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Spiced and baked sweet potato fries

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The Pastry Chef's Baking

(Read caption) Slice up sweet potatoes, toss them in olive oil and spices for a baked instead of fried side option.

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Sweet potato fries are my new guilty pleasure and when I go out to eat, I've taken to ordering a burger just so I could have sweet potato fries with them if they're available. 

So I wanted to try and make my own and found this recipe for spiced and baked sweet potato fries online. The advantage of baking vs. deep-frying is that baked fries are healthier and have less fat. The disadvantage is baked fries aren't as crispy. 

Despite their French fry appearance, which implies crispness, these were actually soft. I still liked them and the spices gave them a great flavor. They might have eventually gotten more crispy if I had baked them  longer, but I didn't want them to burn. I wasn't risking not having my sweet potato fries!

Spiced and baked sweet potato fries
From Baltic Maid

1-2 tablespoons olive oil

1 large garlic clove, grated (I didn't have any so I left it out)

About 1-1/2 lbs. sweet potatoes

1/2 teaspoon sweet paprika

1/2 teaspoon cumin (I only used 1/4 teaspoon)

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon ground ginger

 A few pinches cayenne

1. Preheat the oven to 450 degrees F.

2. Combine the grated garlic and the olive oil in a bowl. Set aside. Wash and peel the sweet potatoes. Cut them into 1/3 inch thick sticks. Add the sweet potato sticks to the bowl with the oil and toss them until they’re evenly coated.

3. Mix the spices together in a small dish. Sprinkle this spice mix over the sweet potatoes and toss them to coat them evenly.

4. Place the fries on a baking sheet lined with parchment paper. Bake them for 20 minutes in the preheated oven. Flip them and bake for another 10 to 15 minutes or until cooked to preference.


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