Roasted Sweet Potato Fries
I used sweet potatoes instead of regular Russets. I tossed them in a blend of smoked paprika, cumin and cayenne pepper and baked them in the oven. The result is a sweet and smoky snack that will go perfectly with any burger or sandwich.
The orange-fleshed sweet potatoes are full of beta-Carotene, which contributes to the body’s vitamin A levels, helping our vision and immune system. Baking these fries also eliminates a lot of the fat that comes with frying traditional fries.
Baking the fries requires very little work. There’s no deep fryer or splattering grease. The oven does all the work for you. The clean-up is also effortless, wrap up the dirty foil and you are done.
You can cut the sweet potatoes in thinner slices. I like to make them thick and meaty because something this delicious should not come in a stingy serving.
Roasted Sweet Potato Fries
- Sweet potato, 2 large, cut into 1-inch wide and 1/2-inch thick long slices
- Olive oil, 3 tablespoons
- Salt, 1/2 teaspoon
- Pepper, 1/4 teaspoon
- Smoked Paprika, 1/2 teaspoon
- Cumin, 1/4 teaspoon
- Cayenne pepper, a generous pinch
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
In a large bowl, toss sweet potato with oil, salt, pepper, paprika, cumin and cayenne pepper.
Spread sweet potatoes in singer layer on the prepared baking sheet. Bake for 20 minutes, or until the fries are tender in the middle and crispy on the edges, turning once.
Serves 4 as a side.