Garlic Parmesan Sweet Potato Fries with Spicy Aioli.
Garlic Parmesan Sweet Potato Fries with Spicy Aioli…crispy, oven-baked, and heavy on the cheese…these are the best homemade sweet potato fries. Thin cut sweet potatoes tossed with garlic and fresh oregano, oven-baked until perfectly crisp on the outside, yet perfectly soft inside. Toss the hot fries with butter and freshly grated parmesan and manchego cheese. Then serve them up with a spicy aioli…plus a side of ketchup. The best, slightly addicting appetizer, afternoon snack, or side dish to accompany just about any meal!
I had every intention of sharing the sweetest cookie recipe with you guys today (don’t worry, they’re coming very soon). But after last week’s everything ranch cheese and pretzel snack mix, something inside me said that I needed to switch things up and continue on with my September “game day” eats. Not that sweet potato fries are really game day eats, but then, they kind of are, right? I mean they’re snacky, finger foods.
And most importantly, these fries really are delicious. They’re certainly not your average sweet potato fry.
With the football season in full swing, and with so many of us having a bit more time after work and on the weekends these days, I figured now is the time to fully embrace the game day eats. So today, we have garlicky, parmesan, sweet potatoes…with a little creamy dip too. All I really have to say about these fries are – yum!
When I was a kid, my dad would make either regular homemade fries or sweet potato fries (also known as thicker cut potatoes wedges). He’d usually make them on nights when he wanted to switch things up from the usual steamed rice side dish. Dad’s fries were always so good. He’d season his regular fries with seasoned salt. But his sweet potatoes fries he always made a little differently. He’d toss on salt, pepper, and lots of minced garlic (as in the minced garlic from the jar, my dad loved the pre-minced garlic). And I remember them being delicious.
I’ve made my fair share of sweet potatoes fries at this point, but these fries remind me a bit of my dad’s…with maybe just a little more flavor.
The (simple and easy) process.
As you might guess, these sweet potatoes fries are pretty simple and easy. But don’t let their simplicity fool you, these are some of the best fries.
You’ll want to start by cutting the sweet potatoes into thin matchsticks and then baking them with olive oil, smoky paprika, and lots of fresh oregano. The key to a crisp oven-baked fry is to not overcrowd the baking sheet. If you have too many potatoes crowding the pan, the fries will steam instead of crisp. I like to use two baking sheets to ensure the fries have plenty of room to get nice and crispy. It’s better to have extra space on the baking sheet than a pan full of soggy fries.
Once the fries have finished baking, toss the hot fries with the butter, parmesan, and manchego cheese. This triple combination is what makes these fries extra special. The parmesan adds the salty flavor while the manchego adds sweetness and a touch of nuttiness. It’s such a good combination and one that’s just a little bit unexpected.
Finish with a sprinkle of flaky sea salt, and done.
So simple and pretty (I love the color of sweet potatoes), and of course, so very GOOD.
Now, the spicy aioli.
For the ailoi, I made a “cheaters” mayo. I just used my favorite avocado oil mayo, lots of fresh lemon, and a good pinch of cayenne pepper for some added heat. I kept this mayo simple. I just wanted a creamy dip for the fries that wouldn’t actually outshine the fries themselves.
The aioli dip just makes them better.
I’m warning you now, these fries are hard to stop eating. The good news is that they’re actually pretty good for you. Hello to oven-baked sweet potatoes…delicious, healthy food!
My recommendation? Make a double batch. These fries always go fast every time I serve them. They’ll make the perfect appetizer, snack, and/or dinner accompaniment to just about any upcoming fall meal.
Looking for other fall sweet potato recipes? Here are a few ideas:
Lastly, if you make these Garlic Parmesan Sweet Potato Fries with Spicy Aioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Garlic Parmesan Sweet Potato Fries with Spicy Aioli
Crispy, oven baked, and heavy on the cheese...the best homemade sweet potato fries!
1. Preheat the oven to 425 degrees F.
2. Place the sweet potatoes on a large baking sheet and toss with olive oil, paprika, and a large pinch each of salt and pepper. Spread the fries out in an even layer. Do not overcrowd the pan. If needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip, and toss with the oregano. Return to the oven and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.
3. Melt the butter and garlic together in a small pan over medium heat. Remove the fries from the oven and gently toss with the garlic butter, parmesan, and manchego.
4. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt.
5. Serve the fries with spicy aioli and ketchup. ENJOY!
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