Over the last few years, sweet potatoes have invaded. They’ve taken over our homes, our restaurants, even many fast food joints now offer an alternative to the traditional potato. As for me, this is now the third recipe involving sweet potatoes on my blog. So, you can decide for yourself where I stand. Sweet potatoes are simply a delicious, healthy choice for my family. And as much as I still love traditional French fries, sometimes I crave something a little different. These sweet potato fries are so easy to make, and they are addictive. Crispy on the outside, soft on the inside, salty, smoky, and just a little bit sweet. The kids love them, and they work well as a side dish for nearly every meal. Try sweet potato fries the next time you find yourself reaching for another bag of frozen French fries or tater tots.
3 large sweet potatoes
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon cumin
Dash or two of cayenne pepper (more if you like it spicy)
2 teaspoons brown sugar
Coconut oil for greasing baking sheet
Preheat oven to 350˚F. Grease a large baking sheet with about a teaspoon of coconut oil. Wash sweet potatoes, and cut into approximately ½-inch strips. Note: Baking times will vary based on how thick you cut your fries.
Transfer fries into a plastic zip-top bag, and add the remaining ingredients. Toss until the fries are evenly coated with the oil and spices. Arrange sweet potato fries on the baking sheet in a single layer.
Put the baking sheet in the oven on the middle rack, and bake for 15-20 minutes or until the potatoes are fork tender.
Increase the temperature of the oven to 450˚F, and move the pan to the top rack. Roast potatoes for an additional 8-10 minutes. Use tongs to turn all of the sweet potato fries halfway through cooking. Keep an eye on them. They will get a little dark due to the sugars caramelizing. You want them to be brown and crispy (maybe even slightly charred), but not burnt.
Remove from oven, and let cool 5 minutes before serving.