Crispy Baked Sweet Potato Fries with Chipotle Aioli

French fries are one of my favorite comfort foods – salty, carby goodness! I rarely ever order my own side of fries when eating out, with the exception of a few places that make the thick-cut version like Ted Montana’s Grill or Fuddruckers, oh my! My preference is a thicker fry instead of shoestring so I can really taste the potato instead of just the fried coating on the outside.

I’ve made my own baked versions numerous times, with both white and sweet potatoes, but my sweet potato fries always turned out limp and soggy. When I ran across a tip for crispy baked sweet potato fries in an edition of Clean Eating Magazine from earlier this year, I was super excited! I finally got around to trying it out and was more than pleased. This recipe contains NO OIL, yes I know – can you believe that? For those watching your fat intake, these fries are practically fat free. Just a few tips and a foamy egg white for the coating or “batter” make the outside crispy and light. I’ve made these twice now and can’t get enough!

Although I’ve eaten these with unsweetened ketchup before, I thought I’d make a chipotle aioli for a dipping sauce for a little kick. The combo was a great afternoon snack and would be a welcome addition to any meal!

Crispy Baked Sweet Potato Fries with Chipotle Aioli


For Fries
2 medium sweet potatoes or yams
1 egg white
sea salt to taste
herbs or spices to taste (I used smoked paprika but garlic and cilantro or basil would be delicious) \

For Dipping Sauce
1/3 cup mayo or Vegenaise (low fat is fine)
1 Tbsp chopped chives
1/2 tsp garlic powder
1/4 to 1/2 tsp chipotle chili powder or other hot sauce (depending on how much heat you want)
juice from 1/2 lime (more or less to taste)
salt to taste


1. Peel the potatoes and cut into strips or wedges with even thickness (you choose on how thick you want, just make sure the thickness is the same to ensure even cooking). Soak in a bowl of cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry (you don’t want excess moisture!!). Meanwhile prepare dipping sauce (if using). In a small bowl, add all ingredients and set in fridge for flavors to meld.
2. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper.
3. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat.
4. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching.
5. Bake for 15 minutes. Take out Β and flip the fries over and return to oven for another 15 minutes or until cooked through. The thinner the fry, the shorter the time, so keep an eye on them! Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with chilled aioli!

*If you do not have a convection oven, occasionally vent the oven the allow the steam to escape. This will help crisp up the fries more.


71 thoughts on “Crispy Baked Sweet Potato Fries with Chipotle Aioli

  1. NO WAY!!! Did you really say CRISPY??? Darn, why oh why did I eat my sweet potato last Friday? I made grilled sweet potato fries (if that makes any sense…), but had I come across your recipe before, I definitely would’ve given it a try like now! There’d be nothing but a cloud of dust instead of me sitting on this chair.

    Oh well… guess I’m gonna have to wait, since I am currently sweet potatoless.

    Adding this one to my Must Try List though, just so I don’t forget (as if this were possible…)

    • I know, right!?!? Crispy and baked – yes maam! They are much lighter than the fried version of course but you still get the crisp outside – you have gotta try these next time you have a sweet potato! Your grilled version sounds delish too though!

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  3. Brilliant. I can totally picture how the egg white would solve the soggy fry dilemma. We’re big sweet potato fans at our house (soggy and all), so I’m definitely going to try this trick on the next batch. Thank you for sharing!

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  5. I finally had a chance to make these tonight and they were AWESOME! Thanks for sharing a great recipe!

    I got a bit nervous about putting them back in at 200 because they were already pretty brown, but it definitely brought them to the next level of crispiness!

    Unfortunately was lacking some ingredients for the aioli so I had them without any dipping sauce… they were so good! πŸ™‚

    • Yay! I am so glad they turned out for you! To keep mine from browning too much, I bake them in the middle of the oven – maybe that would help? It also might depend on how thick you cut them πŸ™‚ The dip is just a bonus, I agree that they are super good on their own!

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  9. I’ve never tried this before but if you soak the sweet potatoes in slaked lime water, they should stay crisp. I read this in a Thai dessert cookbook that I have. Some Thai desserts use pumpkin or sweet potato and boil it in coconut milk and apparently soaking them in slaked lime water keeps them crisp even when boiled so I imagine it will keep them crisp when baking in the oven.

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  15. The worst recipe ever! I followed the recipe and all the potatoes were stuck on the parchment paper. If you want to loose half of the potatoes and present something looking really crummy, go ahead! Not worth it!

    • I am so sorry Annie this didn’t turn out for you. I’ve made these fries on multiple occasions and never had an issue with them sticking to the parchment paper. If aluminum foil was used, I can imagine it would have stuck though. Maybe your eggs were really large and/or the ratio of egg white to sweet potato was too much? I am wracking my brain trying to figure this out…I will keep thinking on ways to improve this recipe and I apologize for the bad turn out 😦

  16. I made these last night, thank you for this awesome recipe! These are SO good!!! Soaking them is key although it takes a bit of planning ahead but I think it was totally worth it!

  17. Great recipe! I made a batch last night, on a mission to try out different sweet potato recipes on my husband (who doesn’t care for sweet potatoes) and he really liked these.


  18. i tried these tonight…while not as soggy as normal, they didn’t turn out quite as crispy as i liked. I may have not left them in the 200 long enough, I did 15 minutes and the thinner ones were getting really dark and burnt so I took them out. I’ll have to chop the potatoes more uniformly next time too…still, better than using only olive oil.

    Also for dipping sauces I took ketchup and put in some curry powder which was good and some honey and siracha sauce combined for the second sauce.

    Both of those turned out good.

    Thanks for the recipe.

    • Hi Rebecca! Thanks for the feedback! Yes, the potatoes are best when cut uniformly to ensure even cooking. I know it’s not easy to get every one of them the same so you can always remove those earlier on but you just need to keep an eye on them πŸ™‚
      IF you want to crisp them up even more, you might consider tossing the potatoes in a little bit of cornstarch – I’ve heard that helps them crisp up too..just never tried it myself!

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      • I am really sorry these did not turn out. However, they should not be oily at all since there was no oil used. I am not sure what happened there? If you didn’t pre-soak the potatoes to help remove some of the starch, I assume that would make them more soggy. The egg white really crisps them up right out of the oven but they could get soggy if they sat out for a long time.

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  22. I just made these fries and they were delicious suuuuppper crisp i didnt have parchment paper but i used aluminum foil with canola oil spread on it and in the process the fries started to stick so i just left them on the pan without the foil and they came out beautiful and super crisp thanks:) for the sause i just mixed ketchup and mayo

  23. Woah this weblog is excellent i like reading your posts. Keep up the good paintings! You know, many people are looking round for this information, you can help them greatly.

  24. Found this searching for the perfect recipe (always looking to improve). This was amazing! I think I can make it even better, and we had some issues with size consistency, but they were G-O-N-E in a heartbeat! Thank you for a great no-oil option with crunch!

  25. Just an update — we make these all the time and are addicted — I think I know what may have happened to “Annie” above. I got in a hurry and forgot to whisk the egg whites. I should have figured it out early because there wasn’t enough to really coat the fries, but I didn’t until I was flipping them and they were sticking and NOT looking like they should. then it hit me. They stuck and were not crispy. I wouldn’t say they were awful (and we ate them all anyway) but if you forget to whisk, that will definitely be a problem!

  26. I tried this tonight! I didn’t quite read the instructions correctly and my dinner ended up being ready before the end of the last 5 minutes after they were turned over and the 15-20 minutes at 200, so I just put it on broil for about 5 minutes while I got everything else ready. They were crispy and delicious! I didn’t make the dip, I’m on Weight Watchers and didn’t want the points associated with it but I bet it would be delicious! Instead I sprinkled a little cinnamon sugar over them and ate them at the end of my dinner for a delicious desert. Thanks for the recipe!

  27. I have been dying to find a way to cook crispy sweet potatoes ! So glad I found this recipe, have them in the oven right now and they look FANTASTIC !!!
    Thankyou !!!!!!!!!!!!!!

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  29. Don’t know that I would call these “crisp”. They aren’t soggy, but they still don’t have a good fry texture in my opinion. They did taste good, though, especially with a little ketchup combined with Frank’s Hot Sauce. I do also like that there is no oil involved.

  30. These are delicious!!! I hate frying things and these came out so crispy even after being in the oven instead of the fryer. Awesome recipe!!!

  31. Put the egg white mixture in a plastic bag and add the potatoes. Seal and toss in the bag then poor out onto the baking sheet. Much less mess!

  32. What I use is:

    2 sweet potatoes, cut into shoe string fries with peel on
    1 TBSP Olive Oil
    1/4 tsp Chili Powder
    1/2 tsp Garlic Salt
    Salt analld Pepper to taste

    Mix all ingredients into a bowl covering all potatoes
    Put potatoes into single layer in baking pan, put in oven at 425 for about 20 mins.

    No dressing needed

  33. I am sooooo making these TONIGHT! Have yet to find a crispy sweet potato fry so I’m very encouraged by all teh positive feedback

  34. Best recipe I’ve tried yet! Crispy outside & tender inside. The aioli is outstanding and I may eat any leftovers with a spoon! FYI – venting the oven, for those of us that wear glasses, means when you can see again through your glasses, all of the steam is now out of your oven! πŸ™‚

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  37. I am lazy about washing bowls, so I put the egg in a gallon ziplock and shook it until frothy, added my spices, and then shook one julienned crinkle cut potato. I used the 15-15-15 and they came out gorgeous! Very crisp – not one stuck!


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