Mole-Glazed Sweet Potato Fries with Chipotle Aioli

Preheat oven to 400°F (200°C).

In a large bowl, toss sweet potato fries with olive oil, cornstarch, salt, and pepper until evenly coated.

Spread the fries in a single layer on a baking sheet.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

While the fries are baking, prepare the mole glaze: In a small saucepan over low heat, combine the mole paste and maple syrup. Stir until smooth. If the glaze is too thick, add vegetable broth, one tablespoon at a time, until it reaches a desired consistency.

Prepare the chipotle aioli: In a small bowl, whisk together mayonnaise, chopped chipotle pepper, adobo sauce, lime juice, and minced garlic.

Once the fries are cooked, remove them from the oven and immediately toss them with the mole glaze, ensuring they are evenly coated.

Serve the mole-glazed sweet potato fries immediately with the chipotle aioli for dipping.