Baked Curried Sweet Potato Fries

I'm convinced that sweet potato fries are one of the best foods on the planet. Ever. They are sweet and savory at the same time, they taste amazing with nearly any kind of spice you've got in your cabinet, and they are highly addictive! I can never eat just one of these fries, and before I know it they're all gone, and I have a hankering to go and make another batch. If you want to try and squeeze more veggies in your diet, baked sweet potato fries will definitely do the trick. 

These guys are full of fiber, vitamin A, and vitamin C! They're basically health food disguised as a guilty pleasure, but they are so good for you and so delicious! To spice them up, I use curry powder, cinnamon, chili powder, and ground ginger, and the amount of each spice can be adjusted to your taste. These never come out the same way twice, and that's what I love about them - sometimes they've got a spicier kick and other times they are more mild. Unfortunately, I love to dip them in barbecue sauce or honey mustard, possibly detracting from their nutritional value, but I say a little barbecue sauce never hurt!


Baked Curried Sweet Potato Fries


1 medium sweet potato, washed and patted dry
2 tablespoons olive oil or canola oil
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch course salt 
ground black pepper


Preheat the oven to 350 degrees. Without peeling it, cut the sweet potato in half (not lengthwise), slice each half into 4 equal chunks, and then continue to cut these chunks into 1/2-inch-thick pieces. The fries will be short, but this helps them cook faster and crisp up more. You can basically cut them any way you like, but I've found this is the best method for getting the perfect fries. 

Here's what they look like before going in the oven!


Line a rimmed cookie sheet with foil, and drizzle the olive oil all over the foil. Spread the oil in an even layer on the foil, and add the potatoes to the pan (I've found this prevents sticking better than drizzling the oil over the potatoes). Sprinkle the spices evenly over the potatoes, and toss everything thoroughly to coat. Sprinkle with salt and black pepper. Bake in the oven for 25-30 minutes, turning them over about halfway through, until the potatoes are golden brown and cooked all the way through.