spiced sweet potato fries
Had a few rogue sweet potatoes lying about and couldn’t remember what they were intended for, so made up a batch of these tasty oven fries spiced with cumin, chilli and thyme. A great wholesome alternative to deep fried spuds and every bit as satisfying.
Spiced Sweet Potato Fries
4 medium sweet potatoes
1/2 tsp ground cumin
1/4 tsp chilli powder
2 sprigs fresh thyme
2 tbsp olive oil
freshly ground black pepper
Preheat oven to 200°C (392°F).
Peel and cut the sweet potatoes into thick batons. If you wish, parboil them in boiling water for a couple of minutes, drain then toss them about in the colander so the sides fluff up a little. Leave to air dry for 15-30 minutes or so.* Pat away any excess moisture with kitchen towels, then mix with the cumin, chilli powder, olive oil, fresh thyme leaves and a few twists of black pepper, then toss well to coat.
Spread out in one layer on a large baking tray (don’t over crowd them or they will turn out soggy), and bake in the preheated oven for 30-35 minutes, or until golden and crisp at the edges (do note though that they won’t come out as crunchy as potato fries).
Remove from the oven, sprinkle with a good amount of salt and serve while still hot.
* this step isn’t essential, but I find the spice mixture adheres better this way however it does mean the fries aren’t as crisp due to the added water content so if you want them crispier don’t bother with the parboiling.