First of all this is a great contrasting pairing in itself. The sweet starch flavors of the fries balance the spicy aioli sauce and vice versa. Each keeping the other from becoming too pronounced.
Paired with the Pale Ale, the sweet malt backbone resonates with the sweet potato fries. The sweet malt backbone also tamps down the spices in the curry aioli and prevents them from becoming too pronounced. If you are looking to accentuate the spices in the aioli sauce then I suggest pairing this dish with Hinterland's IPA.