Spiced Sweet Potato Fries Recipes

Steps:

• Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

Steps:

• Bake fries according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Sprinkle over fries; toss to coat.

Steps:

• Preheat the oven to 425°F.
• Toss all ingredients together until all the wedges are thoroughly coated.
• Place on a cookie sheet and bake for 30 minutes, until crisp, turning once.

Steps:

• Preheat the oven to 425.
• In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin.
• In a large bowl toss the potatoes with the oil, then with the spice mix until evenly coated.
• Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes.
• Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
• Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Steps:

• Preheat oven to 500f degrees.
• Cut potatoes into wedges.
• Place wedges in a bowl with remaining ingredients, toss potatoes until evenly coated.
• Season with salt and pepper if desired.
• Arrange seasoned potato wedges in a single layer on greased baking sheet for quicker baking.
• For crisper fries, place potatoes at least 1 inch apart.
• Bake on middle oven rack for approximately 20 minutes or until crisp on the outside and soft inside when pricked with a toothpick or fork.
• Turn once about half way through baking.

Steps:

• Preheat oven to 450°F With aluminum foil or parchment paper, line a cookie sheet.
• In a medium bowl, combine sweet potatoes with olive oil and seasonings. Mix well to evenly coat potatoes. Place potato strips on the foil or parchment lined cookie sheet and leave space between strips for even baking.
• Bake for approximately 15 minutes or until potatoes become crispy. Turn strips every 5 to 7 minutes as needed. Serve immediately.

Steps:

• Preheat oven to 450 degrees. Spray baking sheet with nonstock cooking spray.
• Mix together crushed coriander and fennel seeds, oregano, brown sugar, pepper and salt; set aside. In a medium bowl place potato wedges and toss with oil to coat. Sprinkle evenly with seasoning mixture.
• Place potatoes in a single layer, without touching one another on the prepared baking sheet. Roast in middle of oven 15 minutes. Carefully turn wedges over with a spatula and roast until tender and slightly golden, about 15 minutes more.

Steps:

• Place 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon vanilla extract into a gallon size resealable plastic bag. Seal the bag and shake to blend the sugar mixture. Add the sweet potato sticks, seal the bag, and turn to evenly coat the potatoes with the sugar mixture.
• Pour the canola oil into a deep fryer and heat to 375 degrees F (190 degrees C). Add the sweet potatoes, and cook until golden, about 10 minutes. Drain on paper towels, then place on a serving plate.
• Place the remaining 1/2 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and butter into a pan. Warm over medium heat until butter is melted; drizzle over the sweet potatoes.

Steps:

• Heat oven to 350°F. In large bowl, toss sweet potatoes with oil and taco seasoning mix until coated. Spread potatoes in single layer on ungreased cookie sheet.
• Bake 20 to 30 minutes, turning once or twice, until potatoes are lightly browned and tender.