Sweet Potato Fries Recipe
A 50/50 mix of white and sweet potato fries served with our famous garlic-chipotle aioli.all sweet +2 (GF*)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Garlic‑Chipotle Aioli
Method
Fries
- 1
Prep potatoes
Wash, peel, and cut the sweet and white potatoes into evenly sized fries about 1/3 to 1/2 inch thick. Aim for consistent thickness so they cook uniformly.
- 2
Immediately place cut fries into a large bowl of cold water to remove excess surface starch. Let soak for 30 minutes (you can refrigerate if soaking longer).
- 3
After soaking, drain the fries and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry — removing moisture is essential for crispness.
- 4
Coat with cornstarch and season
Toss the dried fries in a large bowl with 2 tablespoons cornstarch until lightly and evenly coated. Add 1 teaspoon black pepper, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon smoked paprika (optional) and toss to combine.
- 5
Fry (deep-fry method — best for crispiness)
Heat 3 cups neutral oil in a large heavy-bottomed pot or deep fryer to 325°F (163°C). Working in small batches, fry the coated fries for 3–4 minutes until they begin to soften and develop a light color (blanching stage). Remove with a slotted spoon and drain on a wire rack lined pan. Return oil to 375°F (190°C) and fry the blanched fries a second time in batches for 2–3 minutes, until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with a light sprinkle of additional salt if desired.
- 6
Alternate oven-bake method
Preheat oven to 450°F (230°C). Toss coated fries with 2–3 tablespoons oil until lightly coated. Spread in a single layer on two parchment-lined baking sheets (avoid overcrowding). Bake 12–15 minutes, flip fries, then bake another 8–12 minutes until edges are golden and crisp. For extra crispness, broil 1–2 minutes watching closely. Season immediately after baking.
- 7
Mix white and sweet potato fries 50/50 when serving so each order has a balanced mix of both types. Serve hot.
Garlic‑Chipotle Aioli
- 8
In a small bowl combine 3 tablespoons mayonnaise and 2 tablespoons sour cream (or Greek yogurt). Stir until smooth.
- 9
Add 1 teaspoon finely minced chipotle pepper in adobo (adjust to taste for heat), 1 minced garlic clove, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Mix thoroughly.
- 10
Taste and adjust seasoning: add more chipotle for heat, more lime for brightness, or a pinch more salt if needed. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).
- 11
Serve aioli alongside hot fries for dipping. Provide extra aioli on the side if desired.