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Grilled Sweet Potato Fries & "Cheaters" Spicy Garlic Aioli

Baked fries are great when made from scratch…but what about GRILLING them?! Summer evenings aren’t over, and I’m still trying to grill everything I can. These are easy and super tasty. I’ve made these all summer long, and I figured it was time to share with you all. Slightly sweet and a little spicy. That’s what they say about me, too ;)

Prep Time: 5-10 minutes

Cook Time: 30 minutes - 1 hour

Level: Easy

Ingredients - serves 3-4

  • 4 small or 3 medium sweet potatoes, peeled

  • 1 tbsp. olive oil

  • 1 tbsp. brown sugar

  • 1 tsp. Kosher salt

  • 1/2 tsp. garlic powder

  • 1/2 tsp. cinnamon

  • 1/4 onion powder

  • 1/4 tsp. paprika

  • 1/2 cup Duke’s mayonnaise

  • 1 tbsp. lemon juice

  • 1 tsp. sriracha sauce

  • 3 cloves of minced garlic

  • Pinch of Kosher salt

  • Optional: chopped parsley for serving

 

  1. Cut peeled sweet potatoes into thin fry shapes. They should be about a 1/4 in. thick, and length does not matter. Place into a mixing bowl or on a sheet pan where you’ll add other spices soon.

  2. In a small bowl, combine the brown sugar, kosher salt, garlic powder, cinnamon, onion powder, and paprika.

  3. Drizzle the sweet potatoes with the olive oil and mix to coat. If they’re not all glistening, add a little more. Sprinkle spice mix over them and mix until evenly coated.

  4. Heat up the grill. You’ll want to cook around 375 degrees or so. If using a charcoal grill, cook off of the direct coals, so be sure to have them on one side.

  5. Place sweet potato fries in a greased grill basket or over foil to cook in the covered grill. They’ll need to cook about 30 minutes to an hour. The time could really vary depending on your grill, so you’ll want to taste-test them a bit to ensure they’re not crunchy. You want them soft! Lightly blackened is good, but not overly charred.

  6. While the sweet potatoes cook, make the aioli. It’s not a true aioli because we’re just amping up some pre-made mayo. No shame! You can also do this WAY before and let sit in the refrigerator. Mix the mayo with the lemon juice, minced garlic, sriracha and a small pinch of salt. Keep chilled until serving time.

  7. Take fries out of the grill when cooked through. Transfer to s serving plate or platter and top with chopped parsley and serve with the “cheaters” aioli for dipping!