_p.png){kind=logo}
This simple and easy recipe is a healthier alternative to traditional French fries. These are baked in the oven, not fried in oil. They are all grown-up with the sweet and smokey flavors of chipotle chili powder, ground turmeric, garlic, and brown sugar. Did I mention there was a dipping sauce? The Chipotle Lime Aioli is on point. It should contain a warning label because you might not be able to stop eating it.
These "fries" make a great appetizer or an amazing side dish paired with your favorite grilled burger. I promise you won't miss all that extra oil!
Recipe adapted from Weight Watchers Family Meals: 250 Recipes for Bringing Family, Friends, and Food Together (Weight Watchers Lifestyle), page 156
I love all things sweet potato, but I especially love sweet potato fries. Almost any restaurant you go to nowadays has them on the menu. People think that by ordering them instead of regular fries they are making a healthier decision but what about all that oil they are fried in?
I have tested many recipes for oven-baked sweet potato fries, but this one is by far my favorite. I love the sweet and smokey flavors and just a hint of spice. And with only 2 tablespoons of oil, it makes me feel a little less guilty about dipping them in the beautiful sauce.
On Friday nights, we usually just skip a big meal and have cocktails and appetizers. It is a great way to end a long work week without putting me in the kitchen for hours. On one particular Friday night, I was really craving these fries but wanted them to be more like an appetizer than a side dish. That's when I created the Chipotle Lime Aioli dipping sauce (recipe included below). It consists of mayonnaise, lime juice, garlic powder, smoked paprika, and chopped chipotle peppers in a can. Canned chipotle peppers are basically ripened jalapeños that have been smoked and dried, then canned in a rich, smokey adobo sauce. The flavors I picked for the cool and creamy aioli mirrored a lot of the same flavors that were in the fries. It's so addicting. Now, anytime I make these fries, the aioli is not optional. It is a match made in heaven.
To get started, peel the sweet potatoes and cut them wedges. I do this by cutting the sweet potatoes in half then each half into 4 pieces. Next, combine the sweet potatoes in a large bowl with enough cold water to cover them. Soak the potatoes for 1 hour. This will help remove some of the starch in the potatoes and keep them crispy in the oven. Drain and pat dry.
Spray a large rimmed baking sheet with non-stick cooking spray or line it with parchment paper. Arrange the potatoes on the prepared baking sheet and drizzle with olive oil. Turn the potatoes until they are all evenly coated.
Stir together the chipotle chili powder, turmeric, garlic powder, brown sugar, and salt in a small cup. Sprinkle half of the spice mixture over the potatoes and toss to coat. Sprinkle with the remaining spice mixture and turned until coated. Spread the potatoes out in a single layer. Bake, turning once or twice, in a 425-degree oven until the insides are fork-tender and the outsides are crisp, about 30 minutes. Prepare your aioli while your fries are baking.
For the Chipotle Lime Aioli, in a small bowl, combine the mayonnaise, lime juice, garlic powder, smoked paprika, and the chopped and seeded canned chipotle peppers. Stir well to combine. Season with salt and pepper to taste. Cover and place in the refrigerator until ready to use.
As a side dish, these amazing Sweet Potato Oven "Fries" with Chipotle-Lime Aioli pair perfectly with my Spicy Zucchini Turkey Burgers.
This recipe makes 6 servings.
Let’s get cooking!
Ingredients
For the sweet potato oven "fries"
4 (1/2 pound) sweet potatoes, peeled and cut into wedges (see note above)
2 tablespoons olive oil
1-2 teaspoons of chipotle chili powder (feel free to reduce the amount if you don't like things really spicy)
2 teaspoons ground turmeric
2 teaspoons garlic powder
2 tablespoons brown sugar
2 teaspoons salt
Pinch or two of cayenne (optional)
For the chipotle lime aioli
1 cup mayonnaise
4 teaspoons lime juice
2 teaspoons garlic powder
2 teaspoons smoked paprika
4 canned chipotle peppers, chopped and seeded
Salt and pepper to taste
How to make
Please be sure to visit Weight Watchers Family Meals: 250 Recipes for Bringing Family, Friends, and Food Together (Weight Watchers Lifestyle), page 156 for the source recipe and original instructions.
For the sweet potato oven "fries"
Peel the sweet potatoes and cut them wedges. Cut the sweet potatoes in half then each half into 4 pieces.
Place the sweet potatoes in a large bowl with enough cold water to cover them. Soak the potatoes for 1 hour. Drain and pat dry.
Preheat oven to 425 degrees.
Spray a large rimmed baking sheet with non-stick cooking spray or line it with parchment paper. Arrange the potatoes on the prepared baking sheet and drizzle with olive oil. Turn the potatoes until they are all evenly coated.
Stir together the chipotle chili powder, turmeric, garlic powder, brown sugar, and salt in a small cup.
Sprinkle half of the spice mixture over the potatoes and toss to coat.
Sprinkle with the remaining spice mixture and turned until coated.
Spread the potatoes in a single layer.
Bake, turning once or twice until the inside is fork-tender and the outside is crisp about 30 minutes.
Prepare your aioli while your fries are baking.
Enjoy!
Please login to share your comments and feedback.
For the chipotle lime aioli
In a small bowl, combine the mayonnaise, lime juice, garlic powder, smoked paprika, and the chopped and seeded canned chipotle peppers.
Stir well to combine.
Season with salt and pepper to taste.
Cover and place in the refrigerator until ready to use.