home-made {25} baked sweet potato fries, take two

I never made up a post about my first attempt with baked sweet potato fries, but I summarized the experience in yesterday’s Weekly Dish. To reiterate, I think I didn’t bake them properly. Maybe my temperature or timing was off, but they tasted kinda cold, if that can be a taste. Providence sent me a pin for baked sweet potato fries last night, right before I started to search for a recipe. So I tried it out…


The problem had been my time and my temperature. I used the seasoning in the recipe, from Gimme Some Oven, but I also tried the original three seasonings I mentioned: season salt, salt and pepper, and plain. Consensus: I loved the baked sweet potato fries seasoned with the recipe’s mix and season salt. They didn’t taste that much different from regular potatoes.

So here’s what you do/need:


—2 medium-sized sweet potatoes, rinsed and dried
—2 Tbsp. vegetable oil
—2 tsp. smoked paprika
—1 tsp. coarse salt
—1 tsp. garlic powder
—1 tsp. freshly-cracked black pepper
—1/2 tsp. cumin
—1/4 tsp. cayenne (optional)


1. Preheat the oven to 450 degrees.
2. Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Then place in a large bowl, and toss with the remaining ingredients (oil and spices) until potatoes are evenly coated.
3. Then spread out the potatoes evenly on a baking sheet prepared with parchment paper or silicone baking sheet. (Try not to overcrowd the sheet, or have multiple layers of fries — you want them to be roasted, not steamed.)
4. Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly. (May take more or less time, depending on the size and thickness you cut the fries.) Remove once the edges slightly begin to brown and fries begin to crisp.

The only advice I have is to bake them on a rack. I love my rack and it means I don’t have to turn over the fries. But deduct a little cook time.


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