Introduction
Looking for the perfect balance of sweet and spicy? These Spicy Sweet Potato Fries are exactly what you need. I’ve perfected this recipe through countless trials to create fries that are crispy on the outside, tender on the inside, and packed with bold flavors. Whether you’re serving these as a side dish or a healthy snack, these fries deliver an irresistible combination of natural sweetness and warming spices that’ll have everyone reaching for seconds.
Ingredients
- 2 large sweet potatoes, cut into ¼-inch thick strips
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons cornstarch (for extra crispiness)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut sweet potatoes into even-sized strips, about ¼-inch thick. Try to keep them uniform for even cooking.
- Soak the cut potatoes in cold water for 30 minutes to remove excess starch.
- Drain and pat the sweet potato strips completely dry with paper towels.
- In a large bowl, toss the dried sweet potato strips with olive oil until evenly coated.
- Mix all the spices in a small bowl, then sprinkle over the oiled sweet potatoes, tossing to coat evenly.
- Arrange the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
- Bake for 15 minutes, then flip the fries and continue baking for another 10-15 minutes until crispy and lightly browned.
- Let them rest for 5 minutes before serving to achieve maximum crispiness.
Cook Time and Serving Size
Prep Time: 40 minutes (including soaking time)
Cook Time: 25-30 minutes
Total Time: 65-70 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to ensure your Spicy Sweet Potato Fries turn out perfectly:
- Don’t skip the soaking step – it’s essential for achieving crispy fries.
- Make sure to dry the sweet potato strips thoroughly after soaking; excess moisture will make them soggy.
- For extra crispiness, toss the dried sweet potato strips with cornstarch before adding oil and seasonings.
- Spread the fries in a single layer with space between them – overcrowding leads to steaming instead of crisping.
- These fries are best served immediately, but you can reheat them in a 400°F oven for 5 minutes to restore crispiness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a milder version, reduce or omit the cayenne pepper.
Spicy Sweet Potato Fries
Looking for the perfect balance of sweet and spicy? These Spicy Sweet Potato Fries are exactly what you need. I've perfected this recipe through countless trials to create fries that are crispy on the outside, tender on the inside, and packed with bold flavors. Whether you're serving these as a side dish or a healthy snack, these fries deliver an irresistible combination of natural sweetness and warming spices that'll have everyone reaching for seconds.
Ingredients
- 2 large sweet potatoes cut into ¼-inch thick strips
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons cornstarch for extra crispiness
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut sweet potatoes into even-sized strips, about ¼-inch thick. Try to keep them uniform for even cooking.
- Soak the cut potatoes in cold water for 30 minutes to remove excess starch.
- Drain and pat the sweet potato strips completely dry with paper towels.
- In a large bowl, toss the dried sweet potato strips with olive oil until evenly coated.
- Mix all the spices in a small bowl, then sprinkle over the oiled sweet potatoes, tossing to coat evenly.
- Arrange the fries in a single layer on the prepared baking sheet, ensuring they don't overlap.
- Bake for 15 minutes, then flip the fries and continue baking for another 10-15 minutes until crispy and lightly browned.
- Let them rest for 5 minutes before serving to achieve maximum crispiness.
