Curly Sweet Potato Fries with Garlic Aioli
48 Comments
Updated Mar 02, 2019
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Curly sweet potato fries are easily made with a spiralizer. They’re seasoned with paprika and garlic powder and baked in the oven until perfectly crispy. Spiralized sweet potato fries make for the perfect healthy snack recipe.
Curly Sweet Potato Fries
You guys know I love to make zucchini noodles and I usually use my Paderno spiralizer. But KitchenAid recently sent me their spiralizer attachment (perfect if you own a stand mixer), so I thought I’d give it a whirl and whip up some curly sweet potato fries.
Curly sweet potato fries or spiralized sweet potato fries (however you want to call them) are a quick and easy snack. Curly fries might remind you of greasy fast food muchies, but I can assure you that these are not those. These curly sweet potato fries are baked rather than fried and sprinkled with a generous amount of savory spices, such as paprika and garlic powder.
Baked Versus Fried Curly Fries
I’ll be the first to say that baked fries don’t come out quite as crispy as deep fried fries. Some parts get a little crispy, but after they come out of the oven they do soften quickly, similar to my sweet potato toast. It’s just how baked sweet potato recipes are because sweet potato has quite a bit of moisture.
But there’s so much flavor in these bad boys that I don’t think you’ll feel deprived. Especially given all the nutrients loaded into sweet potatoes, such as vitamin A, B6, C and D.
Even more, I’ve paired them with a garlic aioli that takes all of two minutes to make but will have you dunking these sweet potato fries until your hands are slathered and messy in that homemade mayo, garlicky goodness. Trust me, you’ll be okay with the fact that they’re not as crispy.
Tips for Spiralized Sweet Potato Fries
Here’s a few tips to make these spiralized sweet potato fries as crispy as possible.
- When you place them on the sheet pan, make sure they’re all on a single layer. If you have too many, use two sheet pans.
- If you have too many long pieces, use kitchen scissors to snip them into smaller pieces, giving them more space.
- If you have a convection oven, use that. Convection ovens constantly circulate the air and that air flow helps to keep these curly fries crispy.
- You could also try baking them on a cake cooling rack, placed on top of the sheet pan, just to allow more air to circulate around them as well.
For this batch, I defaulted to a regular sheet pan. But then again, I’m not fussy. I just love the flavor of curly sweet potato fries and the faster I could get them in my mouth, the better!
For More Sweet Potato Recipes
- Warm Sweet Potato Noodles, Cabbage and Lentil Salad
- Spiralized Sweet Potato Egg Nests
- Baked Sweet Potato
- BBQ Chicken Stuffed Sweet Potato
- Sweet Potato Gnocchi with Sage Walnut Pesto
Curly Sweet Potato Fries with Garlic Aioli
Description
Ingredients
Curly Sweet Potato Fries
- 1 sweet potato
- 1 tbsp avocado oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper
Garlic Aioli
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- 1/2 tsp lemon juice
- pinch of salt and pepper
Instructions
- Preheat the oven to 425 degrees fahrenheit.
- Spiralize the sweet potato and place it on a sheet pan. Drizzle the oil and sprinkle the spices on top, then use your hands to mix it all together until each piece of sweet potato is coated.
- Cook the sweet potato for 20-25 minutes, or until crispy. The pieces along the outside edge may cook faster, so keep an eye on them and rotate as necessary.
- While the sweet potato is cooking, mix together the ingredients for the garlic aioli in a small bowl, until well combined.
- Remove the sweet potato fries from the oven and serve with the garlic aioli.
Lisa's Tips
- This is my favorite spiralizer and the one I personally use.
Nutrition
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My spiralizer has five different attachments with different thicknesses. So I can make the sweet potato noodles very thin and crispier. Just be careful to not overbake them!
Thanks for sharing Justin!
Mine came out mushy. I followed the recipe to the T but not sure what I did wrong
This recipe was easy and delicious. The aioli dip was a nice addition.
Glad you enjoyed these sweet potato fries! The garlic aioli is definitely a must :)
Hi Lisa! Have you made this in an air fryer?
If so, the degrees and timing are the same?
Thank you! Love your blog!
Hi Maria! I haven’t tried this in an air fryer, but I think it might work! I’m not sure about the degrees and timing though.
Hi Maria – did you try these in the air fryer? I’m curious as well!
Hi, I just read your post about dusting arrowroot powder on baked fries to make them crispier and the post referred to/ linked to this recipe… how much arrowroot powder would you recommend using and would it be as simple as that —
Just coat in the powder prior to baking? After coating with oil and spices? Thank you in advance for clarifying. 😊
Hi Susie – yes, just a light dusting is what I’d recommend. And you dust the fries with the flour first, then coat in oil and spices. Enjoy!
The first time I tried this sweet potato they mostly burned in the oven so be careful ! The second time was more of a success. My grandma and mom loved it !
But with mayonnaise or aioli this is awesome.
Hi Audrey – Oh no! I’m glad you were able to successfully make this recipe the 2nd time around :)
1st attempt : I actually cooked them on the grill and they turned out great; considering I forgot to cut the spirals in shorter pieces before cooking, so they clumped up while cooking. Had to stir often as they were being grilled and added a little more avocado oil while cooking. Also added 1 teaspoon of Dijon mustard to aioli sauce. Will definitely add to my favorites !
Wonderful! I’m glad you enjoyed the fries Philip! And the aioli sounds great with the Dijon mustard kick. Yum!
Thanks for the recipe, do you think I could use the airfryer instead of the oven?
I have personally not used an air fryer yet, but I don’t see why not.
Made curly fries from sweet potatoes last night. So good! (Although some were burned because I didn’t watch then closely enough.) love the sauce too.
I know you made these with a KitchenAid attachment but I was wondering what Paderno blade you would use. I just got a new Paderno 6 blade spiralizer and I used the chipper blade (1/4″). They did not seem thick enough. (Maybe why the burning.) There is a straight blade 5/64″, shredder blade 1/8″, straight blade 1/16″, wavy blade 5/64″ and angel hair blade 5/64″ besides the chipper blade. Do you thin the chipper blade is the best to use?
Thanks for your advice and as always, all the fabulous recipes.
PS I thought I wrote a post about this already but don’t see it so if two pop up, I’m sorry!
Hi Donna – I’ve used both the standard shredder blade (that I use for zucchini noodles) and thicker spiral slicing blade (chipper blade) to make these sweet potato fries and either works! Though I personally tend to use the thicker blade more often. :)
Lisa I used the Large Chipper blade and my sweet potato spirals are really thin. Look nothing like yours. Is the blade for the Kitchen Aid appliance larger?
Hi Chris – I used the large chipper blade, but I think they’ve tweaked it a bit on the newer models. I recently got a newer Paderno model (as I gave my previous one to a friend) and I agree it’s not quite as thick. Still tasty though! And the KitchenAid spiralizer is about the same size as well.
These turned out great but some got a bit burned. (Oops…my fault. Definitely going to watch more closely next time.) The fries that were not burned and the sauce is fabulous! My question is, what blade do you use to do the fries? I know you did these with a KitchenAid attachment but I just got a 6 blade Paderno so I used the 1/4 inch chipper blade. Is that what you would use? Doesn’t seem to made lots of long curls like yours, more “C” shaped. Still works but not the same. Thanks for all the great recipes!
They weren’t crispy at all. More like soft / steamed. Got any advice? I did exactly what was written.
Hi Anne – yes, baked fries don’t come out as crispy as fries that are deep fried (you could always use that method). I give a few tips in the post to make them as crispy as possible, but sweet potatoes in general have more moisture which keeps them soft. Hope you were still able to enjoy them!
Hi lisa, I just recently came across your youtube channel and website. You have so many nice healthy recipes. We are trying to choose healthier options such as zoodles etc… Glad to know there are so many other veggies we can spiralize. Thanks for sharing recipe ideas as well. We will def be trying a lot of your recipes. I tried making these today. They didnt turn quite as I would have liked. My spiralizer is the fridgidaire one with three blades. The blades look just like yours. I used the bigger of the triangle shaped blades. The fries were waaay too thin. Is that how it should be? I cant tell from your pics. Your pics looks like they are a bit thick. Are they? I have a xonvection oven and i baked these for 20 mins at 425 tossing halfway. Some parts tasted okay. But it didnt look like fries and the thickness.
Unfortunately I’m not familiar with the Fridgidaire spiralizer. But my spiralizer has several thicknesses of spiral blades and I was using the thickest one. :)
Where are all the recipes from the sheet cutter videos? Enchiladas aren’t anywhere on this site…
I haven’t added those to the site yet, but will in the future! Most have just adapted a recipe based on the sheet cutter overview video. :)
I just ordered a KitchenAid spiralizer because I think it’ll get my daughters eating more vegetables than they do currently. My older daughter has non celiac gluten intolerance and has just started seeing a dietitian for advice. Her initial advice was: eat more vegetables and protein and cut down on the carbs, even if they are gluten free. So, going to try out your tips Lisa for sweet potato curly fries and the other spiralizer veggie tips. Thank you so much for all your work. You’ve been a godsend these last few weeks as I learn the ropes to cook gluten free for my daughter. It’s a challenge when she’s a picky eater to begin with.
Hi Deb – that sounds like good advice and I’m excited for all the new recipe creativity I’m sure you’ll whip up in the kitchen. Make sure to check out my Spiralizer Beginner’s Guide post as well for more ideas. Best wishes to you and your daughter! :) x
So I tried it out and it worked great for the sweet potato curly fries. Followed your directions closely and cooked them for 15 min at 425F on convection setting, stirring once at 7 min. Girls ate them up in a flash. Regular fries went well too, but my husband and I enjoyed them. I did zucchini spirals and red onion spirals and sauteed them with a bit of garlic and a failed attempt at red pepper spiralization (just chopped it up). Made for a nice eclectic dinner tonight. Just have to try not to cut myself again haha. Man those little cutter blades are sharp. Nicked my little finger when I was washing one.
Oh no – sorry to hear your nicked your finger Deb! Though I will admit I’ve done the same before as well. At least you had these fries to boost your spirits, right? ;) Glad you enjoyed the recipe!
We just ran across your website this week. We have enjoyed your videos so much! I have a list of your recipes to make, but we did this one tonight and it was great! Thank you so much!
That makes me so happy to hear on the videos, Dawn! Thanks so much! And I’m thrilled you loved these sweet potatoes fries. Hope you enjoy more recipes as well! :) x
Oh hell yes! I’ve had regular fry-shaped sweet potato fries and loved them but love the idea of your spiralised ones, which I bet are wonderfully crisp!
Yes! You’ll definitely have to give the spiralized sweet potato fries a try! :)
I LOVE sweet potato fries, but curly? I have never tried that! Thanks for the idea!
Spiralizing is the best! :)
I love making sweet potato wedges dusted in spices and baked in the oven so I know I’d love these too. Hope Chicago isn’t as cold as you fear!
Sweet potato wedges are fab as well! Thanks Jodie! Fingers crossed I can brave the cold. ;) x
Oh my gosh! These look amazing! Fries are a food group in my book and these certainly don’t disappoint!
Such a perfect snack, especially when made with sweet potato!
These are definitely the only worthy curly fries – delicious recipe! Have a fabulous time in Chicago! And please enjoy the 30 degree weather for me – it’s 12°F here ;)
Oh no! You need to fly to Hawaii to defrost! ;) x
This looks delicious! I loved eating curly fries from Arby’s growing up, but they’re not the healthiest. These oven-baked, sweet potato curly fries are a much healthier alternative and I’m sure they taste even better! Thanks for sharing!
Thanks Alyssa! I ate those Arby’s ones as well as a kid. ;) x