A delicious recipe that any fry lover will adore!
Baked Spicy Sweet Potato Fries
Servings
4 Servings
Ingredients
- 3 large sweet potatoes cut into 1/3-inch thick slices
- 3/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon coarse black pepper
- 1/4 cup canola oil
- Ketchup or honey mustard: optional
Instructions
Preparation
- Preheat oven to 425 degrees F. Lightly grease 2 9 x 13-inch baking pans with non-stick cooking spray.
- Place cut potatoes in prepared pans.
- In a small bowl, mix cumin, garlic powder, salt and peppers, and sprinkle over potatoes.
- Drizzle oil over potatoes. Toss to distribute olive oil and seasonings evenly.
- Bake at 425 degrees for 1 hour or until crunchy on the outside and tender on the inside.
- Serve with ketchup or honey mustard on the side, if desired.
Tips
- For a lighter yet still delicious version of this recipe you can omit all the canola oil and instead use baking spray. Once laid out on the baking sheets, lightly spray the fries and then season and bake according to instructions.
- Contributed by: Quick & Kosher, JAMIE GELLER
- Thanks to my good friend Monet, not just for introducing me to these spices in general, but also for this delicious recipe that any fry lover (I tested it out on the Fry King-my hubby!) will adore.
It would be a Shabbat violation to reheat on them Shabbat in oil. It’s considered cooking. They will be just fine if you place them on some aluminum foil in an aluminum pan on a plata* . No Shabbat violation as they are considered a dried food. *plata – heating tray with NO heat controls . Enjoy as this is what I have personally done years ago.
Hi Batsheva, unfortunatley these are really best served fresh. To prepare before Tom Tov your best option would be follow the recipe instructions and when reheating do so in a pan on the stovetop with some oil.
Do these refrigerate nicely? How can I prep them before Yom Tov….?