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Sweet Potato Fries with Marshmallow-Ginger Aioli

sweet potato fries
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Sweet Potato Fries with Marshmallow-Ginger Aioli put a fun twist on fry night. Crispy outside, tender inside, these oven-roasted fries are spiced with paprika and garlic for extra flavor. The sweet, tangy marshmallow-ginger aioli perfectly complements the earthy fries, making this recipe an unexpected hit. Perfect for parties or cozy snacks, this combo is addictive and shareable.

  • Author: Tara Hamrick
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x

Ingredients

Scale

For the Sweet Potato Fries:

  • 2 large sweet potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Marshmallow-Ginger Aioli:

  • 1/3 cup marshmallow fluff
  • 1/4 cup mayo
  • 1 tbsp lemon juice
  • 1 tsp grated fresh ginger
  • A pinch of salt

Optional Extras:

  • Chili flakes (for heat)
  • Maple syrup drizzle (for a sugar high)
  • Fresh herbs like thyme or rosemary (if you wanna get fancy)

Instructions

Step 1: Preheat and Prep

Set your oven to 425°F. Line a baking sheet with parchment paper so your fries don’t stick and make you cry later.

Step 2: Chop Like a Pro

Peel your sweet potatoes and slice them into thin, even fries. Not wedges – fries. Thinner means crispier. Keep sizes uniform for even cooking.

Step 3: Spice It Up

Dump your fries into a big bowl. Drizzle some olive oil, sprinkle paprika, garlic powder, salt, and pepper. Then toss it all and mix well. Just make sure every single fry gets covered.

Step 4: Roast Until Crispy

On the baking sheet, spread fries in a single layer – no overlaps, or they’ll steam. Bake for 20 to 25 minutes, flipping halfway. Look for golden, crispy edges.

Step 5: Make That Aioli

While your fries are getting golden and happy in the oven, grab a small bowl. Add the marshmallow fluff, mayo, lemon juice, ginger, and a tiny pinch of salt. Whisk it until smooth and creamy. Try not to eat it all with a spoon. I dare you.

Step 6: Serve It Up

Once your fries are crisp and slightly caramelized, pull them out and let them cool for a sec. Then, plate them up with a little bowl of that magical aioli on the side. Or drizzle it on top if you’re feeling dramatic.

Notes

🔪 Uniform Cuts = Crispy Wins
 Don’t skip this! If your fries are all different sizes, some will burn while others stay soggy. I learned this the hard way—crispy edges need even slices.

🌱 For My Gluten‑Free Friends
 This recipe is naturally gluten‑free (yay!), but double‑check your marshmallow fluff and mayo labels—some brands sneak in weird stuff.

🔥 Add Heat If You Dare
 A pinch of chili flakes in the aioli totally transforms the vibe. It goes from sweet-dip to sweet-zingy-whoa real fast.

🫙 No Fluff? No Problem
 You can swap marshmallow fluff with whipped cream cheese and a bit of powdered sugar. Different, but still dreamy.

🧄 Garlic in the Aioli?
 Sometimes I add a tiny bit of roasted garlic for extra oomph. It gives it this sweet‑savory balance that’s the chef’s kiss.

🥄 Too Thick? Thin It Out
 If your aioli turns out too sticky, a teaspoon of milk (or dairy-free milk) makes it silkier without changing the flavor.

👉 If you’re into crispy baked delights, don’t miss my guide to crunchy delights like Air Fryer Zucchini Fries—same golden spirit, different veggie.

Nutrition

Find it online: https://tarastreats.com/sweet-potato-fries-with-marshmallow-ginger-aioli/