I am a sweet potato fry addict. I could literally live off of them. Whenever I’m not in the mood to cook I just whip up a batch of these to chow down on. Honestly, I eat sweet potato so often that I’m surprised I haven’t actually turned slightly orange, no joke.
Anyways, I’ve tried many seasonings, cuts and dressings with my fries and so far this has been my favourite combination. The mix of the sweet potato and the spicy chipotle creates a wonderful flavour.
Chipotle Sweet Potato Fries
Serves 6 as a side
4 sweet potatoes, skin on
2 tablespoons coconut oil, melted
1/4 teaspoon sea salt or to taste
1/8 teaspoon chipotle child pepper
1/8 teaspoon garlic powder
1/4 teaspoon cumin
Fresh pepper to taste
Scrub the potatoes to remove any dirt. Cut into medium sized fries, then place them in a bowl, cover them with water and let them soak for at least an hour. This gets rid of the excess starch and helps the fries crisp up when they bake. You can skip this step if you’re in a rush, but it definitely makes for a crispier fry.
Preheat the oven to 400ºF and line two large baking sheets with parchment paper. *You may need more baking sheets depending on the size of the sweet potatoes. Drain the potatoes and pat dry with a clean tea towel.
In a clean (and dry!) mixing bowl pour the melted coconut oil over the fries. Add the spices and toss to coat.
Transfer the fries to the prepared baking sheets and spread out evenly. Make sure that none of the fries touch, again this makes them crispier. Bake in the oven for 20 minutes, then remove the pan, flip the fries and bake for a further 12-15 minutes or until desired crispiness is reached.
Serve with a squish of lime or your favourite dip. I really enjoy these with humus or guacamole.