Grilled Crispy Sweet Potato Fries with Cajun Spice and Chipotle Aioli

There’s a reason sweet potato fries have become a backyard favorite: their natural sweetness caramelizes under high heat while the flesh stays tender, creating a delicious contrast of textures. This recipe leans into that contrast by parboiling the tubers just long enough to soften the interior, dusting them with cornstarch to create a dry, crisping surface, and finishing on a hot grill to get smoky char and bronzed edges. The Cajun rub adds a lively, savory backbone that plays nicely against the sweet flesh, while the chipotle-lime aioli cuts through the richness with smoke, acidity and a touch of heat.

This version is built for summer cookouts and anyone who wants the crunch of fries without wrestling with a deep fryer. Key moments—uniform cutting, thorough drying, and grilling in small batches—are what turn a good tray of potatoes into one you’ll reach for all season. Make the aioli ahead to let the flavors mellow, keep finished batches warm in a low oven, and you’ll have hot, crisp fries with crowd-pleasing smoky spice and bright cilantro-lime finish every time.