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Seasoned Sweet Fries with Spicy Avocado Aioli

Sweet potatoes are peeled, sliced, seasoned and baked under high heat to get crispy on the outside, tender on the inside. Served with a quick, diary free avocado aioli on burger night!
Course Side Dish
Cuisine American
Diet Paleo, Vegetarian, Whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 293kcal
Author Lauren
Cost $4.91 / $1.23 PER SERVING



  • 1 tablespoons arrowroot powder (or cornstarch) (.17¢)
  • 1 teaspoon garlic powder (.17¢)
  • ½ teaspoon onion powder (.08¢)
  • ½ teaspoon salt (.01¢)
  • ¼ teaspoon fresh ground pepper (.01¢)
  • ½ teaspoon paprika (.12¢)
  • 2 medium sweet potatoes, peeled and cut into ½-inch thick strips ($1.74)
  • 2 tablespoons olive oil (.62¢)
  • 2 tablespoons fresh parsley (optional) (.10¢)


  • 1 garlic clove, sliced (.10¢)
  • 1 teaspoon Dijon mustard (.01¢)
  • 1 large egg yolk (.20¢)
  • 2 teaspoons fresh lime juice, about ½ a large lime (.15¢)
  • teaspoon cayenne pepper (.01¢)
  • ½ small avocado, peeled and roughly sliced (.80¢)
  • 2 tablespoons olive oil (.62¢)



  • PREPARE: Preheat the oven to 450˚F and line 2 large baking sheets with parchment paper.
  • SEASONING BLEND: In a small bowl, combine cornstarch, garlic powder, onion powder, salt, pepper, and paprika. Stir together using a whisk or fork and set aside.
  • PREPARE THE SWEET POTATOES: In a separate large bowl, add sweet potatoes and oil. Toss to thoroughly coat the sweet potatoes in the oil. Sprinkle the seasoning mixture over the top of the oiled sweet potatoes and gently toss agian to distribute the seasoning. 
  • BAKE: Arrange the sweet potatoes evenly over the two prepared baking sheets, making sure they do not touch. Bake at 450 for 30 minutes, turning halfway through. If you cut your fries thicker, you may need more time to get them crispy. Serve fresh from the oven with spicy avocado aioli.


  • PROCESS EVERYTHING BUT THE OIL: While the fries are in the oven, add garlic, mustard, egg yolk, lime juice, cayenne, and avocado to a blender or food processor. Puree ingredients for about 45 seconds.
  • ADD THE OIL: With the blender still running, very slowly add the olive oil to the blender. If the oil begins to separate, stop pouring and allow the standing oil to further mix before adding the remaining oil. The slower you add the oil, the creamier your aioli will be. 


Calories: 293kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 46mg | Sodium: 371mg | Potassium: 582mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19300IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 1.3mg