Begin by preheating your oven to 425°F (220°C). Line two large baking sheets with parchment paper to keep the fries from sticking.

Cut the sweet potatoes into thin matchsticks, aiming for consistent sizes to ensure even cooking. Place them in a large mixing bowl, and toss with olive oil, smoked paprika, salt, and black pepper until coated. Arrange the fries on the prepared baking sheets in a single layer, leaving some space between them.

Bake the sweet potatoes for 15 minutes in the preheated oven. Flip the fries gently, sprinkle them with fresh oregano leaves, and continue baking for another 15 minutes or until they turn golden and crispy on the edges.

While the fries bake, melt butter in a small saucepan and mix in the minced garlic. Once the fries are out of the oven, immediately toss them in garlic butter to coat. Sprinkle grated Parmesan and manchego over the fries while they’re still warm so the cheese melts slightly.

For the aioli, combine mayonnaise, lemon juice, Dijon mustard, grated garlic, and cayenne pepper in a bowl. Mix until smooth, and taste to adjust the seasoning. If you like it extra tangy, add a little more lemon juice! Refrigerate until ready to serve.

Transfer the fries to a serving plate, sprinkle with extra Parmesan or herbs if desired, and serve them warm alongside the spicy aioli. Savor each bite of crispy fries dipped into the creamy, zesty sauce!