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
serves 2

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
sea salt

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.

Sweet Potato on Foodista

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~ by gourmettraveller on February 25, 2010.

9 Responses to “spiced sweet potato fries”

  1. these look delicious! can’t wait to try them!

  2. These look great, I think I’ll try them out on saturday night!

  3. I love sweet potato fries…these look really good! I will have to try this seasoning mix!

  4. I have ALL these ingredients on hand and feel I may just have to make some of these on the weekend!

  5. I hate to call BS, but I have never seen oven-baked fries that looked like that. Those look like breaded, deep-fried fries from Rally’s. Sorry.

    • the texture of the fries is actually from the slight fluffing after parboiling and the spice mixture that adheres to the surface. they probably look crunchier than they actually are from the photo because of that, but they are most definitely oven baked!

  6. This sounds like a yummy variation on the sweet potato fries recipe we’ve enjoyed. We’ll be trying it soon!

  7. made these yesterday….flavour was amazing but i was in a rush so skipped the “drying” phase so they came out a bit soggy…but overall awesome flavour.

    • yeah unfortunately, even with the drying they won’t come out as crisp as conventional fries…which I guess makes the extra calories of the deep-fried version worth it once in a while!

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