These sweet potato “fries” are a variation on my usual roasted root vegetables. It’s the spice mix that makes these deserving of their own recipe. The sweet potato fries went well with F’s homemade hamburgers for a post-Sunday-cycling lunch. They are a little bit spicy, a little bit earthy, and just salty enough. I call them “fries” for their shape — they did not actually become crispy, as I tossed them with olive oil and baked them in the oven. Next time I might roll the raw sweet potato sticks in a little bit of cornmeal to see if that helps them stay firmer.
- One Year Ago: CELTA Course: Week 13 and Apple Spice Loaf and News Roundup: Food, Culture, Taxes & Telecommuting
- Two Years Ago: Український Борщ (Ukrainian Borshch) and Highlights of the Month: March-April Edition
- Three Years Ago: Weekend in Kyiv and First Post-PST Host Family Visit
Spicy Sweet Potato Fries
- 2 sweet potatoes, cut into wedges or matchsticks
- couple of glugs olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1.25 tsp cumin, ground
- 1/4 tsp red pepper flakes
- 1 tsp ground black pepper
- 1.5 tsp sea salt
- Preheat the oven to 200C. Line a baking tray with parchment paper.
- Combine the olive oil and spices in a large mixing bowl.
- Cut the potatoes, toss them in the spice-oil, then spread them on the baking sheet in one layer.
- Bake for 20-30 minutes or until soft, turning once.