Let Me Tell You About These Fries (Pull Up a Chair)

Alright, let me paint the scene: it's a rainy Tuesday, I'm staring at a couple of sad sweet potatoes on the counter, and I'm thinking, "Do I really want to just roast these again?" (Answer: not really.) Suddenly, inspiration strikes — why not make fries? Not the soggy kind, but those crispy, seasoned sweet potato fries that make you wonder why anyone ever bothers with regular potatoes. And of course, you've gotta have something to dip them in, so chipotle mayo it is. My cousin tried to call dibs on the last batch — needless to say, things got heated. I've made this recipe so many times now, it's like muscle memory, but I still forget to buy parchment paper half the time. Typical me.

Why You'll Love These Fries (No, Seriously)

I make these when I want something that feels like takeout but is actually doable on a weeknight. My family goes a bit bananas for them (especially when I toss in extra smoked paprika — my youngest swears it's the secret). The first time I tried making sweet potato fries, they turned out soggy, which was tragic, but after a bit of trial and error (and maybe a few burnt batches, let's be honest), I finally cracked the code. Plus, that chipotle mayo? I could eat it with a spoon. Not that I have. Well, maybe once.

Gathering the Ingredients (The Fun Bit)

2 large sweet potatoes (I sometimes just use 3 small ones if that's what I've got — no biggie)
2 tablespoons olive oil (honestly, any neutral oil works; Grandma swears by sunflower but I can't taste the difference)
1 teaspoon smoked paprika (hot or sweet, you do you)
½ teaspoon garlic powder (sometimes I just mince a fresh clove when I'm feeling fancy)
¼ teaspoon cayenne pepper (optional — I skip this for my spice-shy friend, but add more for myself)
½ teaspoon salt (sea salt, kosher, whatever's handy)
¼ teaspoon black pepper
For the Chipotle Mayo:
- ½ cup mayonnaise (I've used vegan mayo and honestly, it works)
- 1 chipotle pepper in adobo sauce, finely chopped (or just a spoon of the sauce if you don't want the heat)
- 1 small garlic clove, minced (powder in a pinch)
- 1-2 teaspoons lime juice (or lemon, or just skip it – it's forgiving)
- Pinch of salt

The Directions (A Little Bit of This, a Little Bit of That)

Preheat your oven to 220°C (425°F). If you forget to preheat — I always do — just tack on a few minutes later.
Peel your sweet potatoes. Or don't. I've made these with the skins on when I'm feeling lazy; they crisp up nicely. Cut them into fries — not too thin, not too thick, roughly the width of your pinky (unless you've got really dainty pinkies, then go for your index finger).
In a large bowl, toss the fries with the olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. This is where I usually sneak a taste — raw sweet potato is weird, but the seasoning is good.
Spread the fries out on a lined baking tray (or just oil it if you're out of parchment, which is pretty much always my situation). Make sure each fry gets its own personal space — otherwise they'll steam and go soggy. Trust me, I've made that mistake.
Bake for 20 minutes, flip 'em over (tongs make it easier but your hands work too, just let them cool first), then bake another 10-15 minutes. They should look golden and a little crispy at the edges. If they seem floppy, just give 'em a few more minutes — but watch closely, they go form golden to burnt real quick.
While the fries are baking, mix up your chipotle mayo in a little bowl: mayo, chipotle, garlic, lime juice, pinch of salt. Stir well and taste. Need more zing? Add more lime. Too spicy? A bit more mayo. There's no wrong answer here.
Once the fries are done, let them cool for a minute (unless you're like me and can't wait — just don't burn your tongue).

Notes from My Kitchen (AKA Things I Wish I'd Known)

Actually, I find it works better if you soak the cut fries in cold water for 30 minutes then dry them off — they turn out crispier, but honestly, most days I skip this step.
Don't overcrowd the pan. If you do (and I have, plenty), you'll end up with steamed fries. Not the end of the world, but not what we're after here.
If you forget to flip the fries halfway, it's not a disaster. Just mix them up at the end and they'll still taste good (maybe a bit uneven, but whatever).

Variations I've Tried (and a Few That Flopped)

Sometimes I sprinkle parmesan over the fries right as they come out of the oven — that cheesy crunch is next level.
I've swapped the chipotle for Sriracha in the mayo on occasion — works in a pinch and is less smoky, more tangy.
I once tried tossing the fries with curry powder instead of paprika, but, well, it was a bit odd. Not terrible, but not my favorite.
If you want to go wild, dunk the fries in blue cheese dressing. My uncle says it's "life-changing" (a bit dramatic, but he's not wrong).

What If I Don’t Have All the Equipment?

Honestly, you don't need much. A sharp knife (or just a halfway decent one — I've managed with the dull one in my drawer), a big bowl, and a baking tray. No parchment? Just oil the tray extra well. No tongs? Use a spatula or just your hands (I've definitely done that — just be careful, it's hot). If you want to get fancy with an air fryer, check out Kenji's method; but oven-baked is honestly less fuss.

Seasoned Sweet Potato Fries with Chipotle Mayo

How to Store Them (If You Have Any Left)

Pop any leftover fries in an airtight container in the fridge. They'll keep for a couple days, but — and this is the honest truth — in my house they never last more than a day. Reheat in the oven at 200°C (400°F) for a few minutes to get the crisp back. Microwaving makes them a bit sad, but it's still better than nothing. Mayo keeps for 3-4 days, if you can resist eating it all.

How I Like to Serve These (Totally Optional)

We usually pile the fries onto a big plate, scatter over some chopped cilantro, and plop the mayo in the middle for dipping. I like to add a squeeze of extra lime over the whole lot. Sometimes we eat them as a side for chicken burgers or just on their own while watching telly. My sister swears by adding a fried egg on top — weirdly delicious, actually.

Pro Tips (Or, Things I’ve Messed Up So You Don’t Have To)

I once tried rushing the flipping step, thinking it wouldn't matter. It did — some fries were burnt, others floppy. Take the time, trust me.
If you use too much oil, they'll go greasy instead of crispy. Less is more here (I learned that one the messy way).
And don't be afraid to taste as you go. The seasoning makes all the difference, and everyone's tastebuds are a bit different.

FAQ (Because I Get Asked These All the Time)

Can I freeze these fries? Well, you can, but I think they go a bit mushy after reheating. I'd just make a fresh batch if you can.
What if I don't have chipotle peppers? Use a dash of smoked paprika and a splash of hot sauce in your mayo. Not the same, but close enough.
Are these gluten-free? Yep! Unless you use a weird brand of mayo. Always check the labels if that's a thing for you.
Can I use regular potatoes? Sure, though the texture's different. Russets are probably best, but sweet potatoes just have that magic.
What if my fries aren’t crispy? Try spacing them out more and using a hotter oven. Or just enjoy them as they are — not everything needs to be perfect, right?

Oh, and while I’m thinking of it — if you’re after more sweet potato ideas, I sometimes browse Minimalist Baker’s recipes for inspiration. So many good ones!

Seasoned Sweet Potato Fries with Chipotle Mayo