Accordion Sweet Potatoes

These Accordion Sweet Potatoes are crispy on the outside, tender on the inside, and full of flavor. I love how the thin slices open up while baking, creating beautiful layers that soak up all the seasoning. Paired with a smoky-sweet maple aioli, they make a stunning side dish for any meal.

Why You’ll Love This Recipe

I like this recipe because it turns simple sweet potatoes into something special. The accordion-style cuts let the spices coat every slice, and the result is both crispy and fluffy. I also love the smoked paprika maple aioli it’s creamy, tangy, and a little sweet, making the potatoes even more irresistible.

Ingredients

Sweet Potatoes:
4 medium sweet potatoes, washed
Cooking spray
1 tablespoon spices of your choice (cinnamon, nutmeg, smoked paprika, cumin, rosemary, thyme, garlic powder, etc.)

Smoked Paprika Maple Aioli:
1/4 cup plain Greek yogurt
1/4 cup light mayonnaise
2 tablespoons lemon juice, about 1 lemon juiced
1 tablespoon maple syrup
1 teaspoon garlic, minced
1/2 teaspoon smoked paprika

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I place a sweet potato between two chopsticks and slice thin cuts across it, stopping at the chopsticks so I don’t cut all the way through.
3. I repeat with all the sweet potatoes and place them on the baking sheet.
4. I spray the potatoes with cooking spray and sprinkle with my chosen spices.
5. I bake for 45–55 minutes, until the potatoes are tender and the edges are crispy.
6. For the aioli, I whisk together the Greek yogurt, mayonnaise, lemon juice, maple syrup, garlic, and smoked paprika until smooth.
7. I serve the sweet potatoes hot with the aioli on the side or drizzled over top.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 45–55 minutes to bake, so the total time is around 1 hour.

Variations

Sometimes I use chili powder or cayenne for a spicy kick. I also like swapping the maple syrup in the aioli for honey when I want a different kind of sweetness. For a dairy-free version, I use vegan mayo and coconut yogurt.

Storage/Reheating

I store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them at 350°F for 10–15 minutes or microwave them for 1–2 minutes. The aioli keeps well in the fridge for up to 5 days.

FAQs

How do I make sure I don’t cut through the potatoes?

I place chopsticks or wooden spoons on each side of the potato to stop the knife.

Can I use white potatoes instead of sweet potatoes?

Yes, russet or Yukon gold potatoes work well too.

Do I need to peel the sweet potatoes?

No, I leave the skin on for extra nutrients and crispiness.

Can I air fry these instead of baking?

Yes, I cook them at 375°F for about 25–30 minutes, checking for doneness.

What spices work best?

I like smoked paprika and garlic powder for savory, or cinnamon and nutmeg for sweet.

Can I make the aioli ahead of time?

Yes, I prepare it up to 2 days in advance and keep it refrigerated.

Do I need to flip the potatoes while baking?

No, the slices crisp up nicely without flipping.

Can I make these oil-free?

Yes, I skip the cooking spray and brush with vegetable broth instead, though they won’t be as crispy.

What can I serve with these potatoes?

I like pairing them with roasted chicken, grilled salmon, or even a holiday spread.

Can I freeze leftover sweet potatoes?

I don’t recommend it because the texture becomes mushy after thawing.

Conclusion

I love making these Accordion Sweet Potatoes because they’re beautiful, flavorful, and surprisingly easy. With their crispy edges, tender centers, and smoky-sweet aioli, they’re a side dish that always impresses at the table.

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