Roasted Sweet Potato Fries

My friend Sarah showed up at a dinner party with a tray of these golden fries one evening, and I remember being skeptical about sweet potatoes until I bit into one—crispy outside, almost creamy within, with that smoky spice hitting just right. The chipotle mayo disappeared before anything else on the table, and I found myself asking for the recipe before dessert even arrived. Now they're my go-to when I want something that feels indulgent but comes together in under an hour, no fancy equipment required.

I made these for a casual Sunday gathering last spring, and watching people reach for fry after fry while barely touching the other sides was both hilarious and oddly satisfying. Someone asked if they were store-bought, which felt like the ultimate compliment for something so simple.

Ingredients

• Sweet potatoes (2 large, about 800 g): Look for ones that are firm and relatively uniform in size so they cook evenly; peeling them while raw is easier than after roasting.
• Olive oil (2 tbsp): This is your key to crispiness—don't skimp, but don't drown them either.
• Smoked paprika (1 tsp): Gives that depth without heat; it's what makes these taste like more than just seasoned potatoes.
• Garlic powder (1/2 tsp): Adds savory notes that balance the natural sweetness perfectly.
• Sea salt and black pepper (1/2 tsp and 1/4 tsp): Always taste as you go—you might want slightly more depending on your palate.
• Cayenne pepper (1/4 tsp, optional): Only add this if you want heat; it's genuinely optional and easy to skip.
• Mayonnaise (1/2 cup): Use whatever kind you prefer—regular, light, or vegan all work beautifully here.
• Chipotle peppers in adobo (1–2): This is where the magic happens; finely chop them and don't waste that adobo sauce.
• Lime juice (1 tsp): Brightens everything and cuts through the richness of the mayo.
• Garlic clove (1 small, minced): Fresh garlic makes a difference in the mayo; don't use powder here.

Instructions

Get your oven ready and prep your workspace:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper—this matters more than you'd think for even cooking and easy cleanup.

Toss the fries with seasoning:

In a large bowl, combine your sweet potato fries with olive oil and all the dry seasonings, making sure every piece gets coated evenly. If they look dry, add a drizzle more oil; they should look slightly glossy.

Spread them out properly:

Arrange the fries in a single layer on your baking sheet without crowding—they need space to crisp up, not steam.

Roast and flip:

After 15 minutes, take them out and flip each batch so the other side gets golden and crispy, then roast for another 12–15 minutes until the edges are caramelized. You'll smell when they're getting close.

Make the mayo while they cook:

In a small bowl, whisk together mayonnaise, finely chopped chipotle peppers, adobo sauce, lime juice, minced garlic, and a pinch of salt until smooth. Taste and adjust the spice level—if you want it smokier, add another half pepper.

Finish and serve:

Let the fries cool for just a minute or two straight out of the oven so they set into their crispiest form, then serve hot with the mayo alongside for dipping.

Save to Pinterest

I served these at a potluck once where someone with strict dietary restrictions could actually eat without modifications, and the relief on their face when they realized these were naturally gluten-free and vegan-friendly (with vegan mayo) made me realize food isn't just about taste—it's about inclusion. That moment changed how I think about what I cook for others.

The Secret to Crispy Sweet Potato Fries

The trick isn't complicated, but it does require attention: uniform thickness matters because thin spots will char while thick spots stay soft, so spend a moment cutting them consistently. Temperature is your friend too—425°F is hot enough to caramelize the outside quickly while keeping the inside tender, and those last few minutes where they go from golden to deep amber are when they transform. I learned this the hard way after two batches of soggy fries before I figured out what was different.

Making the Chipotle Mayo Your Own

This mayo is your canvas more than a strict recipe—the 1–2 chipotle peppers are a starting point based on your heat tolerance and the specific peppers you grab. Some are fiercer than others, so taste as you go and add more adobo sauce if you want extra smokiness without extra heat. I've also added a tiny squeeze of honey once when the mayo was too sharp, and lime zest instead of just juice when I wanted brightness without extra liquid.

When to Serve Them and How to Store Leftovers

These shine brightest served immediately while they're still warm and at peak crispiness, though they hold up reasonably well for a couple hours at room temperature if you're taking them to a gathering. The mayo keeps refrigerated in a covered container for about a week, and honestly, it's good on things beyond fries—I've used it on sandwiches, as a dip for veggies, and even dolloped on tacos.

• If you do have leftovers, reheat the fries in a 200°C oven for 10 minutes to restore some of that crispness rather than microwaving them.
• The mayo can separate slightly after a day or two; just give it a quick stir and it comes right back together.
• These pair perfectly alongside grilled chicken, burgers, or served as a snack at parties when you want people to remember what you brought.

Save to Pinterest

What started as Sarah's party trick has become one of my most-requested dishes, and I love that it's so simple I can make it without thinking while genuinely impressing people. It's proof that good food doesn't require complexity, just a little care and the right ingredients coming together at the right temperature.

Common Questions

→ How do I get crispy fries?

Soak cut potatoes in cold water for 30 minutes, then dry them thoroughly before cooking to remove excess starch.

→ Can I use an air fryer?

Yes, cook the fries in a single layer at 400°F for 12-15 minutes, shaking the basket halfway through cooking.

→ Is the chipotle mayo very spicy?

It has a moderate heat level. You can adjust the spice by using fewer chipotle peppers or less adobo sauce.

→ Can I make the dip vegan?

Yes, simply substitute the regular mayonnaise with your favorite vegan mayonnaise alternative.

→ What main dishes pair well?

These fries pair excellently with grilled chicken, burgers, or can be served as a standalone party snack.