SIDES
Those Sweet Fries
Deliciously sweet and creamy, they’re great with any meaty meal, I serve it with a cup of thick yoghurt, aioli or any any other dip.
HERO INGREDIENT
Potato
In 1918, during WWI, when the supplies of wheat flour were falling behind, the USDA utilized sweet potato flour to stretch wheat flour in all baked goods.
4
SERVES
15 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

2 small or 1 large sweet potato peeled (when you scratch the skin it should be orange underneath) - cut into skinny style French fry strips

2 tablespoons olive oil

1 tablespoon good quality vegetable oil

2 teaspoon ground cumin

¼ teaspoon paprika

2 teaspoon cinnamon

Touch of salt


Method

1.    Preheat the oven to 205 degrees Celsius.

2.    Place the sweet potato strips in a big bowl of cold water for 15 minutes. Rinse and pat dry with paper towels so they are dried off.

3.    In a large bowl, toss all ingredients together until potato pieces are evenly coated with oil and spices.

4.    Place sticks in a single layer onto a baking sheet. Bake for 25 minutes on a rack set on the lower rings of the oven. Keep your eye on them to crisp them to your preference.  Allow cooling. These fries are just as delicious cold or room temperature and can be stored in fridge as well. 

5.    Some people do not like these fries baked, so if you prefer, fry them in a medium pot of vegetable oil for about two minutes, then remove and let it cool for few minutes then fry again for one minute. This makes them extra crispy if you want to serve them the same day.

6.    Place finished fries over paper towels to soak up excess oil. Season with a touch of salt. 

Take note! This recipe uses the following:
GROUND CUMIN
GROUND PAPRIKA
GROUND CINNAMON
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