Crispy Baked Sweet Potato Fries
I ate half of these before my family got home so I pretended they were an appetizer.Print
Serving Size: Serves 2 to 4
Sweet potato fries abound on menus of every stripe these days, you’re your basic burger joint to fancier burger joints like Umami Burger, who serves Maple Bacon Fries, which are sweet potato fries, maple-braised bacon lardons, rosemary Aleppo salt, topped with chives (oh my god, would I hit that) to pricey restaurants like Pacific Dining Car in Los Angeles.
Unless they are seriously deep fried, sweet potato fries never get quite as crispy as their baking potato fry brethren. That’s ok. There are other redeeming qualities about them. I’ve been making them with frequency lately — there is a recipe for plain Sweet Potato fries, as well as one for Sweet Potato Fries with Scallions and Ginger in Dinner Solved! This is a new version for me, doused with some spicy spices. I thought a pound would be enough for 4 people. I guess maybe for 4 normal people it might be, but we never had a chance to find out because I ate half of them before my family got home. So I pretended they were an appetizer.
- 1 pound sweet potatoes, peeled and cut into French fry-sized strips (about ¼-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Coarse or kosher salt and freshly ground pepper to taste
1. Preheat the oven to 400°F.
2. Place the sweet potatoes on a rimmed baking sheet. Drizzle over the olive oil, then sprinkle with the chili powder, cumin, salt and pepper. Toss and then spread them out, making sure the fries all have space between them. Bake for about 20 until they are nicely browned and very tender. They won’t get super crispy; sweet potato fries have a hard time doing that. Serve hot.
What the Kids Can Do
Measure the spices and toss the fries with the seasonings!
Do not worry about perfect sticks. You are not entering a French fry making contest. The easiest way to get nice long fries, however, is to peel the potatoes, cut them lengthwise into ¼-inch slabs, then stack up a few of those at a time and cut them into ¼-inch thick sticks.