Charred Purple Sweet Potato Fries with Gochujang Aioli Recipe

If you’re on the hunt for a snack that dazzles both the eyes and the taste buds, you have to try these Charred Purple Sweet Potato Fries with Gochujang Aioli. Imagine vibrant violet fries with crispy, slightly charred edges and soft, tender centers paired with a creamy dipping sauce that packs a punch of smoky, spicy heat. This dish brings together the natural sweetness of purple sweet potatoes and the fiery kick of Korean chili paste in a way that feels both comforting and exciting. It’s a total game-changer, perfect for sharing or savoring all to yourself.

Ingredients You’ll Need

Putting together these fries is wonderfully straightforward, yet every ingredient plays a critical role in building flavor and texture. From the sweetness and color of the purple sweet potatoes to the rich creaminess of the vegan mayo and the bold spices in the gochujang aioli, each component elevates this snack to something truly special.

• 3 medium purple sweet potatoes: Their stunning color and natural sweetness are the heart of the dish.
• 2 tbsp olive oil: Helps the fries crisp up perfectly while adding a subtle richness.
• Salt & black pepper: Essential for balancing flavors and enhancing the natural taste of the potatoes.
• ½ cup vegan mayo: Creates a creamy, smooth base for the aioli with a gentle tang.
• 1 tbsp gochujang (Korean chili paste): Infuses a smoky, spicy depth that gives the aioli its signature kick.
• 1 tsp lime juice: Adds just the right touch of brightness to cut through the richness.
• 1 garlic clove, minced: Packs an aromatic punch that complements the heat of the gochujang.

How to Make Charred Purple Sweet Potato Fries with Gochujang Aioli

Step 1: Prep and Slice Your Sweet Potatoes

Start by preheating your oven to 210°C. Then slice those beautiful purple sweet potatoes into thick fries—around half an inch thick works perfectly. The thickness lets them cook through without drying out, striking that ideal contrast between crisp edges and soft centers.

Step 2: Season and Roast

Drizzle the sliced fries with olive oil, then sprinkle with salt and freshly ground black pepper. Toss everything until each fry has a light, even coating—that oil helps them char up nicely while enhancing flavor. Arrange them in a single layer on a baking sheet and roast for about 30 to 35 minutes, flipping halfway through to get even browning. You’re looking for those edges to turn golden with a bit of char—that’s where the magic happens.

Step 3: Mix the Gochujang Aioli

While the fries are roasting, combine the vegan mayo, gochujang, minced garlic, and lime juice in a small bowl. Stir until smooth and creamy, balancing the sweet, spicy, and tangy flavors. This aioli is what takes the fries from delicious to unforgettable, offering a lick of smoky heat that complements the sweet potato’s natural earthiness.

Step 4: Serve It Up

Once your fries have that perfect char and softness, plate them immediately. Generously drizzle with the gochujang aioli and add an extra sprinkle of sesame seeds if you like a bit of crunch and nutty flavor. Serve warm for the best experience.

How to Serve Charred Purple Sweet Potato Fries with Gochujang Aioli

Garnishes

Enhance the vibrant plate by topping your Charred Purple Sweet Potato Fries with Gochujang Aioli with fresh sesame seeds, chopped scallions, or a sprinkle of toasted seaweed flakes. These little touches add textural contrast and brighten up the dish with fresh herbal or toasty notes.

Side Dishes

These fries pair beautifully with a crisp green salad dressed with citrus vinaigrette to balance the richness, or alongside plant-based burgers for a totally satisfying meal. They also make a bold side to Korean-inspired bowls or as part of a tapas spread where their vivid color can really shine.

Creative Ways to Present

For a truly show-stopping presentation, serve your fries on a dark slate board to accentuate the purple hues. Drizzle the gochujang aioli in slow, sweeping streaks across the plate and use chopsticks or a small brush to artistically spread the sauce. The contrast of colors and textures will make your dish look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, pack them in an airtight container and store them in the refrigerator for up to 3 days. They might lose some crispness but will still taste fantastic when reheated.

Freezing

Because of their texture, frozen storage isn’t ideal for these fries. If you do freeze them, wrap tightly and freeze no longer than one month to preserve flavor, though the texture may become softer upon reheating.

Reheating

To bring back the crispiness, reheat the fries in a hot oven at 200°C for 8-10 minutes or toss them in a dry skillet over medium heat. Avoid microwaving as this will make them soggy. Reheat the aioli separately or freshen it up before serving.

FAQs

Can I use regular sweet potatoes instead of purple ones?

Absolutely! Regular sweet potatoes will work wonderfully and give you similar sweetness and texture, though you’ll miss out on that eye-catching purple color that makes this dish special.

Is this recipe vegan-friendly?

Yes, it is! Using vegan mayo keeps the aioli plant-based without sacrificing creaminess or flavor. Just double-check your mayo ingredients if you’re buying pre-made.

How spicy is the gochujang aioli?

Gochujang offers a smoky and moderately spicy flavor, but it’s balanced by the creamy mayo, so the heat is pleasant, not overpowering. You can adjust the amount to suit your spice tolerance.

Can I bake the fries in an air fryer?

Definitely! Air frying is a great option for crisp fries with less oil. Cook at 200°C for about 20 minutes, shaking the basket halfway through for even cooking.

What else can I add to the aioli for extra flavor?

Feel free to experiment by adding a pinch of smoked paprika, a squeeze of honey or maple syrup for sweetness, or finely chopped fresh herbs like cilantro or chives to brighten the aioli.

Final Thoughts

There’s just something so joyful about the bright color and bold flavors of these Charred Purple Sweet Potato Fries with Gochujang Aioli. Whether you’re whipping them up for a casual snack or serving them to impress guests, they bring warmth and a little spark to any occasion. I truly hope you give this recipe a try and enjoy every crispy, creamy, spicy bite as much as I do!