Aioli Sweet Potato Fries

Bake the Sweet Potato Fries

1. Clean and peel the sweet potatoes. Cut off its ends, and slice it in half lengthwise. Place the flat side down, and cut lengthwise again into ¼ to ½-inch slabs (approximately 0.6cm – 1.2cm). Finally, cut these slabs into sticks, creating fries. Do not cut them thickly, as they will not crispen up properly.
2. Soak the fries for 30 minutes or overnight, in ice-cold water. This is an optional step, but I highly recommend not skipping it as this helps remove some of the excess starch, leading to a crisper bake.
3. Line two baking sheets (trays) with parchment paper and set them aside. Preheat your oven to 425°F (220°C). You can also make the fries using your air fryer (see notes below).
4. Drain the fries and blot them with a clean kitchen cloth. For crispy fries, ensure that the fries are properly dry before proceeding with the next step.
5. Add the fries to a large bowl and season them with salt and black pepper. Add the cornstarch then toss until the fries are evenly coated. Add oil, then toss again. Tossing them in cornstarch before adding the oil also leads to a crispy exterior.
6. Arrange the fries in a single layer on the lined baking sheets (trays). Do not overlap them, otherwise, they will turn out soggy.
7. Bake the fries for 15 minutes. Prepare the spicy aioli sauce while the fries are baking (see instructions below). Flip and bake on the other side for a further 10-15 minutes or until the tops start to darken and the sweet potato fries are cooked through.
8. Season the sweet potato fries with paprika, and garlic powder, then serve immediately with the spicy aioli sauce.

Make the Aioli Dipping Sauce

1. Combine the mayonnaise, Sriracha, garlic powder, sugar (optional) and lime juice in a bowl, until you obtain a uniform color. Serve your spicy aioli or immediately transfer it to an airtight container and keep it in the fridge for later.