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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. 

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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!

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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)

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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.