Recipe: Chili-Spiked Sweet Potato Fries
We could – and have! – eat a plate of sweet potato fries for dinner and nothing else. They’re creamy, a bit crunchy, and very satisfying. We like them kicked up with a light dusting of spicy chili powder, but they’re also great with just a simple sprinkle of kosher salt. Bet you can’t eat just one…
Technically, we suppose these are “coins” and not “fries,” but we’ve found that sweet potatoes tend to get mushy instead of crispy in the long fry shape. Cutting them in coins helps them cook a little more evenly, we think. The edges get a little crispy while the center is soft, but firm.
Also try them with a crinkle cut! The little ridges get nice and crunchy.
Chili-Spiked Sweet Potato Fries
1 sweet potato per person, preferably ones that are shaped long and skinny
1 Tablespoon olive oil
Preheat the oven to 400°. Spray a baking sheet with non-stick coating or line it with aluminum foil.
Slice the sweet potatoes approximately 1/8-inch thick. Thinner than this and you end up with brittle chips (also good!), and thicker fries tend to get mushy. We used a mandolin, but a sharp knife works just as well.
Pat the coins dry with a clean kitchen towel and then toss them with the olive oil in a small bowl. Arrange them in a single layer on the baking sheet and sprinkle them with salt and chili powder.
Bake for 10 minutes and then flip the fries over. Sprinkle the other side with salt and chili, and continue baking for 5 – 10 minutes until the centers are tender and the edges are slightly crispy. Let the fries cool for 5 minutes on the tray to let them firm up a bit.
Serve while still warm with ketchup or other favorite dipping sauce.
(Image: Emma Christensen for the Kitchn)