Mexican Sweet Potato Fries with Avocado Aioli Recipe
Introduction
These Mexican Sweet Potato Fries are a flavorful twist on a classic favorite, featuring a blend of warm spices and a creamy avocado aioli for dipping. Crispy on the outside and tender inside, they’re perfect as a snack or a side dish that will impress your family and friends.
Ingredients
- 2 sweet potatoes, cut into wedges
- 1 1/2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 avocados, pitted
- Juice of 1 lime
- Handful of cilantro
- 1 small clove garlic
- 1/3 cup mayonnaise
- 1/4 teaspoon salt
- Pepper to taste
- Pinch of crushed red pepper flakes
Instructions
- Step 1: Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper. In a small bowl, combine the cumin, chili powder, smoked paprika, paprika, garlic powder, and salt.
- Step 2: Place the sweet potato wedges on the baking sheet and toss them with olive oil. Sprinkle the spice mixture over the potatoes and toss again to coat evenly. Arrange the wedges in a single layer.
- Step 3: Bake the fries for 30 minutes, then flip them over and bake for an additional 10-15 minutes until crispy and golden brown.
- Step 4: While the fries bake, prepare the avocado aioli. In a food processor, combine the avocados, lime juice, cilantro, garlic, mayonnaise, and salt. Blend until smooth and creamy.
- Step 5: Taste the aioli and adjust seasoning with salt, pepper, and a pinch of crushed red pepper flakes if desired.
- Step 6: Serve the sweet potato fries immediately with the avocado aioli for dipping.
Tips & Variations
- For extra crispiness, soak the sweet potato wedges in cold water for 30 minutes before baking, then pat dry.
- Try adding a dash of cayenne pepper to the spice mix for more heat.
- Use Greek yogurt instead of mayonnaise in the aioli for a lighter dip.
- Garnish with chopped fresh cilantro or a squeeze of lime before serving for added freshness.
Storage
Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or air fryer at 400℉ for 5-7 minutes to regain their crispiness. Keep the avocado aioli separate and refrigerated; it is best consumed within 1-2 days to maintain freshness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses only sweet potatoes, spices, and avocado-based dip without any gluten-containing ingredients.
What can I use if I don’t have a food processor for the aioli?
You can mash the avocados with a fork and finely chop the garlic and cilantro, then mix everything thoroughly with mayonnaise and lime juice until creamy.
PrintMexican Sweet Potato Fries with Avocado Aioli Recipe
These Mexican Sweet Potato Fries are a flavorful and crispy twist on traditional fries, seasoned with a blend of cumin, chili powder, and smoked paprika, baked to perfection. Served with a creamy, zesty avocado aioli made from ripe avocados, lime juice, cilantro, and a touch of garlic, this dish is a delightful fusion of spicy and fresh flavors, perfect as a snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Sweet Potato Fries
- 2 sweet potatoes, cut into wedges
- 1 1/2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
For the Avocado Aioli
- 2 avocados, pitted
- Juice of 1 lime
- Handful of cilantro
- 1 small clove garlic
- 1/3 cup mayonnaise
- 1/4 teaspoon salt
- Pepper to taste
- Pinch of crushed red pepper flakes
Instructions
- Preheat and Prepare the Fries: Preheat your oven to 425℉ (220℃). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. In a small bowl, combine the cumin, chili powder, smoked paprika, paprika, garlic powder, and salt to create a flavorful spice mix. Place the sweet potato wedges on the baking sheet and toss them with olive oil, ensuring each piece is evenly coated. Sprinkle the spice mixture over the potatoes and toss again to coat all pieces evenly.
- Bake the Fries: Arrange the seasoned sweet potato wedges in a single layer on the baking sheet to ensure even cooking. Bake for 30 minutes, then flip each wedge carefully to expose the other side. Continue baking for an additional 10-15 minutes until the fries are crispy and golden brown on the edges.
- Make the Avocado Aioli: While the fries are baking, prepare the aioli. In a food processor, combine the pitted avocados, lime juice, cilantro, garlic clove, mayonnaise, and salt. Blend until the mixture is smooth, thick, and creamy. Taste and adjust seasoning by adding pepper and a pinch of crushed red pepper flakes for some heat if desired.
- Serve: Once the fries are done baking and crispy, serve them immediately alongside the creamy avocado aioli for dipping. This ensures the fries maintain their crisp texture and the aioli its freshness.
Notes
- For extra crispiness, soak the cut sweet potato wedges in cold water for 30 minutes before baking to remove excess starch, then dry thoroughly.
- You can adjust the level of spice in the seasoning mix according to your preference by adding more chili powder or smoked paprika.
- The avocado aioli can be made ahead and stored in an airtight container in the refrigerator for up to 1 day; lime juice helps prevent browning.
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- If you don’t have a food processor, mash the avocado and mix the aioli ingredients by hand, though the texture will be less smooth.
Keywords: sweet potato fries, Mexican seasoning, avocado aioli, baked fries, healthy fries, vegetarian side dish
