74 Allergy Friendly
Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!
You can’t have one without the other.
Sometimes in life, pairs just really compliment and make the other a million times better. Just think.
Peanut butter and Marshmallow fluff.
Wine and cheese.
Burger and fries.
What would a burger be without fries? Devastating to think about. You can bet your bottom dollar that if sweet potatoes are on the menu that they will be ordered. And completely devoured. They are sweet, salty, crispy and amazingly delicious.
Recently I bought a Paderno Spiral Vegetable Slicer, and it has become our favorite kitchen gadget by far! The possibilities are endless.
As I mentioned in my just a few days ago, we have become quite fond of a local burger joint. Rustic, modern, industrial type decor with out of this world creative burgers, sandwiches and wide array of side items to complement any meal. I fell in love there, twice. With their crunchy and sugary sweet potato fries along with their shoestring onion straws. Ahhh meh gawd. Light, airy, crunchy, salty. They serve a mound of these babies to you and luckily it feels like a never ending pasta bowl as I barely made a dent in them regardless the feeling of needing to be rolled outta there!
The next morning, my wheels started turning. I spotted my spiralizer and away I went on my sweet potatoes. Homemade curly fries are restaurant quality with their flavor and crunch, yet easier on the wallet and waist line. I bake them at a high temp to ensure an extra crisp.
Just as any burger can’t be without fries, I have not forgotten a dipping accompaniment for these crunchy duds. Just as my chipotle lime aioli paired perfectly with my cajun chicken sliders, it makes these sweet potato curly fries taste a like a million bucks. That’s a win in my books!
Sweet Potato Curly Fries with Chipotle Lime Aioli
Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!
5 minPrep Time
40 minCook Time
45 minTotal Time
Yields 4
Author: Megan
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Ingredients
- 2 large sweet potatoes
- Olive Oil spray
- Salt and Pepper, to taste
- 1 cup greek yogurt
- 1/2 a lime, juiced
- 1/2 large chipotle in adobo pepper
- Salt and Pepper, to taste
Chipotle Aioli:
Instructions
- Preheat oven to 400 degrees.
- Spiralize sweet potatoes.
- Line baking sheets with parchment paper. Add sweet potatoes and spread out evenly. Spray with olive oil and season with salt and pepper.
- Bake for 35-40 minutes or until crispy.
- Meanwhile, for the aioli, combine greek yogurt, lime
juice and chipotle pepper in a blender. Puree well and taste for seasoning and spiciness. If you want it spicier, add more liquid from the chipotle in adobo can. Serve with fries and devour!
Notes
*This is the spiralizer I use and love!
*Recipe Updated January 2017 - Nutritional Info updated to include Chipotle Aioli
7.8.1.2
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https://withsaltandwit.com/sweet-potato-curly-fries-chipotle-lime-aioli/
Click Here for Nutritional Information
If you make this recipe, make sure tosnap a photo and hashtag it#WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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Reader Interactions
Comments
Bailey K. says Oh my gosh yum! This right here may be the reason I finally buy myself a spiralizer! :)
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- Meg says
Bailey, thank you! I promise you, you will loveeee it!! They are insanely delicious!
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- Nancy Hehmann says
I can't get sweet potatoes to work on my spiralizer. They seem too hard is there a trick. I would love it if you would email your answer. I do love doing zucchini !
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- Lindy says
45 minutes at 400 degrees? Within ten minutes half were burnt,. Come on, never again. Still in training?
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- Meg says
I am sorry to hear they burnt, Lindy. I have made these many times and they have never burned so I am wondering if your oven was running hot or if you had all small pieces? As the small pieces cook faster than the larger ones. And, I think we are always still in training as we should always continue to learn. Have a great weekend!
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- Maggie says
Lindy calm the heck down. They are sweet potatoes. got dam.
- Rachel says
how hard are the sweet potatoes to spiralize?
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- Meg says
They are fairly easy with the paderno spiralizer but sweet potatoes in general are a harder vegetable so a bit I'd arm power will be needed. Enjoy!
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- Cathy says
For dip....mayo and siracha....that's it....perfection.
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- Meg says
I couldn't agree more, Cathy!
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I love Sweet Potato fried, so this is perfect to do for a fun twist. I need to add that slicer to my birthday wish list!!
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- Meg says
Thank you! You will definitely fall in love with it, Mandy!
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- neatly-packaged says
Wow this looks delicious!! Thank you so much for sharing :) I enjoy reading your blog!http://neatly-packaged.blogspot.com/
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- Meg says
Oh thank you so much! I appreciate that :)
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- Marjorie says
Love my spiralizer!
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oh boyyy! Im a huuuuuge sweet potato fry lover too. We always order them if offered! I love these curly fries! Trying to make sweet potato fries crunchy at home, without frying them is near impossible! what a great idea...just one more reason I need top hop on the spiralizer train!
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- Meg says
I keep tell ya! I am just tempting you with every recipe...! And sweet potatoes are another one of those ingredients that I buy in bulk and hoard for the perfect recipe since I can't get enough!
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- Erin at Hi Lovely! says
Oh my! I need a spiralizer STAT! These look incredible!
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- Meg says
I agree...you need to get on that ;) And thank you!
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- Richetta Blackmon says
I love sweet potato's I am going to have to try my hands at this
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- Meg says
You will love them for a fun twist on the delicious sweet tators!
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- Joie says
These caught my eye because they look so good. My family would love having these to change up our everyday meals.
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- Meg says
Oh thank you Joie! I hope you enjoy them...it is a great family meal. It makes a ton!
- Michelle F. says
That looks so good. I love sweet potatoes. i want one of those spiralizers!
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- Meg says
Thank you! I agree...you NEED a spriralizer! It will change the way you think about meals!
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- Jennifer Saarinen says
I love sweet potatoes but I can't remember the last time I actually cooked with them. Don't know why. These fries look really good and they're fun for the kids as well. Thanks!
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- Meg says
Definitely sounds like sweet potatoes are in your future, huh?! Enjoy!
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These look absolutely fantastic - I need to get a spiral slicer ASAP. I've pinned this to come back to soon!! Thank you!
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- Meg says
Thank you Gigi! I agree...you do need to get on ASAP!
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- Alice Huntington says
How difficult was it putting the sweet potatoes through the spiralizer?? What kind of spiralizer did you use? From reviews that I have read in the past I thought because of the denseness of a sweet potato, they are difficult to put through the spiralizer??? I sure would love to give this recipe a try.
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- Meg says
Hi Alice! It is not difficult at all! It does take a bit more 'muscle' than spiralizing a zucchini. I use the Paderno Spiral Vegetable Slicer and I highly suggest it! Hope you give this recipe a try!
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- Shana says
Mine turned out soggy. I used the larger size curly slicer. Should I have used the smaller?
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- Meg says
I am sorry to hear that! I have a couple of thoughts on why they didn't turn out...the larger size needs longer to cook to get crispy, or you spaced them too close on the pan so they steamed rather than dried out. I hope you try them again but I suggest using the smaller spirals to get that extra crisp!
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- RoadLord says
Man, so simple and good! Love your take on aioli, easy and healthy. Have had some chipotles hanging out for a while, now I know what to do with them. Just gotta go get a spiralizer, after all the cool stuff I've seen made with them, I can't believe I haven't already got one! Thanks!
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- Meg says
Exactly! Simplier the best for sure. And I agree, you need to get a spiralizer. It will change your life :)
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- Mimi R says
I have tried these twice and the second time I even doubled the baking time and they were still a little soggy. Any advice to get them to crisp up? I checked the oven temp, seems to be fine.
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- Meg says
I am sorry to hear that Mimi! Did you lay them on a single layer? The more you spread them out the less they will steam and the more they will crisp up. Hope that helps!
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- Christine says
Would you ever sweat sweet potatoes before cooking them? (Salt them and let them sit for an hour and then not sure if you rinse or not?)
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- Meg says
Hi Christine, I can't say as I have never tried that. But give it a try if you think it may work!
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- cookinmom says
Put them under the broiler for a few minutes!
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- Meg says
That is genius! Thank you!!
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- Melanie says
These look amazing! One question, I can't ever get my sweet potato to crisp up... someone suggested soaking them in cold water beforehand. I have a spiralizer and have baked them in the oven, but they never turn out crispy. Are yours?
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- Meg says
Hi Melanie! I do get mine crispy, but you have to spread them out onto a thin layer; more than likely on two large sheet trays. If you layer them, they steam rather than crisp. I have not tried the soaking method but I have heard it works! Worth a try!
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- Kelly says
Do you peel the sweet potato before spiralizing? I typically always peel them before eating them, but I noticed you didn't mention it in the ingredients / directions and if I can get away with not peeling a sweet potato, I'd love to know!
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- Meg says
Hi kelly! You can peel or not peel. It is up to you!! Enjoy :)
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- Christine says
Question about using the spiralizerfor fries... Do you cut them every so often or just cut them after you finish with the spiralizer? Making these tonight with fish tacos!!!
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- Meg says
Yes! That is a great idea so that they are more uniform in shape. Just make sure to keep them in a very thin layer so they don't steam; rather crisp up. And I would maybe try to the middle spiralizer. I have gotten better results with those! Enjoy!
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- Natalie says
Hi I just tried these today - baked for 30 minutes but they came out as black as burnt can possibly be. I guess I could try for 20-25 mins but thinking that they may still have a raw taste then? By the way, I have tried another recipe a while back that only stated 10 minutes - but then they were soggy and raw. Seems a lot of variation in times etc... I hope there is some way they work, I like the idea :(
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- Meg says
I am sorry to hear that! I wish I could say what went wrong but a few tips are to keep them in a very thin layer rather than stacking them. And maybe your pieces were smaller than mine?Sorry again to hear yours were burnt!
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- natalie says
No worries, I will try again! Thanks!
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- Meg says
Good to hear! Thanks!
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- Michael Lamond says
Do you have general amounts for your chipotle aioli recipe from sweet potato fries? Otherwise they are yummy!
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- Meg says
General amounts, as in serving size? I just serve it on the side but around 2 tablespoons is a serving!So glad you enjoyed them!
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- Michael Lamond says
What I meant to ask is proportions of the ingredients in the recipe....Thanks!
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- Meg says
In the recipe above, the 'Chipotle Aioli' is a link. Just click that and it will take you to the recipe that has the proportions of the ingredients!Enjoy!
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- Rueth says
It seems from the comments that people are having problems with the cooking times. I'm used to this as my oven is temperamental so I take the temperature and cooking time as a guide only. Often moving the oven tray up or down just one shelf can make a huge difference. To get them crispy I actually cooked them at a much lower temperature for a much longer time, turning them occasionally. I think its just trial and error and that its important to keep a close eye on them the first few times you make them. I also soaked my spirals in salt water for half an hour and then blootted them dry. My mother has always done this with her roast potatoes to make them crispy, something about getting the starch out I think...
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- Meg says
Thank you so much for your tips! And I agree...even when I make them now, the cooking times very.
Reply
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