Let me start this off by saying that, until last night, every attempt I have ever made at sweet potato fries (fried or baked) has failed. So it’s about time that I finally figured out how to make these darn things.
Jeff and I are doing a Whole30 this month, which means that we’ve eliminated a lot of our normal sides (like rice, beans, bread) from our diet for 30 days. Normally, when Jeff grills steaks like he did last night, we have baked potatoes and rolls. We’ve had baked and oven roasted potatoes a few times already in the past few days, so last night I wanted to change it up and I grabbed some sweet potatoes.
After lots of trial and error with baked sweet potato fries, I have finally figured out what works and last night they turned out perfect. Here’s how to make them:
Cut the sweet potatoes into thin strips. Try to make them as uniform as possible so they will all cook up evenly. I used two large sweet potatoes last night and it was plenty for the two of us.
1/4 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon
2 teaspoons chili powder
Make sure to toss them well so the spices are evenly distributed and all pieces of potato are coated with the olive oil.
Next, arrange them on your baking sheets. You want to make sure they have plenty of room and are not crowded on the pan, or they won’t get crispy (this has been my error in the past).