Serves 4
40 min
Crispy Baked Sweet Potato Fries with Chipotle Lime Aioli
Recipe GLPRd344a14cb9765c
Golden, crispy oven-baked sweet potato fries with a warm hint of cinnamon, paired with a smoky chipotle lime aioli for dipping. This restaurant-quality side dish is naturally gluten-free and dairy-free, making it perfect for any table.
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Ingredients
3 large sweet potatoes, cut into ¼-inch strips
3 tablespoons olive oil
¼ teaspoon ground cinnamon
Salt and black pepper to taste
½ cup mayonnaise
1 large chipotle pepper in adobo sauce
1 teaspoon fresh lime juice
⅛ teaspoon garlic powder
1 teaspoon fresh chopped chives
Directions
Preheat your oven to 450°F.
Peel the sweet potatoes and cut them into uniform ¼-inch thick strips. Place the strips in a large bowl and drizzle with the olive oil. Sprinkle the ground cinnamon, salt, and black pepper over the potatoes and toss gently until every strip is evenly coated with the oil and seasonings.
Line two large baking sheets with parchment paper. Arrange the sweet potato strips in a single layer on each sheet, making sure they do not overlap. This allows them to crisp up evenly.
Bake for 15 to 17 minutes. The fries should begin to brown around the edges but may still feel slightly soft.
Carefully remove the baking sheets from the oven and flip each fry to expose the other side. Return both sheets to the oven and bake for another 15 to 17 minutes until the fries are golden brown and crispy on both sides.
Remove the baking sheets from the oven and transfer the crispy fries to a clean plate to cool for a few minutes.
While the fries cool, prepare the aioli. In a small bowl, combine the mayonnaise, chipotle pepper in adobo sauce, fresh lime juice, garlic powder, and chopped chives. Mix until the chipotle is finely broken up and the aioli is smooth and well blended, with a vibrant reddish color and smoky flavor.
Serve the warm crispy sweet potato fries alongside the chipotle lime aioli for dipping.
