So delicious, so easy, so colorful – even healthy too! The only problem is having enough – and it becomes slightly more labor intensive if you do it in very large quantities. I recommend recruiting/enslaving some scullions. Or volunteering, if you feel very nice.
We’ve made these for everything from summer birthday picnics to Thanksgiving. They’re pretty irresistible. This time I used fancy smoked paprika as a secret upgrade – feel free to play with the seasoning if you like, but this is a good mix.
Sweet Potato “Fries”
- 2 lbs sweet potatoes
- 3 Tbs oil
- 1 tsp paprika
- 1 tsp ground cumin seed
- 1/2 tsp. chili powder
- 1 tsp salt
Step 1: Preheat oven to 425°. Peel potatoes and cut into thin wedges. Place in a mixing bowl and drizzle the oil over, then mix thoroughly to coat.
Step 3: Line a large cookie sheet with foil or waxed paper. Spread wedges in a single layer – if you have lot, divide into multiple pans. and cook for 25 minutes, turning once halfway through, or until golden and cooked through.
Step 4: Pick up the foil and shake them off into a bowl/platter. Yum! (They’re super good hot, but still delicious room temperature).