Crispy Baked Accordion Sweet Potatoes with Sriracha Aioli
These crispy accordion sweet potatoes are one of the most impressive things you can make with almost no effort. Sweet potato planks get sliced into a crisscross accordion pattern, brushed with a garlicky herb oil, and baked until the edges are golden, caramelized, and impossibly crispy while the centers stay soft and tender.
Serve them with a creamy sriracha aioli for dipping and you’ve got a side dish that looks like it came from a restaurant. They’re the kind of thing people can’t stop picking at. Completely vegan, naturally gluten free, and ready in 45 minutes.
Why You’ll Love These Crispy Accordion Sweet Potatoes
- Ultra crispy edges with a soft, tender center from the accordion cut
- Garlicky herb oil with rosemary, thyme, paprika, and fresh garlic
- Sweet and spicy maple sriracha aioli that’s creamy, tangy, and addictive
- The crisscross cutting technique creates maximum surface area for crunch
- Looks incredible on the plate with minimal effort
How to Make Crispy Accordion Sweet Potatoes
Full recipe in the card below. Here’s the step by step.
Place each sweet potato plank between two chopsticks and slice straight across without cutting through. Flip and slice at a 45° angle for the crisscross pattern. Soak in cold water.
Mix avocado oil with salt, paprika, rosemary, thyme, and grated garlic until evenly combined.
It should be fragrant and evenly speckled with herbs and spices. This is what gives every bite so much flavor.
Pat the planks dry, then brush both sides generously with the marinade, getting into all the cuts. Bake at until golden and crispy.
How to Cut Accordion Sweet Potatoes
The accordion cut is what makes these sweet potatoes so special. It creates thin slices that fan out during baking, giving you maximum crispy surface area. Here’s how to do it:
- Peel the sweet potatoes and slice off a thin piece from two opposite sides so each one sits flat
- Cut each potato into thick planks, about 1 cm (just under ½ inch) thick
- Place one plank between two chopsticks or wooden skewers on your cutting board. The chopsticks stop your knife from cutting all the way through
- Slice straight across the plank, making thin cuts very close together
- Flip the plank and slice again at a 45° angle to create a crisscross pattern
- Drop each finished plank into cold water to remove starch and keep them from browning
Don’t rush this step. Take your time and let the chopsticks guide your knife. The crisscross pattern opens up during baking and creates those beautiful crispy edges.
Tips for the Crispiest Baked Sweet Potatoes
- Soak in cold water. This removes excess starch and helps the edges crisp up in the oven
- Pat completely dry. Any moisture left on the surface will steam instead of crisp. Use a clean kitchen towel and press gently
- Brush the oil into the cuts. Use a pastry brush to get the garlic herb oil in between all the slices, not just on the surface
- Don’t overcrowd the pan. Give each plank space so air circulates around it
- Flip halfway through baking so both sides get golden and crispy
- Broil for 1 to 2 minutes at the end if you want extra caramelized edges
Frequently Asked Questions about these Crispy Accordion Sweet Potatoes
They’re very similar. Traditional hasselback potatoes are sliced in one direction only on a whole potato. Accordion potatoes use a crisscross cut on planks, creating even more surface area and crispier edges. This recipe uses the plank and crisscross method for maximum crunch.
It’s optional. Peeling gives you a cleaner look and crispier result, but leaving the skin on works too if you prefer.
Yes! We actually have a whole recipe for that. Check out our Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo for the regular potato version with a completely different dip.
Yes. Air fry at 375°F for about 15 to 18 minutes, flipping halfway. You may need to work in batches depending on the size of your air fryer.
Use two wooden skewers or the handles of two wooden spoons. Anything that sits flat on the cutting board and stops your knife from going all the way through.
More Crispy Potato Recipes
Love the accordion technique? Try our original Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo made with regular potatoes and a completely different dip. Same satisfying crunch, totally different flavor profile.
Browse more recipes at Dr. Vegan Blog.
Crispy Accordion Sweet Potatoes with Maple Sriracha Aioli
Equipment
- Large baking sheet
- parchment paper
- Chopsticks or wooden skewers
- Sharp knife
- Pastry brush
- Small mixing bowl
Ingredients
For the Accordion Sweet Potatoes:
- 4 medium sweet potatoes
- 60 ml avocado oil or neutral oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tsp fresh rosemary finely minced
- 2 tsp fresh thyme finely minced
- 2 garlic cloves finely grated
For the Maple Sriracha Aioli:
- 160 g vegan mayo
- 2 tsp sriracha
- 1 tsp maple syrup or agave
- 2 tsp lime juice
- Salt and pepper to taste
Optional Finishes:
- 2 tbsp vegan parmesan
- 2 tbsp fresh chives finely chopped
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Make the marinade. In a shallow bowl, mix together the avocado oil, salt, pepper, paprika, rosemary, thyme, and grated garlic. Set aside.
- Prep the sweet potatoes. Peel the sweet potatoes if desired. Slice a thin piece off two opposite sides of each potato so they sit flat. Cut each potato into thick planks, about 1 cm thick. Place planks in cold water.
- Make the accordion cuts. Place one sweet potato plank between two chopsticks or wooden skewers. Slice straight across, very close together, without cutting all the way through. Flip the plank and slice again at a 45° angle to create a crisscross pattern. Return to cold water and repeat with remaining planks.
- Dry and season. Pat the sweet potato planks completely dry. Place them on the parchment-lined sheet pan. Brush both sides generously with the garlic herb marinade, making sure to get into all the cuts.
- Bake. Bake for 12 to 15 minutes until the bottom is golden. Flip and bake another 12 to 15 minutes until deeply caramelized and crispy on the edges. For extra crispiness, broil for 1 to 2 minutes at the end.
- Make the maple sriracha aioli. While the sweet potatoes bake, mix together the vegan mayo, sriracha, maple syrup or agave, lime juice, and a pinch of salt and pepper. Taste and adjust heat and sweetness to your liking.
- Finish and serve. Let the sweet potatoes rest for 5 minutes. Sprinkle with vegan parmesan and fresh chives. Serve hot with the maple sriracha aioli on the side.