Name: Crispy Herbed Sweet Potatoes with Garlic Lemon Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cut into cubes or wedges; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp paprika; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 cup mayonnaise; 1 clove fresh garlic, finely minced; 1 tbsp lemon juice; 1 tsp lemon zest

I love crispy herbed sweet potatoes with garlic lemon aioli because they’re golden on the outside, tender on the inside, and full of bright, savory flavor. I enjoy how the earthy herbs and caramelized sweet potatoes pair perfectly with the creamy, zesty aioli, making this dish feel both comforting and fresh.

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare but feels elevated. I enjoy how the sweet potatoes crisp up beautifully in the oven while the aioli adds a bold finishing touch. I also appreciate how versatile it is, since it works as a side dish, appetizer, or even a light main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sweet potatoes
olive oil
garlic powder
dried thyme
dried rosemary
paprika
salt
black pepper
mayonnaise
fresh garlic
lemon juice
lemon zest

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. I peel the sweet potatoes if I want a smoother texture, then cut them into evenly sized cubes or wedges.

I toss the sweet potatoes with olive oil, garlic powder, thyme, rosemary, paprika, salt, and black pepper until well coated. I spread them out in a single layer on the baking sheet and roast them, flipping halfway through, until they’re crispy and golden on the outside and tender inside.

While the sweet potatoes roast, I make the garlic lemon aioli. I mix mayonnaise with finely minced garlic, lemon juice, and lemon zest until smooth. I adjust the seasoning to taste and chill it slightly so the flavors meld.

I serve the crispy sweet potatoes warm with the garlic lemon aioli on the side or drizzled on top.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, roasting time is about 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add chili flakes or cayenne pepper for heat. I like using fresh herbs instead of dried when I have them available. For a lighter sauce, I mix Greek yogurt with mayonnaise for the aioli base.

storage/reheating

I store leftover sweet potatoes in an airtight container in the refrigerator for up to 4 days. When reheating, I use the oven or air fryer to bring back their crispiness. I store the aioli separately in the refrigerator and stir it well before serving.

FAQs

How do I make the sweet potatoes extra crispy?

I make sure not to overcrowd the pan and roast them at high heat so they caramelize instead of steaming.

Can I make the aioli ahead of time?

I often make it a day in advance and keep it refrigerated, which helps the flavors develop.

Do I need to peel the sweet potatoes?

I don’t always peel them, since the skins add texture and extra nutrients.

Can I cook these in an air fryer?

I use the air fryer sometimes and cook them in batches for the best crisp results.

What can I serve this dish with?

I like serving it with grilled chicken, fish, or as part of a vegetarian spread.

Conclusion

I enjoy crispy herbed sweet potatoes with garlic lemon aioli because they’re flavorful, satisfying, and easy to make. I love how the crispy potatoes and bright, creamy sauce come together into a dish that feels both simple and special.