I've made these sweet potato fries at least half a dozen times now over the past month. My problem with sweet potatoes has always been how long they take to cook, whether baked whole or in smaller pieces. This recipe solves that. Finally, an effortlessly fast (and delicious) way to prepare sweet potatoes exists!
These sweet potato fries are sweetly spiced with chili powder and cinnamon, but feel free to adjust and use whatever spices you enjoy. You may also want to add a little salt, as I use a salt-free chili powder. The way I cut them up, you may consider these to be more of a chip or crisp, because they're not the traditional "fry" shape. They're all the same to me, I don't shape discriminate. And if you're a visual learner, this is the post for you; I've included lots of pictures.
Effortless Spiced Sweet Potato Fries
Serves 2, or 1 hungry person (full disclosure: I am always the hungry person)
-1 sweet potato (Raw sweet potatoes are very firm and difficult to cut. Try to use thinner sweet potatoes as opposed to rounder ones for easier slicing.)
-chili powder - I like Frontier Co-Op
-Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. I used 2 13x9" rimmed dark cookie sheets. How many you need to use will depend on the size of your sweet potato. Unless you use a very small sweet potato, or have a very large baking sheet, you typically will need two baking sheets.
-Use a vegetable scrubbing brush to wash sweet potato with running water from a faucet.
-Carefully use a sharp knife to slice the sweet potato in half width-wise. Slice each of the halves in half lengthwise.
-Turn halves over so flat edges are against your cutting surface. Cut into 1/8" slices. Try to cut slices pretty evenly in thickness so they cook evenly; otherwise a few may burn if they're too thin, or not cook as well if they're too thick.
-Evenly spread the slices along the baking sheets. Sprinkle slices with chili powder and cinnamon (or whichever spices you like) as desired to lightly coat.
-Place pans in oven for 15 minutes. If they cannot go on the same rack beside each other, (ie. one goes on the top rack and one on the bottom) switch pans after 7.5 minutes so they cook evenly and one doesn't burn.
This recipe can easily be doubled or tripled for serving a larger group. Hope you enjoy. If you give this recipe a try, let me know how you like it!
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Crochet-loving Personal Trainer, Yogi, and Wellness Coach.
Lover of tiny animals and objects. BS in Nutrition and Dietetics. Plant-based. Read More...
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