

# How to Make It:

01 - Heat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato fries with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cayenne pepper until evenly coated.
03 - Spread the fries in a single layer on the prepared baking sheet, avoiding overcrowding.
04 - Roast for 15 minutes, then flip fries and roast for an additional 12 to 15 minutes until edges are golden and crisp.
05 - While fries roast, combine mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, minced garlic, and salt in a small bowl. Mix thoroughly and refrigerate until serving.
06 - Remove fries from oven, let cool slightly, and serve warm alongside chipotle mayonnaise.

# Expert Suggestions:

01 -
  • They get impossibly crispy on the outside while staying tender inside, no deep fryer required.
  • The chipotle mayo tastes like you spent way more time than you actually did.
  • Naturally gluten-free and vegetarian, so it works for almost any table.
02 -
  • Soaking the cut potatoes in cold water for 30 minutes before seasoning removes excess starch and is what actually makes them crispy instead of just soft—this changed my results completely.
  • Pat them completely dry after soaking, or the oil can't do its job and you'll end up with steamed potatoes instead of roasted ones.
  • Don't flip them more than once or they'll break apart and lose their shape.
03 -
  • Cut your sweet potatoes into uniform 1/2-inch sticks so they roast evenly—thicker pieces won't crisp up in time, thinner ones burn.
  • Use a sharp knife and cut on a damp paper towel so the board doesn't slide around and steal your focus or your fingertips.
  • If your oven runs cool, rotate the baking sheet halfway through the second roast for more even browning.

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