Sweet Potato Fries

Sweet potatoes can be served as savory or sweet dish, and go well with cinnamon, honey, lime, ginger, coconut and nutmeg. They’re great in baked desserts, quick breads, puddings and custards, casseroles, stews or croquettes. Sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, and folic acid.  For more sweet potato recipes, click here.

Serves 8
recipe adapted from Vegetable Harvest
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2 lbs. sweet potatoes
1/4 cup extra-virgin olive oil
2 teaspoons coarse sea salt
1 teaspoon ground cumin
1 teaspoon mild chili pepper

Preheat oven to 200c (400f). Peel the sweet potatoes and cut into thick fries (1/2 inch wide by 3 1/2 inches long). Place potatoes in a bowl and add the oil, salt and spices. Carefully toss to coat the potatoes. Arrange potatoes in a single layer on a baking sheet. Place baking sheet in oven and bake, turning so they brown evenly, until potatoes are crisp and a deep golden brown (about 15 to 20 minutes). Remove from oven, season generously with sea salt and serve immediately.


The Culinary Chase’s Note:  I love the addition of cumin baked with the potato.  The recipe called for the oven temperature to be at 500f but I found this cooked the fries too quickly thus resulting in the ends being a bit crisp.  So check in about 10 minutes to see how the potatoes are cooking.  Serve with a side of mayonnaise.