These sweet potato fries are a tastier and healthier alternative to ordinary fries. You can play with the spices a bit until you find what you like best- I like to increase the cayenne pepper to get a little bit of heat. Serve with a nice strip loin for a twist on the classic steak frites.
Ingredients:
- 4 large sweet potatoes
- 1 T paprika
- 1 T ground coriander
- 1 t cayenne pepper
- 1 T sea salt
- 2 T olive oil
Method:
- Peel the sweet potatoes and cut them however you like your fries (I like them a little thick). You can often buy pre-cut sweet potato fries, but I think that’s silly.
- Mix the paprika, coriander, cayenne pepper, and salt in a small bowl.
- Place the sweet potato slices in a large bowl and toss with olive oil until lightly coated.
- Toss the spice mixture with the fries until evenly coated, saving any mixture you don’t use for next time.
- Preheat the oven to 425F. Line a large baking sheet with parchment paper and spread the fries evenly. Make sure you don’t crowd the pan or the fries- they’re a little claustrophobic ;).
- Bake for 30-35 minutes, until softened and a little crispy.
- Serve with a creamy dip, such as a lemon dill or garlic mayo.
There you have it! Simple, healthy, and delicious- what more could you want?
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{ 3 comments… read them below or add one }
I’ve tried making SPF (sweet potato fries, not sunscreen) a few times; they’re always tasty, but never crispy. Does parchment paper help?
I don’t think the parchment paper helps make them crispy, but it sure makes cleanup a lot easier!
SPF (I like that abbreviation!) will never be as crispy as “real” fries, but you can crisp them up a little by increasing the heat to 450F. Be careful, though- they’re easy to burn.
They also get crispy when you really increase the oil or deep fry them, but that has its own drawbacks (i.e. heart attacks).
Ach- small price to pay for crispy fries!