Go Back
–+ servings
crispy oven baked yam fries are topped with finely shredded parmesan cheese and served with a flavorful homemade truffle lemon aioli

Crispy Oven Baked Yam Fries with Truffle Lemon Aioli

Print Recipe
These healthy and delicious yam fries are kept crispy through a few different techniques and ingredients. They are served with a flavorful and easy-to-make truffle lemon aioli.
Course Side Dish
Cuisine American
Keyword aioli, easy mashed potatoes, easy side dish, fries, healthy, lemon aioli, sweet potato fries, sweet potatoes, truffle aioli, truffle lemon aioli, yam fries, yams
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 side servings

Ingredients

Oven Baked Yam Fries

  • 4 Orange Flesh Sweet Potatoes, cut into strips
  • 4 tbsp Corn Starch
  • 4-6 tbsp Canola Oil
  • 1/2 tsp Garlic Powder
  • 1 tsp Sea Salt, or Truffle Salt

Truffle Lemon Aioli

  • 1/2 cup Mayo
  • Zest of 1 Lemon
  • Juice of ½ Lemon
  • 1 tbsp Truffle Oil
  • Salt & Pepper, to taste

Instructions

Oven Baked Yam Fries

  • Place sweet potato strips into a bowl of cold water. Allow to soak for 1 hour, or up to 12 hours.
  • Preheat oven to 425°Drain the sweet potatoes from the water, and dry them completely by patting them well with paper towel.
  • Place fries into a Ziploc bag and add in corn starch. Seal the bag, then shake it to coat the fries evenly. Remove fries from bag and dust off excess corn starch. (Best to do this in batches to ensure each fry gets coated – I typically do this in 2-3 batches).
  • Place coated fries into a bow, add oil and garlic powder, and toss to combine. Place onto 3 baking sheets lined with parchment, ensuring no overlapping or over crowding. Place into oven for about 30 minutes, flipping halfway through (ensure to flip each fry individually).
  • Remove the fries from the oven and toss with sea salt. Allow to sit for around 5 minutes to firm up before serving.

Truffle Lemon Aioli

  • Place all ingredients into a bowl and whisk to combine, use immediately or store in fridge for up to 2 days.