Roasted Sweet Potatoes with 2-Minute Vegan Aioli
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Roasted Sweet Potatoes with 2-Minute Vegan Aioli

Roasted sweet potatoes with the easiest vegan aioli. All you need is a bowl, mayonnaise, mustard, lemon juice, a few spices, 2 minutes and you've got yourself a delicious dipping sauce. 
Prep Time8 mins
Cook Time40 mins
Total Time48 mins
Course: Appetizer
Cuisine: vegan
Servings: 2


  • 2 medium sweet potatoes, cut into sticks
  • 1 tablespoon oil (I used avocado oil)
  • 1/2 teaspoon sea salt, to taste
  • 1 teaspoon packed fresh rosemary, finely chopped (optional)

2-Minute Vegan Chipotle Aioli

  • 4 tablespoons vegan mayonnaise (or mayonnaise of choice)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon chipotle, ground


  • Preheat oven to 400F. 
  • Cut the sweet potatoes into sticks (like fries) and place on a large baking sheet. You may need two baking sheets as you want the fries to be well spaced out (this allows them to be crispy instead of soggy). 
  • Drizzle with olive oil and add salt and rosemary. Toss to evenly coat the sweet potatoes. Spread in a single layer. Roast for 40 minutes at 400F or until the fries are crispy. You can toss them around halfway through to roast evenly.

Make the Aioli

  • Meanwhile, prepare the aioli: In a small bowl or jar, whisk together all the aioli ingredients until smooth. Set in the fridge until the sweet potatoes are ready.


I like to line my baking sheet with parchment paper to avoid sticking.
If you have leftover aioli, store in an airtight container in the fridge for up to 4 days. It's great in a sandwich!