Sweet Potato Fries with Aioli

Sweet potato fries with aioli, the perfect creamy dipping sauce studded with garlic and fresh lemon. These make a great side dish for burgers and can also stand alone as an appetizer. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: sides
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 2 sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 cloves garlic, grated (see notes)


  1. Preheat oven to 400° F. Line a half sheet pan with parchment paper and set aside.
  2. Scrub sweet potatoes under cool running water, then slice into fries. Move to a large bowl.
  3. Add oil and spices to a small bowl and whisk until well combined. Pour over fries and toss to coat.
  4. Transfer fries to a sheet pan and roast for 30 minutes, flipping once.
  5. Meanwhile, make the aioli: combine mayonnaise, lemon juice and grated garlic in a small bowl. Let stand while potatoes finish cooking.
  6. Serve the sweet potato fries fresh out of the oven with the aioli sauce on the side for dipping.



  • I like to use a microplane for grating garlic so it’s very fine and easy to incorporate into sauces and spreads. if you don’t have one feel free to use a garlic press or just mince as finely as you can with a sharp knife.
  • Japanese sweet potatoes are white inside and work really well if you can find them! I also like the presentation of these a bit more.
  • These fries are best enjoyed immediately, but if you do have leftovers, I recommend reheating in a toaster oven rather than microwave to keep them crisp. 


Keywords: vegetarian football food, homemade french fries, oven roasted fries