Japanese Sweet Potato Oven Fries with Wasabi Aioli

White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

a pile of Japanese Sweet Potato Oven Fries with Wasabi Aioli

After a busy few months, Jay and I were elated to escape the confines of the city last weekend to take a couple of long hikes in the woods. The tall trees, quiet earth, sunshine, and occasional waterfalls were the perfect antidote to the current misery of the world. Strolling through the woods next to a babbling brook was the exact opposite of scrolling my Facebook feed reading the rantings of babbling trolls.

I’m planning to take a lot of hikes in the next four years.

Japanese Sweet Potato Oven Fries with Wasabi Aioli on tray before cooking

Jay and I have a little post-hike ritual that we invented back when we were both bojon (=no job, backwards) and had all the time in the world (though not much of the moneys). We’d explore a new-to-us trail in Marin or the East Bay, or walk on the beach, or hop on Muni in the hopes of exploring a different San Francisco neighborhood (assuming the bus didn’t break down). Then we’d find the closest brew pub and wash down an order of fries (preferably garlic) with a couple of cold ones. We called it a Bojon day.

Japanese Sweet Potato Oven Fries with Wasabi Aioli beofre baking

After our epic hike last weekend, we staggered into Mill Valley Beer Works and ordered just that (plus a few tasty small plates including beet soup with crème fraiche and cacao nibs, radicchio slaw with orange yogurt dressing, and the gooiest ball of burrata slathered on grilled bread with fennel and persimmon). Beer and fries are the ideal post-exertion treat because: salt, fat, booze, and creamy potatoes. Though now that we’re not quite so bojon, splurging on some vegetable matter seemed like a good idea.

 Wasabi Aioli

Back home and still in french fry mode thanks to Liz, I baked up a batch of these sweet potato oven fries. Japanese sweet potatoes have burgundy skin that gives way to ivory flesh. They’re a bit more dense and less fibrous than orange sweet potatoes, but with the same earthy deliciousness. While regular sweet potato fries tend to be soggy and limp, these cook up a bit more sturdy – still not as crisp as regular potatoes, but easier to dip than their jewel-toned counterparts.

tray of delicious Japanese Sweet Potato Oven Fries with Wasabi Aioli

top down shot of Japanese Sweet Potato Oven Fries with Wasabi Aioli

The flavors are inspired by a dish of sweet potato fries I enjoyed at Pacific Catch with my sister and niece over the holidays. The wasabi aioli on the side is completely addictive for horseradish fans like myself. The sesame gets nice and toasty in the oven, a bit of togarashi adds kick, and some slivered crispy nori and scallions make it feel like a party.

Japanese Sweet Potato Oven Fries with Wasabi Aioli in bowl

So this year, if you find yourself getting bummed out by bullies, nettled by narcissists, maddened by misogynists, rattled by racists, or if you just need a dose of Bojon, might I recommend a walk in nature, some crispy root vegetables, and a swig of something refreshing.

bowl of Japanese Sweet Potato Oven Fries with Wasabi Aioli

And please take me with you.

hands picking up some Japanese Sweet Potato Oven Fries with Wasabi Aioli

More Side Dishes:

*Thanks for reading! For more Bojon Gourmet in your life, follow along on InstagramFacebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these sweet potato oven fries, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

Japanese Sweet Potato Oven Fries with Wasabi Aioli
5 from 1 vote

Japanese Sweet Potato Oven Fries with Wasabi Aioli

Print Recipe  /  Pin Recipe
White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 3 -4 servings



  • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
  • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
  • 1 teaspoon brown sesame seeds
  • 1 teaspoon black sesame seeds
  • 3/8 teaspoon fine sea salt
  • a few pinches togarashi or cayenne powder (optional – for spiciness)
  • 3 nori crisps (such as Gimme brand, 2x3" each), slivered
  • dark green part of 1-2 scallions, slivered


  • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
  • ½ teaspoon wasabi paste (more to taste)
  • squeeze lemon juice


  • Position a rack in the upper third of the oven and preheat to 425ºF.
  • Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
  • Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
  • Serve the fries hot with the aioli for dipping.


Japanese sweet potatoes have a burgundy skin and ivory interior, though russets or regular sweet potatoes can likely stand in if need be.
Nutritional values are based on one of three servings.


Calories: 274kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 400mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12460IU | Vitamin C: 5.2mg | Calcium: 45mg | Iron: 0.8mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

oven tray of crispy Japanese Sweet Potato Oven Fries with Wasabi Aioli

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18 thoughts on “Japanese Sweet Potato Oven Fries with Wasabi Aioli”

  1. Ah, getting out into nature is always the best way to reset. I know it definitely makes me feel more grounded, in tune with the world around me, and my head more clear. Recreating your bojon (love this!) days sound like a wonderful, necessary indulgence. And these fries (!!!). Japanese sweet potatoes are by far my favorite food. I typically stock up weekly and roast them whole in large batches at the beginning of the week so they’re ready to heat up and top with almond butter and cinnamon. I’m pulled to eating them sweet but I now have an itch to try them with this savory Asian flare!

  2. how fast do we all need to hike to get the world re-calibrated on its axis? while it continues to kick us all in the axis I will be needing copious amounts of comfort food, so thank you for these side-lit beauties with all my favorite flavors.

  3. OMG. Somehow I had completely missed the line in your bio all these years explaining what “bojon” is…FINALLY I UNDERSTANDDD. And I love it and these fries so much. And would love to come back to CA ASAP to hike and eat fries and drink beer with you!!! <333

  4. Thank you for this post, your words were comforting and so well stated. What can I say, you’re the best :) Not to mention these amazing fries…

    1. Thank you for your thoughts Terri. This is a personal recipe blog so I like to share a bit about myself and my thoughts that lead to my recipe creations. I actually find it the opposite of sad, as evidenced by the sweet community of comments above! However you can always skip the post and head straight for the recipe if you prefer.