Grilled Crispy Sweet Potato Fries with Cajun Spice and Chipotle Aioli

How to Make Grilled Crispy Sweet Potato Fries with Cajun Spice and Chipotle Aioli

1. 1

   Step 1: Parboil and cut

   Bring a large pot of salted water to a boil and add whole peeled (optional) sweet potatoes. Simmer 6–8 minutes until just tender but not falling apart; drain and let cool slightly. When cool enough to handle, cut potatoes into 1/2-inch fries, keeping pieces as uniform as possible for even grilling.

   For this step

   • 2 largeSweet potatoes (medium-large)
   • 1 tspKosher salt
   
2. 2

   Step 2: Coat fries for crispness

   Toss the cut fries in a large bowl with cornstarch to lightly dust each piece, then add olive oil, Cajun seasoning and black pepper and toss until evenly coated. Spread fries in a single layer on a sheet pan and pat dry with paper towels to remove excess moisture—this step helps create a crisp exterior on the grill.

   For this step

   • 2 tbspCornstarch
   • 2 tbspOlive oil
   • 2 tspCajun seasoning
   • 1/2 tspFreshly ground black pepper
3. 3

   Step 3: Grill to char and crisp

   Preheat grill to medium-high (about 425–450°F / 220–230°C) and oil the grates or use a perforated grill pan. Arrange fries in a single layer and grill 3–5 minutes per side, turning with tongs to get even char and crisp edges; work in batches if necessary to avoid crowding. Remove when golden and slightly charred, and keep warm on a sheet pan while remaining batches finish.
   
4. 4

   Step 4: Make the chipotle aioli

   Stir together mayonnaise, minced chipotle in adobo, minced garlic and lime juice in a small bowl until smooth; taste and season with a pinch of kosher salt if needed. If you prefer a thinner sauce, whisk in a teaspoon of water at a time until desired consistency is reached. Chill briefly if time allows to let flavors meld.

   For this step

   • 1/2 cupMayonnaise
   • 1 tbspChipotle in adobo (minced)
   • 1 cloveGarlic (minced)
   • 1 limeLime (juice)
   
5. 5

   Step 5: Finish and serve

   Transfer grilled fries to a platter, sprinkle with a light pinch of additional salt and chopped cilantro. Serve immediately with chipotle aioli on the side for dipping and optional lime wedges for extra brightness.

   For this step

   • 2 tbspFresh cilantro (chopped) for garnish
   

1. Bring a large pot of salted water to a boil and add whole peeled (optional) sweet potatoes. Simmer 6–8 minutes until just tender but not falling apart; drain and let cool slightly. When cool enough to handle, cut potatoes into 1/2-inch fries, keeping pieces as uniform as possible for even grilling.
2. Toss the cut fries in a large bowl with cornstarch to lightly dust each piece, then add olive oil, Cajun seasoning and black pepper and toss until evenly coated. Spread fries in a single layer on a sheet pan and pat dry with paper towels to remove excess moisture—this step helps create a crisp exterior on the grill.
3. Preheat grill to medium-high (about 425–450°F / 220–230°C) and oil the grates or use a perforated grill pan. Arrange fries in a single layer and grill 3–5 minutes per side, turning with tongs to get even char and crisp edges; work in batches if necessary to avoid crowding. Remove when golden and slightly charred, and keep warm on a sheet pan while remaining batches finish.
4. Stir together mayonnaise, minced chipotle in adobo, minced garlic and lime juice in a small bowl until smooth; taste and season with a pinch of kosher salt if needed. If you prefer a thinner sauce, whisk in a teaspoon of water at a time until desired consistency is reached. Chill briefly if time allows to let flavors meld.
5. Transfer grilled fries to a platter, sprinkle with a light pinch of additional salt and chopped cilantro. Serve immediately with chipotle aioli on the side for dipping and optional lime wedges for extra brightness.