Mmmmm…sweet potato fries.
Love them. But hubby does not. Oh well, more for me, right?
These would be perfect for serving with after-Thanksgiving turkey sandwiches. Or any old time, say, with some lentil soup, like we did this week.
Sweet Potato Fries with Lentil Soup
Spicy Baked Sweet Potato Fries
Original by Renee, but inspired by many
2 large sweet potatoes, sliced
1 Tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 500 degrees. (Or the highest your oven will go, if it doesn’t reach 500. The hotter, the better chance of crispy fries.) Line a cookie sheet with foil for easy clean-up.
Wash and cut the sweet potatoes to desired thickness and length. (You don’t have to peel them, I don’t.) In a large bowl, toss the potatoes with olive oil. In a small bowl, mix the remaining spices together. Then sprinkle the potatoes with the spice mixture, stirring well until all potatoes are covered.
Spread potatoes out evenly on cookie sheet. Use two sheets if they are crowded. The more space they have to “breathe”, the crisper they will be. Depending on how thick you cut your fries, the longer they will need to bake. Start with 10-15 minutes, stir them and check to see if they are tender. Bake until tender.
Also, check out Elise’s recipe over at Simply Recipes and the hints from her readers on other ways to help crisp up your fries and dipping sauce ideas. These seasoned fries I prefer to eat plain.
Beyond Rice and Tofu 