Sweet Potato Fries are a sweet, crisp way to prepare sweet potatoes. They make a tasty side dish for chicken, burgers, fish or steak. I like to serve them with my Salmon Cakes with Dijon Herb Sauce recipe. I have to warn you, Sweet Potato Fries can be addicting!
Making Sweet Potato Fries is fairly quick and easy. Sweet potatoes are washed, peeled then sliced into wedges, lightly sprayed with cooking spray and baked. Part way through the baking process, they are sprinkled with a cinnamon, cumin and sugar mixture. The cinnamon can get dark during the baking process but don't worry, it doesn't mean your fries are burnt.
I usually don't like sweet potatoes, but I love them fixed as baked french fries. They are sweet, soft on the inside, crunchy on the outside and have some of my favorite flavors - cinnamon and cumin! So good!
Sweet Potato Fries can be partially prepared ahead of time. I'll wash, peel and slice them ahead of time and store them in cold water until I am ready to bake them. Before lightly spraying with cooking oil, be sure to drain them in a colander and pat dry. It makes the final dinner preparation a little smoother when the fries are ready for baking. You can wash, peel and slice white potatoes ahead of time, too, by storing in water.
I hope you enjoy!
Sweet Potato Fries
- 2 pounds sweet potatoes
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cumin
- 1/2 teaspoon salt
- 6 sprays cooking spray
- Preheat the oven to 425F.
- Spray a large rimmed baking sheet with cooking spray.
- Combine the sugar, cinnamon and cumin. Set aside.
- Wash and peel the sweet potatoes.
- Cut the potatoes into 1/2-inch thick slices.
- Put the fries on the prepare baking sheet.
- Spray with cooking spray.
- Sprinkle with salt.
- Bake about 20-minutes in a preheated oven.
- Remove from the oven, coat with cooking spray and sprinkle half of the sugar mixture over the fries.
- Flip the fries over, and spray with cooking spray then sprinkle the remaining half of the sugar mixture over the fries.
- Bake for an additional 10-15 minutes, or until brown and tender.
- Let cool for a couple minutes on a wire rack then serve.