These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations for this blog, and it’s one I’ve made for years.
The oven-baked fries are a great appetizer or party snack on their own, or you can pair them with your favorite burger or sandwich to complete a weeknight meal. The fries get nice and crispy on the outside and carry that crunch for scooping up plenty of Pesto Aioli.
Of course you could make these in the air fryer, if that’s your thing. But there’s just something about lining up the individual fries in perfect order on large baking sheets that’s so satisfying.
- 2 pounds sweet potatoes (about 2 large potatoes)
- 2 tablespoons olive oil
- 1 to 1½ teaspoons kosher salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- For the aioli:
- ¼ cup prepared pesto
- ¾ cup mayonnaise
- ½ lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon whole grain mustard
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.
In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.
Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.
Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.
Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.
For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.