I’m planning to make a whole huge pile of these for a little Super Bowl party this weekend. The key to making these fries is to coat them just lightly with olive oil and lay them out in a single layer to bake. They’re the perfect vehicle for my whipped avocado aioli – a super light dip that’s made bright with some lemon and Sir Kensington’s dijon mustard.

sweet potato fries with avocado aioli
sweet potato fries with avocado aioli

Sweet Potato Fries

  • 2 sweet potatoes, cut into ½” pieces
  • 1 tsp chili powder
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • Few dashes of turmeric
  • Salt
  • Olive oil

Avocado Aioli

  • 2 avocados
  • 1 garlic clove (optional)
  • ½ lemon, juiced
  • 1 tablespoon Sir Kensington’s dijon mustard
  • 1 tablespoon hemp hearts, plus more for topping
  • Filtered water, to thin
  • Salt and pepper, to taste
  • Cilantro, for topping

Preheat oven to 425 degrees F.

Line a sheet pan with parchment paper. Toss the sweet potatoes with olive oil, paprika, chili powder, garlic powder, and turmeric. Use just enough oil to coat.

Place the sweet potatoes on the baking sheet in a single layer, making sure each fry has enough space.

Bake for about 30 – 35 minutes or until sweet potatoes are tender and start to turn golden brown. Toss the fries half way through, and sprinkle generously with salt once baked.

While the fries are baking, blend the avocados, garlic, lemon, dijon mustard, and hemp hearts in a food processor or powerful blender. Add water until you reach your desired consistency (start with just a little!). Season with salt and pepper, and garnish with hemp hearts and cilantro.


Note: There’s no need to measure anything in this recipe and feel free to modify it to your taste. Add a dash of cayenne or some red pepper flakes to the fries if you like them spicy, omit the garlic if it’s not your thing, add lots of lemon to the aioli, etc!

This post is in partnership with Sir Kensington’s. All opinions are my own. Thanks for supporting!