These Mexican Sweet Potato fries are coated in flavorful Mexican spices and then baked in the oven until crispy! They are served with a super creamy, refreshing, and delicious avocado aioli – perfect for a fun side dish or appetizer!
Fries and aioli are a match made in heaven. Especially when that aioli is infused with avocados. It’s SO insanely creamy and amazing. Especially with the spices on the fries, the aioli is such a delicious, creamy counterpart. I can’t get enough.
I’ve never been a big mayo person, and I tend to swap Greek yogurt for it in a lot of my recipes in efforts to make things a little lighter. BUT, when it comes to aioli, I love it. And the fact that it’s pretty much like dipping fries in mayonnaise. I mean, how could it not be good?
With this aioli, I made it with MOSTLY avocados, because they are creamy enough on their own, and just added a touch of my favorite mayo for extra creaminess and richness!
And the result was phenomenal.
I also added a little bit of cilantro and lime to play up the Mexican theme, and garlic too, because what aioli is complete without a little garlic?
Just look at the creaminess! It’s insanely good.
This is also a fabulous dip for veggies, or to spread on sandwiches! Or to just eat by the spoonful.
You know you would too.
I also used white sweet potatoes because I prefer them to the regular orange ones, but you could totally use the regular ones! Or even Japanese yams, which are my absolute favorite!
I coated them in a mixture of cumin, chili powder, smoked paprika, regular paprika, garlic powder, and salt, and then roasted them at a high temp until crispy! So flavorful and simple.
Just the perfect amount of spice!
And you might want to double the aioli..just sayin’. Happy FRYday!
Mexican Sweet Potato Fries with Avocado Aioli
These Mexican Sweet Potato fries are coated in flavorful Mexican spices and then baked in the oven until crispy! They are served with a super creamy and delicious avocado aioli - perfect for a fun side dish or appetizer!
For the 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
Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the cumin, chili powder, smoked paprika, paprika, garlic powder, and salt. Add the potatoes to the baking sheet and toss with the olive oil. Sprinkle the spice mixture over the potatoes and toss to coat. Arrange in a single layer and bake for 30 minutes, then flip, and bake for an additional 10-15 minutes or until crispy and golden.
Meanwhile, make the aioli. Add the avocados, lime juice, cilantro, garlic, mayonnaise, and salt to a food processor. Blend until thick and creamy. Season to taste with salt, pepper, and crushed red pepper flakes if desired.
Serve the fries immediately with the avocado aioli!
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