Who doesn’t love a good sweet potato fry? I know that given the choice at a restaurant, I will never pick regular ol’ fries over sweet potatoes fries. They’re just so irresistible! They’re sweet, salty, and oh so addictive.
This recipe takes sweet potato fries to the next level. Now, I have to warn you, they are spicy. I have a relatively high tolerance for heat and these had me sweating a little bit! But sweet, salty, and spicy? These are way too good to pass up!
They’re easy to make and somewhat healthy…. Well, they’re healthier than fried fries at least, because these are baked, not fried. Plus, sweet potatoes are a nutritional powerhouse. They’re rich in vitamin A and vitamin C, high in fiber, and they even have protein! We leave the skin on, meaning even more fiber. So have at ‘em!
Adapted from Tyler Florence
If you like spice but don’t have a terribly high tolerance for it, you might want to cut the chili, cumin, and cayenne in half.
2 large sweet potatoes
2 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3-4 tablespoons olive oil
Preheat oven to 450 degrees. Coat 2-3 sheet trays with cooking spray.
Cut sweet potatoes into 1/4 inch strips. Toss with olive oil, adding enough to evenly coat all the fries. Combine the spices and toss them into the bowl and mix to coat.
Spread the sweet potatoes in a single layer on the prepared baking sheets, being sure not to overcrowd. Bake until the sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.