Name: Sweet Potato Fries with Pesto Aioli
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American

Pesto & Potatoes Verified

July 9, 2025

13 Ingredients

MEDIUM

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.

Sweet Potato Fries with Pesto Aioli cover

From the Cook

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Sweet Potato Fries with Pesto Aioli

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 6 other allergens identified

Instructions

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Instructions

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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.