Easy Spiced Sweet Potato Fries
You can either peel your sweet potatoes, or give them a good scrub and leave the skins on (my preferred method). See notes below for detailed cutting instructions, but if you’re less confident in your knife skills, just cut your sweet potato into chunks and call it a day (this may increase cooking time slightly).
Prep: 10 minutes
- 2 medium sweet potatoes (with orange flesh)
- 1 teaspoon granulated garlic
- 1 teaspoon pimentón or smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil or melted ghee or coconut oil
- Preheat oven to 450 degrees and place racks in upper and lower thirds of the oven. Line 2 sheet-pans with parchment paper.
- Wash and scrub sweet potatoes with a clean sponge or towel, OR peel them. Slice into shy 1/2 inch sticks (see notes).
- Divide cut sweet potatoes between the two trays and drizzle each with 1 tablespoon of oil or melted ghee. Sprinkle each with 1 1/2 teaspoons of spice mixture, or to taste. Toss and arange in one even layer, spreading them out as much as possible.
- Place each tray in the oven (on top and bottom racks), and bake for 10-12 minutes, rotating pans from top to bottom halfway through. Cooking time will depend on how thick your fries are cut. You want them to be easily pricked with a fork and starting to get a little color. Taste and season with salt and pepper, if needed. (then try not to eat all of them before they hit the table!)
To slice your fries evenly, start by slicing off the tips, then cut off one of the long rounded sides of the sweet potato (about 1/2 inch thick). Place that flat side of the sweet potato on your cutting board. Cut the sweet potato “long-ways” into shy 1/2 inch slabs. Lay each of those slabs on your cutting board and cut them into long, 1/2 inch fries.
You want the fries lightly coated in the spice mixture, and you may have a bit left over. Save the mix for next time, or use it to season chicken, white fish or shrimp later in the week.
These are best eaten the day you make them, but are still delicious added to a work lunch or enjoyed as a snack right out of the fridge.
Tools & Tips
When picking sweet potatoes for this recipe, look for the organic orange fleshed variety. Check to see that they are firm, with as few spots or rough spots as possible (if they all have nicks and rough spots, you can always just peel those parts off before slicing into fries).
You can double up, but don’t crowd your sheet pans. The more you add to the pans when roasting, the more the veg will steam and the less it will brown. Same applies to all roasted veg.