Spiced Sweet Potato Fries

Sweet potatoes are like a typecast actor. Most people only think of them in fall, as a mashed, brown sugar or marshmallow-topped staple on every Thanksgiving table. The truth is sweet potatoes are great year-round and they’re healthy to boot, boasting lots of vitamins A & C, potassium and fiber.

I enjoy sweet potatoes year-round. I like to cut them into cubes, toss them with olive oil and herbs and roast them until they’re crisp and brown around the edges. You can make mashed sweet potatoes quickly by baking them in the microwave—be sure to poke the potato with the tines of a fork to allow air to escape. Once they’re nice and soft, I scoop the flesh into a bowl, stirring in a little butter and a splash of orange juice.

My all-time favorite way to cook sweet potatoes is to make these roasted sweet potato fries. They’re naturally sweet enough to appeal to tiny palates but the spices make it interesting and tasty for adults, as well. This recipe calls for chili powder, garlic powder and paprika but you can substitute your favorite spices, as well. To really spice them up, add a sprinkle or two of crushed red pepper flakes.

Spiced Sweet Potato Fries

Serves 4 – 6.

2 – 2½ pounds sweet potatoes, peeled and cut into ½-inch strips

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

1. Preheat oven to 450 degrees Fahrenheit. Line a sheet tray with parchment paper or foil.
2. Combine potatoes and spices in a large bowl. Add the olive oil and toss until potatoes are evenly coated with the oil and spices.
3. Arrange the potatoes on the sheet tray in an even layer.
4. Bake, turning occasionally, until the potatoes are fork tender and brown at the edges, 15 to 20 minutes.