Who would have thought that you could add a healthy spin to the classic French fry that everyone loves? These sweet potato asparagus fries are exactly what you need in your life. They make a great side dish to a burger or sandwich, or an awesome snack to eat on their own. They’re so crispy and delicious.

❤️ Why You’ll Love Sweet Potato Asparagus Fries

• Easy-to-Make: Simple recipe that doesn’t overcomplicate things but delivers amazing results.
• Healthy Alternative: All the satisfaction of French fries with added nutrients and fiber.
• Vegetarian-Friendly: Perfect for vegetarian diets with an easy vegan option available.

🍲 Ingredients

Fresh Asparagus – Asparagus is one of the most nutritionally well-balanced vegetables out there. These green spears are high in folic acid and a great source of potassium, fiber, thiamin, and vitamins A, B6, and C. They’re also low in calories and transform into crispy, flavorful fries that provide a unique twist on traditional French fries.

Sweet Potatoes – Sweet potatoes come loaded with their own impressive list of benefits as a great source of fiber, vitamins, and minerals. The orange varieties are rich in antioxidants that protect your body while promoting gut health, supporting healthy vision, and boosting your immune system. They may even have cancer-fighting properties while providing natural sweetness.

👩‍🍳 How to Make Sweet Potato Asparagus Fries

1. Prepare the mayo by adding all the ingredients to a small bowl and stirring till well combined.  Pop in the fridge while you make the fridge.
2. Line 2 baking sheets with parchment paper, set aside and preheat oven to 400F.
3. Cut the sweet potatoes into 1/2 inch french fry pieces and pop them as well as the asparagus into a large ziplock bag.
4. To the bag, add the flour and shake till all the fries and asparagus are coated.
5. Whisk together the egg (or vegan egg) and almond milk and transfer to the bag and shake/move around till every fry/asparagus is coated.
6. To a mixing bowl, combine the panko, parm, garlic + onion powder, thyme, oregano, salt, pepper and chili flakes.  Using your hands, bring everything together till a nice crumb develops.  Add in the olive oil and continue using your hands to combine.  It should feel smooth but not mushy.  Transfer mixture to a large plate or deep baking sheet.
7. Begin coating each fry/asparagus in the panko mixture till completely coated.  Gently place onto the parchment-lined baking sheets. Repeat till each fry/asparagus is coated.
8. Bake for 30 minutes, flipping each fry halfway through.
9. Enjoy immediately with the horseradish mayo!

🪄 Tips and Tricks

• Even Coating: Use your hands to ensure every fry gets completely coated with the panko mixture.
• Don’t Overcrowd: Give fries space on the baking sheet for optimal crispiness.
• Flip Halfway: This ensures even browning and maximum crispiness on all sides.
• Serve Immediately: These are best enjoyed hot and fresh from the oven for peak crispiness.

🗒 Substitutions

• Vegan Option: Use a vegan egg substitute instead of a regular egg to make it completely plant-based.
• Cheese: Nutritional yeast can replace Parmesan for a dairy-free version.
• Coating: Regular breadcrumbs work if panko isn’t available, though panko gives better crispiness.
• Vegetables: Try zucchini or parsnips for different vegetable fry variations.

🗒 Best served with

• Greek Burger with Flaming Saganaki Cheese
• Apple Caprese Sandwich
• Greek Pita Smash Tacos
• Air Fryer Salmon Bowls with Turmeric Rice

👝 How to Store Leftovers

Store leftover sweet potato asparagus fries in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-8 minutes to restore crispiness, avoiding the microwave, which makes them soggy.

🤔 Common Questions

Sweet Potato Asparagus Fries

5 from 5 votes

🍟 These Sweet Potato Asparagus Fries are the healthy French fry alternative you've been craving! Crispy, nutritious, and perfect with mayo!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Appetizers, Vegetarian, Vegan Comfort Food

Cuisine American-Inspired

Servings 4 -5

Ingredients

  

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• 15 asparagus sprigs
• 1 medium-sized sweet potato cut into fries (around the same width as the asparagus)
• 3 tbsp. all-purpose flour
• 1 vegan egg or 1 regular egg beaten
• 1 tbsp. almond milk
• 2 cups panko or gluten-free bread crumbs
• 1 cup vegan parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes
• 1 tbsp. olive oil

Horseradish Mayo:

• 1/3 cup vegan mayo
• 3 tbsp. horseradish
• dash of salt
• dash of pepper
• juice of half a lemon

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Instructions

 

• Prepare the mayo by adding all the ingredients to a small bowl and stirring till well combined.  Pop in the fridge while you make the fridge.
• Line 2 baking sheets with parchment paper, set aside and preheat oven to 400F.
• Cut the sweet potatoes into 1/2 inch french fry pieces and pop them as well as the asparagus into a large ziplock bag.
• To the bag, add the flour and shake till all the fries and asparagus are coated.
• Whisk together the egg (or vegan egg) and almond milk and transfer to the bag and shake/move around till every fry/asparagus is coated.
• To a mixing bowl, combine the panko, parm, garlic + onion powder, thyme, oregano, salt, pepper and chili flakes.  Using your hands, bring everything together till a nice crumb develops.  Add in the olive oil and continue using your hands to combine.  It should feel smooth but not mushy.  Transfer mixture to a large plate or deep baking sheet.
• Begin coating each fry/asparagus in the panko mixture till completely coated.  Gently place onto the parchment-lined baking sheets. Repeat till each fry/asparagus is coated.
• Bake for 30 minutes, flipping each fry halfway through.
• Enjoy immediately with the horseradish mayo!

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