Happy Fry-day, friends!
There’s plenty to cover about these irresistible baked sweet potato fries and their zippy coconut oil–Sriracha aioli, so let’s dive in.
This recipe is adapted from Phoebe Lapine’s thoughtful new book, The Wellness Project: How I Learned to Do Right by My Body, Without Giving Up My Life. Phoebe’s approach to wellness—practical, evidence-minded, and not self-righteous—has always resonated with me. After being diagnosed with Hashimoto’s thyroiditis in her twenties, she decided to make manageable, sustainable changes rather than a complete lifestyle overhaul. Over the course of a year she experimented with one focused change per month—adjusting diet, hydration, movement, and personal care routines—and documented what worked and what didn’t in an honest, often funny way.
Instead of buying into extreme rules, Phoebe’s method is about gradual improvements and balance: small habits that add up, realistic tweaks that fit real life. The book isn’t a preachy manifesto; it’s a practical guide with 22 inflammation-conscious recipes designed to support skin, digestion, and thyroid health. Naturally, I started with the Baked Sweet Potato Fries with Coconut Oil–Sriracha Aioli—and they did not disappoint.
Baked sweet potato fries can be tricky because they tend to steam and soften rather than crisp in the oven. These avoid that fate thanks to a matchstick cut and a bit of starch, which helps them brown and crisp similarly to a restaurant fry. The aioli is worth making even if you’re wary of mayonnaise: the coconut oil and Sriracha combine to create a slightly sweet, spicy, and tangy sauce that elevates the fries. If you prefer store-bought mayo, you can mix 1/3 cup mayo with the sriracha, garlic, and lime for a shortcut, but the homemade version is easy and delicious.
These fries are a simple, crowd-pleasing side that pairs well with sandwiches, salads, or a relaxed weekend snack. They’re also easy to adapt: use regular potatoes if you prefer, or adjust spices to taste. Below is the ingredient list and clear, step-by-step directions so you can make them at home.
Baked Sweet Potato Fries with Coconut Oil–Sriracha Aioli (Serves 2–4)
Ingredients:
2 medium sweet potatoes (about 1 pound), scrubbed
2 tablespoons olive oil or melted coconut oil
2 teaspoons potato, corn, or arrowroot starch
½ teaspoon sea salt
½ teaspoon smoked paprika
For the aioli:
2 large egg yolks
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lime juice
1 teaspoon Sriracha
1 small garlic clove, minced or grated
¼ cup olive oil
¼ cup coconut oil, melted and cooled slightly
½ teaspoon sea salt
Instructions:
– Preheat the oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven and line two rimmed baking sheets with parchment paper.
– Trim the ends of the sweet potatoes and stand each on a flat end. Slice into 1/4-inch-thick planks, then cut the planks into matchsticks.
– Place the cut sweet potatoes in a large bowl and toss with the olive oil. Sprinkle with the starch, salt, and smoked paprika and toss until evenly coated.
– Spread the fries in a single layer across the prepared baking sheets, leaving space between pieces so they can crisp.
– Bake for 20 minutes, switching the sheets between the upper and lower racks halfway through. When the fries are browned (not burnt) at the edges, remove the sheets, toss the fries to redistribute, and return to the oven for about 5 more minutes until crisp. Let cool for a few minutes on the pan before serving.
– While the fries bake, make the aioli. In a small bowl or the bowl of a food processor, whisk or pulse together the egg yolks, Dijon, lime juice, Sriracha, and garlic until smooth.
– Begin emulsifying by adding 1 teaspoon of olive oil and whisking or pulsing until incorporated. Repeat with two more teaspoons. Once the mixture starts to thicken, slowly drizzle in the remaining olive oil, then the slightly cooled coconut oil, whisking continuously until thick and creamy. Season with ½ teaspoon sea salt to taste.
– Serve the hot fries immediately with the coconut oil–Sriracha aioli for dipping.
These fries deliver a great contrast of crispy edges and tender interior with a sauce that’s bright, slightly sweet, and spicy. Enjoy them as a side or snack—and may your weekend strike a good balance between health and hedonism.
p.s. If you try Phoebe’s Raw Gingerbread Cookie Beauty Balls from the book, make them ASAP—they’re delightful.