Sweet Potato Fries with Smoked Paprika Mayo

One dish I find myself making again and again is Sweet Potato Fries. They're quick, simple, and relatively healthy. They work as a side dish or a snack. And I pretty much always have at least one sweet potato on hand. 

I've spoken with a lot of people who are intimidated by the sweet potato fry. They complain that their fries turn out too soggy or too burnt. This can definitely happen (normally due to the use of too much oil for the former or an excessively hot oven for the latter). But I think I have figured out a fail-proof recipe that results in a fry that is soft and sweet in the middle and perfectly crisp on the outside.

To start, we season our fries. I like to keep things simple: flaky sea salt, classic cracked pepper and some crushed red pepper for heat.
Next, we cut our fries into 1/4-inch matchsticks. It's very important that you take care to cut your fries to the same size and thickness. This helps with even cooking. Dress with olive oil and seasoning. And into the oven they go...
I like to serve these fries with a sweet smoked paprika mayo and an ice cold beer. Ideal for weekend snacking.
Sweet Potato Fries with Smoked Paprika Mayo

2 medium sweet potatoes, cut into 1/4 inch matchsticks
2 tablespoons extra virgin olive oil
3/4 teaspoon crushed red pepper (use more or less depending on heat preference)
sea salt and pepper to taste

1/3 cup mayonnaise
1 teaspoon sweet smoked paprika

Preheat oven to 450.

Combine sweet potatoes, olive oil and seasoning on a large rimmed baking tray. Spread potatoes in an even layer. Bake for 15 minutes and then flip potatoes for even cooking. Bake for an additional 8-10 minutes. Allow to cool slightly before serving.

Mix mayonnaise and smoked paprika until well combined. Serve alongside fries.


  1. Yum!
    Are the fries better with or without the potato skin left on?
    Whenever I cook with sweet potato I have always taken the skin off..

    1. I like them with the skins on because they get extra crispy but the recipe works either way!

  2. Hi Deborah, looks great! Is it possible to make a batch and keep frozen/fridge - reheat the next day or so?

    1. Hi Sarah! I have never frozen a batch before so I can't say for sure but they are fine kept in the fridge and then reheated the next day. If you experiment with freezing them, let me know how they turn out!

  3. These sound delicious, thanks for sharing.


  4. Try these with a blue cheese dip (blue cheese & cream fraiche)!