Spiralized Sweet Potato Fries (2024)

Home » Diet » Whole30 » Spiralized Sweet Potato Fries

Published: May 30, 2016 · Modified: Dec 31, 2021 by Monica Stevens Le · 27 Comments

Jump to Recipe Pin Recipe

It’s spiralize time yet again, and this time we’re making Spiralized Sweet Potato Fries (that just so happen to be perfectly crispy!) Oh, and I happened to make a curry aioli sauce as a topping for these sweet potato fries, too. You just happen to be scoring really BIG right now.

It has been such an exciting week for me. I was given the opportunity to takeover the Whole30 Instagram page for the entire week! I was able to share my favorite Whole30 compliant recipes, shopping tips & tricks, and ingredient meals with their community and it proved to be incredibly rewarding.

Let me tell you something: THAT is a community that they have going on. If I posted anything that may have been in a “grey” area, people were quick to call me out and ask me follow-up questions. No, I didn’t get annoyed. Quite the opposite, actually- it made me really excited to see how passionate people are about eating well and sticking to thefoundations Whole30 has laid out. There was an open line of communication created between myself and their readers, and I hope that my week of sharing made (at least some) peoples’ journeys more enjoyable and delicious.

It was right before I started the takeover that I had made spiralized sweet potato fries. They turned out even more delicious than I imagined they would be. I didn’t get a chance to post the recipe before my takeover, so they’re showing up fashionably late to the party. That’s okay though because these spiralized sweet potato fries are the guest of honor. In fact, they’re the most beautiful girl in the room, at that party. I’m not sure when or why I decided that spiralized sweet potato fries had a gender, but I do know why they’re female.

They’re equal parts: gorgeous, sassy and powerful. They’re packed with yummy nutrients like Vitamin C, Vitamin B6 and manganese. The curry aioli sauce they’re topped off with is just an insane accompaniment to really bring these fries to another level of stardom. The curry aioli sauce is made with theHomemade Paleo MayonnaiseI posted about last week (did you guys see my first recipe video?!) Be sure to check it out- I had a blast making it!

If you’re having guests over who may be have never tried spiralized roots or vegetables before, be sure to make these spiralized sweet potato fries. They will be completely over the moon about them and will probably leave with yourInspiralizerin hand. Oh, and they’ll definitely ask for seconds and thirds. They won’t be shy!

Spiralized Sweet Potato Fries

4.46 from 37 votes

Tried this recipe?Mention @themovementmenu or tag #movementmenu!

Print Recipe Pin Recipe Rate Recipe

Servings 3

Course: Side Dish

Cuisine: American

Keyword: baked fries, fall, healthy fries

Prep Time: 10 minutes minutes

Cook Time: 26 minutes minutes

Total Time: 36 minutes minutes

Servings: 3

Calories: 159kcal

Author: Monica Stevens Le

Ingredients

▢ 4-8 ounces sweet potatoes
▢ 3 tablespoons avocado oil
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ sea salt to taste
▢ black pepper to taste

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Set aside.
Thoroughly scrub the sweet potatoes and dry them well. Cut off each end to make a flat surface to attach to the prongs of the spiralizer.
Secure spiralizer to the counter top with the designated suction cups and clamps and attach the potato, centered and parallel to the countertop. Be sure to place the larger end on the prongs.
Twist the handle to make the fries. If your fries aren't spiralizing into long spirals anymore, reattach and center your potato again.
Clean out potato and remove core from the spiralizer.
Drizzle sweet potato fries with avocado oil and lightly toss to coat. Sprinkle the herbs & seasonings on top. Give the spiralized potatoes another toss to make sure they're covered with the seasoning. Cook at 400 degrees for 25-30 minutes.
At the 25 minute mark, check on the fries. If there are spirals that are turning brown, take them out immediately and transfer to another baking sheet or wire rack. Continue to cook the rest of the spirals until they begin to crisp up. Check on them every couple of minutes until they are all cooked through.
Let cool for 10 minutes. As they cool, they will crisp up more. Serve right away.

Notes

Oven baking times may vary, as all ovens are slightly different. Keep an eye on the fries, and as soon as they start looking light brown around the edges, pull them out!

Nutrition

Monica Stevens Le

Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

« Korean Beef Soup

Paleo Chocolate Marshmallows »

Never Miss a Recipe

Receive Paleo, Low Carb & Whole30 Recipes Weekly!

Reader Interactions

Comments

Sue says
January 01, 2023 at 12:17 pm
What other oils can you used besides avocado?
Reply
Sandy says
November 24, 2022 at 5:08 pm
The recipe is great as is; but pepper flakes are a great addition if you like a little kick. We also spiralize an onion to make the dish even tastier.
Reply
Cheryl says
April 21, 2020 at 3:16 pm
Where is the recipe for the curry aloe sauce please?
Reply
- Emily says
  February 10, 2022 at 6:12 pm
  I had the same question!?
  Reply
Merci says
February 20, 2020 at 5:43 pm
Is there a reason you couldn't provide the recipe for the curry aioli?
Reply
Abbey says
October 15, 2019 at 1:00 pm
These are the perfect Thanksgiving side!
Reply
Sarah says
September 10, 2019 at 12:31 pm
Holy Buckets - I think you just saved my Whole30! I JUST found your recipe and made them in about 20 min (tops). I checked them after 10 min, ate the few that were done straight from the pan and left the rest for 5 more min.
So YUMMY!!!!!
Thank you!!
Reply
See Also
Kristoff Ice Blocks - Jello Jigglers - Frozen Party Foods
Rick says
June 21, 2019 at 8:58 am
For the people wo described it turned to mush, did you drizzle in the oil, when roast in vegetables they need light oil. Just an observation.
Reply
Bill Pelligra says
March 19, 2019 at 5:46 am
Hello, great recipe made it about a month ago, delicious. How thick do you recommend they be cut? I used a thick setting, but may try thin today. Thx very much for the help.
Reply
Ana says
January 17, 2019 at 5:47 pm
I would NOT recommend cooking these for 25-30 minutes. At 17 minutes, mine were burnt to a crisp and stunk up my whole kitchen. 🙁
Reply
Amanda says
March 11, 2018 at 8:32 am
Just made these and the flavor was awesome. Perfect seasonings to balance the sweet potatoes. I had some burning after about 10 minutes... So had to check every few minutes toss and pull out the ones that were done. It was a pain but they were tasty. I did not make the aoli and they really didn't need it. May need to experiment to see what can be done to get them to cook evenly.
Reply
Alison says
February 03, 2018 at 8:57 am
We made these too following the instructions exactly and the fries were limp and mushy as well, though still tasty. We increased the temperature to 425 but that didn’t help.
Reply
boygirlhouse says
September 19, 2017 at 6:40 pm
I had bad luck with these. Half were burned to a crisp, the other half were limp and sad and never firmed up. I was so hopeful. What size insert do you recommend for the spiralizer? I used the largest thinking that would reduce the risk of burning.
Reply
- The Movement Menu says
  September 24, 2017 at 1:58 pm
  I spiralzed on the smallest setting. You've inspired me to redo the recipe and check for any errors. I'm so sorry this happened... can I report back?
  Reply
  - Jut sumons says
    October 03, 2017 at 3:43 pm
    This recipe sucked. Followed the instructions and they were total mush!
    Reply
    - The Movement Menu says
      October 03, 2017 at 4:51 pm
      I'm really sorry this happened. I haven't experienced that before... you were checking on them while they were in the oven, and they just never crisped up or what?
      Reply
M says
August 01, 2017 at 5:21 pm
These were a bust for me. Followed the recipe exactly and fries were limp and undercooked. Leaving them on the cooling rack just made it worse. 🙁
Reply
- The Movement Menu says
  August 01, 2017 at 5:47 pm
  That makes me so incredibly sad to hear! All ovens are different so maybe they needed a little extra time in the oven... I will change the instructions to reflect that, but they shouldn't be limp!
  Reply
- Tory says
  January 18, 2019 at 3:41 pm
  Mine turn to mush, I wonder if it’s because I spiralized them a few days ahead and had them in fridge
  Reply
  - The Movement Menu says
    January 23, 2019 at 10:06 pm
    Yeah, I'm sure they were releasing a lot of moisture in the refrigerator. I would try again!
    Reply
Ann says
May 03, 2017 at 5:21 pm
Delicious!! Wish I had made more!!!. What brand spiralizer did you use? My was hard to turn and the fries were very skinny.
Reply
- The Movement Menu says
  May 08, 2017 at 9:57 pm
  Hi there. I use the Inspiralizer. My old paderno spiralizer couldn't handle sweet potatoes very well, so I upgraded. It's the best spiralizer I've tried!!!!
  Reply
plasterer bristol says
January 17, 2017 at 9:22 am
Great recipe. Ours turned out great. Thanks for sharing. Simon
Reply
Tracey C. says
January 08, 2017 at 8:39 pm
Wow! Looks AMAZING!!
Reply
- Zaga says
  October 29, 2018 at 10:58 am
  The only way I can comment is by replying, sorry Tracey! Couple of things. If you want unbelievably sweet tasting fries, don’t wait for it to preheat to 400. Sugar molecules only carmelize up to 350 degrees, so if you wait for the oven to get to 400 you won’t have that reaction. Second point, if some are burning and others are not, rotate your pan as ovens have hotspots. Also I cover with foil the first 10 minutes. Great recipe!
  Reply
  - Artof Amelia says
    December 28, 2018 at 7:31 pm
    These were delicious! I used a full 8oz of sweet potato, spiralized with my 3mm (1/8-inch) attachment. I took mine out after only 12 mins and they were nicely browned, mostly crispy and perfectly seasoned.
    Reply
    - The Movement Menu says
      December 28, 2018 at 8:28 pm
      That sounds AMAZING. I am so happy they turned out well for you. Enjoy!!!
      Reply