Skinny Sweet Potato Harissa Fries with Harissa Mayo

Skinny Sweet Potato Harissa Fries with Harissa Mayo

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 generous servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: North African


These healthy, baked skinny sweet potato harissa fries are a little spicy and have lots of flavor from the harissa.



  • 2 medium sweet potatoes, cut into thin strips
  • 1 tablespoon olive oil
  • 1 tablespoon harissa
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt

For the harissa mayo:

  • ¼ cup mayonnaise (see notes)
  • 1 tablespoon harissa paste
  • 1 small garlic clove, grated on a microplane or very finely minced
  • A pinch of sea salt


  1. Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
  2. Put the sweet potato strips in a large bowl and toss them with the olive oil, harissa, cumin, cinnamon, and sea salt.
  3. Divide them between the 2 baking sheets – you don’t want to crowd the pans! Bake them in the preheated oven for 25-30 minutes, turning them halfway. I prefer mine when they are soft and a few are crispy. If you’d like them crispier, leave them in the oven a little longer, just make sure to keep an eye so they don’t burn.

While the fries are in the oven, make the harissa mayo:

  1. Combine all the ingredients together in a small bowl. Taste and add more harissa if your tongue can handle it.
  2. Serve the fries straight out of the oven with the mayo on the side for dipping.


If you eat a plant-based diet substitute a vegan mayo.

Whatever you do, please do NOT use Miracle Whip in place of the mayo. It will give it a very funny flavor.