Spicy Sweet Potato Fries
These Spicy Sweet Potato Fries are crispy, salty with a nice kick of heat! Plus, they’re incredibly delicious.
Healthier than regular french fries, roasted sweet potato fries are the perfect way to introduce your family to sweet potatoes.
Why You Must Make
My regular readers know that I’m married to the world’s most picky man. When it comes to food, that is. And wives. He got a home run with his first choice for the latter! So I was basically shocked when we were at a dinner party and he slurped up a bowl of squash soup and even went for seconds. Maybe there was hope.
- The first time I made sweet potato fries, my persnickety husband didn’t even hesitate. He liked them!
- Like Emeril, I kicked them up a notch with seasonings other than salt and pepper. Use any of your favorite seasonings. Try garlic powder, Italian seasoning, taco, or jerk seasoning.
- This is a nice change from regular french fries, plus they have more fiber and vitamin A.
- Kitchen Staples – Olive Oil, Kosher Salt
- Sweet Potatoes – Medium or Large, peeled if desired. Cut into 1/4-1/2-inch wide fries.
- Paprika – I used regular, but you can also use smoked paprika for a change of pace.
- Cayenne Pepper – more or less to taste
- Cumin – Ground
- Cornstarch – Helps to absorb moisture to make crispier fries.
- Roasted fries won’t ever be as crisp as freshly deep-fried potatoes, but they’re still terrific. First, you don’t want to crowd the baking sheet.
- You might need a second baking sheet to give each fry enough space.
- Next, a small amount of corn starch absorbs any moisture that may be lingering without any discernible taste or change in texture.
- Don’t cut big wedges, but instead, thin fries between 1/4-1/2 inch in width.
- PRO-Tip: To make your fries even crisper, soak them in cool water for about an hour to help release their starch. Make sure to dry them thoroughly before seasoning and frying.
- Use your favorite seasonings to flavor your spicy sweet potato fries. I also love using a Cajun seasoning mix.
- Bake at high heat, flip once, and eat hot before they start to wilt. Bon appetite!
Frequently Asked Questions
It’s up to you! They are delicious both ways, so keep the peel on if you’d like. You’ll get an extra bit of fiber that way.
If you have the time, soaking your unbaked sweet potato fries in cool water for at least an hour and up to 24 hours will help release some of their starch. If dried thoroughly, then roasted, they will be crispier than if not soaked.
Besides soaking them in water, make sure to cut them all the same size, don’t crowd them on the baking sheet, toss them with some cornstarch along with the spices, then roast at high heat. Make sure to flip them at least once during the cooking time and remove the fries to a cooling rack when you bring them out of the oven so they don’t sweat and soften on the baking sheet.
You May Also Like:
- Asparagus Fries from Amanda’s Cookin’
- Crispy French Fries
- Grilled Potato Packets
- Bacon Green Bean Bundles
- Easy Parmesan Polenta
- More Side Dish Recipes
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- 4 sweet potatoes (medium-large)
- 4 tablespoons olive oil (exact amount may vary)
- 1 tablespoon paprika
- 1 ½ teaspoons kosher salt
- ¼ teaspoon cayenne pepper, more or less to taste
- 1 ½ teaspoons ground cumin
- 1 tablespoon cornstarch
- Preheat oven to 425º.
- Peel sweet potatoes and cut them into thin fries. Add to bowl with oil, spices, and cornstarch and toss to combine.
- Spread out fries without crowding over the surface of a rimmed baking sheet lined with parchment.
- Bake for about 30-40 minutes, flipping at least once halfway through the baking time until the fries are crisp.
Use about 1 medium sweet potato per serving. Can easily double or triple, just make sure not to overcrowd the baking sheet or the fries won't get crispy.
Creole seasoning from McCormick is also delicious on these fries.
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Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 419mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 1g