Crispy Baked Sweet Potato Fries with Spicy Sriracha Mayo Easy Recipe

Let me tell you, the scent of sweet potatoes roasting in the oven with just the right sprinkle of spices is enough to make anyone’s mouth water. The first time I baked these crispy sweet potato fries, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma would bake simple potato wedges, but these sweet potato fries bring that nostalgic comfort into a new, exciting territory.

Years ago, I stumbled upon this recipe on a rainy weekend when I wanted something cozy but a little different from the usual fries. Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know what makes these fries so dangerously easy? The perfect crunch on the outside paired with that tender, sweet interior, and let’s not forget the creamy, spicy sriracha mayo that takes every bite to the next level. This recipe is perfect for potlucks, a sweet treat for your kids after school, or just to brighten up your Pinterest cookie board with something savory and satisfying.

I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for all your future snack cravings.

Why You’ll Love This Recipe

From my kitchen to yours, this crispy baked sweet potato fries with spicy sriracha mayo recipe has proven itself over and over again. Here’s why you’re going to keep coming back for more:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for casual dinners, game day snacks, or family movie nights.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—not a single fry left behind.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food with a spicy kick.

What sets this recipe apart? It’s the little things—like tossing the fries in cornstarch before baking for that extra crisp, and mixing up a creamy mayo sauce with sriracha that’s just the right balance of heat and tang. This isn’t your ordinary sweet potato fries; it’s the best version I’ve found after plenty of trial and error. Honestly, it’s the kind of snack where after the first bite, you close your eyes and savor the moment. Comfort food with soul, but lighter and easier than frying.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few to suit your preferences.

• Sweet Potatoes: 3 medium sweet potatoes (about 2 pounds/900 grams), peeled and cut into fries (the star player here—look for firm, bright orange ones)
• Cornstarch: 2 tablespoons (helps make fries perfectly crispy)
• Olive Oil: 3 tablespoons (extra virgin preferred for flavor)
• Garlic Powder: 1 teaspoon (adds subtle savory depth)
• Paprika: 1 teaspoon (for a little smoky warmth)
• Salt: 1 teaspoon or to taste
• Black Pepper: ½ teaspoon (freshly ground if possible)

For the Spicy Sriracha Mayo:

• Mayonnaise: ½ cup (I like using a quality brand like Hellmann’s for creamy texture)
• Sriracha Sauce: 2 tablespoons (adjust to taste depending on your heat preference)
• Lime Juice: 1 teaspoon (freshly squeezed for brightness)
• Honey: ½ teaspoon (balances the heat with a touch of sweetness)
• Garlic Powder: a pinch (optional, for extra kick)

Substitution tips: Use avocado oil or grapeseed oil if you want a neutral flavor. For a dairy-free mayo, try vegan mayo options. And if you like a milder sauce, reduce the sriracha or swap in a smoky chipotle mayo instead.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet to spread the fries out in a single layer—no overcrowding here!
• Parchment Paper or Silicone Baking Mat: Helps prevent sticking and makes cleanup a breeze.
• Mixing Bowls: At least two; one for tossing fries in seasoning, another for mixing the sriracha mayo.
• Sharp Knife and Cutting Board: For slicing the sweet potatoes evenly.
• Measuring Spoons and Cups: To get those seasoning amounts just right.

If you don’t have parchment paper, lightly oil the baking sheet to keep fries from sticking. I’ve found a silicone mat works wonders too, especially when baking fries regularly. For the mayo, a small whisk or fork works fine—no fancy equipment needed. Honestly, this is a budget-friendly recipe that doesn’t demand special gadgets.

Preparation Method

1. Preheat your oven to 425°F (220°C). This high heat is key for that crispy finish.
2. Peel and cut the sweet potatoes into evenly sized fries about ¼ to ½ inch thick (roughly 6 to 12 mm). Consistency here helps them cook evenly—trust me, uneven fries can mean some soggy, some burnt.
3. In a large bowl, toss the cut fries with the cornstarch until they’re lightly coated. This little trick makes all the difference in getting that perfect crunch.
4. Add olive oil, garlic powder, paprika, salt, and black pepper to the fries. Toss again to coat every piece. The oil helps the seasoning stick and crisps the fries beautifully.
5. Arrange the fries on a parchment-lined baking sheet in a single layer without overlapping. Crowding is the enemy of crispiness here.
6. Bake for 25 minutes, then flip each fry carefully with a spatula to promote even cooking. Bake for another 10-15 minutes or until fries are browned and crispy on the edges. Keep an eye on them—you want crunchy but not burnt.
7. While fries bake, mix your spicy sriracha mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of garlic powder until smooth and creamy.
8. Remove fries from oven and let them cool for a few minutes (they crisp up even more as they cool). Serve warm with a generous dollop of that spicy sriracha mayo on the side.

Pro tip: If your fries aren’t getting crispy enough, you can broil them for 1-2 minutes at the end—just watch carefully so they don’t burn. Also, cutting fries thinner will yield a crunchier texture but watch your bake time to avoid dryness.

Cooking Tips & Techniques

Crispy baked sweet potato fries can be tricky, but a few tricks make all the difference. First, tossing fries in cornstarch before oil helps create that coveted crunch you don’t usually get with baking. Don’t skip this step—it’s a game changer.

Flipping the fries halfway through baking ensures even browning. I like using a thin, flexible spatula for flipping so fries don’t break apart. Also, don’t forget to space them out; crowding leads to steaming, and soggy fries nobody wants.

When mixing the sriracha mayo, taste as you go. Sometimes store-bought sriracha varies in heat, so adjust accordingly. If you’re feeling adventurous, add a touch of smoked paprika or a squeeze of fresh lime juice for extra zing.

I’ve learned the hard way that cutting fries too thick means longer baking times and less crispiness. Aim for uniform, medium-thick fries to strike the perfect balance. Lastly, if you’re pressed for time, par-baking the fries for 10 minutes before seasoning helps speed things up without sacrificing texture.

Variations & Adaptations

• Spicy Garlic Parmesan Fries: Toss fries with garlic powder and sprinkle grated Parmesan after baking for a cheesy garlic twist.
• Sweet & Smoky BBQ Fries: Swap paprika for smoked paprika and add a dash of chili powder, then serve with a smoky chipotle mayo instead of sriracha mayo.
• Vegan-Friendly Option: Use vegan mayo and swap honey for maple syrup in the sauce to keep it plant-based.

If you want to change up the cooking method, these fries can also be cooked in an air fryer at 400°F (200°C) for 15-20 minutes, shaking halfway through for even crisping.

I once tried tossing the fries in a cinnamon sugar blend after baking for a sweet snack option—surprisingly delicious with a dollop of vanilla yogurt instead of mayo!

Serving & Storage Suggestions

Serve your crispy baked sweet potato fries warm, straight from the oven, alongside a generous scoop of spicy sriracha mayo. They’re fantastic paired with grilled chicken, burgers, or a fresh green salad for a complete meal.

If you have leftovers (which is rare!), store fries in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes to regain crispiness. Avoid microwaving if you want to keep that crunch.

The flavors of the sriracha mayo develop nicely if made a few hours ahead, so feel free to prepare the sauce in advance. Just stir well before serving.

Nutritional Information & Benefits

One serving (about 1 cup or 150g) of these crispy baked sweet potato fries provides approximately:

Calories	180 kcal
Carbohydrates	30 g
Fat	7 g
Protein	2 g
Fiber	4 g

Sweet potatoes are rich in beta-carotene, vitamin C, and fiber, supporting immune health and digestion. Using olive oil adds heart-healthy monounsaturated fats, while the sriracha mayo offers a spicy kick without excessive calories when used in moderation.

This recipe is naturally gluten-free and can be made vegan with simple swaps. Just watch out if you have an egg allergy since some mayo brands contain eggs.

Conclusion

Honestly, these crispy baked sweet potato fries with spicy sriracha mayo are a keeper. They’re easy to make, use simple ingredients, and deliver such satisfying flavor and texture that you’ll wonder why you ever ordered fries out. The spicy mayo adds that perfect creamy heat that complements the sweet, crunchy fries beautifully.

Feel free to customize the spice level or try different dipping sauces based on what you love. I adore this recipe because it’s comfort food that feels a bit lighter and more exciting than the usual. If you give it a try, drop a comment and let me know how you tweaked it or what your family thought—I love hearing your stories!

Go on, make these fries and treat yourself. You deserve it!

Frequently Asked Questions

Can I use regular potatoes instead of sweet potatoes?

Yes, you can! Regular russet potatoes work great and will crisp up nicely using the same method. Just adjust baking time as needed.

How do I make these fries extra crispy?

Coating the fries in cornstarch before baking and giving them plenty of space on the baking sheet really helps. Also, flipping halfway through and baking at a high temperature are key.

Is sriracha mayo spicy?

It has a mild to moderate heat depending on how much sriracha you add. You can always reduce the amount or mix with extra mayo to tame the spice.

Can I prepare the sriracha mayo ahead of time?

Yes! It actually tastes better after resting for a few hours in the fridge. Just give it a quick stir before serving.

Are these fries healthy?

They’re definitely a healthier alternative to deep-fried fries, baked with good fats and nutrient-rich sweet potatoes. Portion control and mindful dipping sauce use keep them balanced.

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