Crispy Baked Sweet Potato Fries

Who doesn't love sweet potato fries! These sweet potato fries will change your life. I’m serious! Salty-sweet, crunchy, and spicy if you wish, baked sweet potato fries are my favorite new snack.

Sweet potatoes (I’d plan on at least one per person)
2 - 3 tbsp olive oil
Salt and pepper 
Cumin and chili powder (sprinkled to taste)

Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped pieces (I used by mandolin with julienne option). Try to cut them into similarly sized pieces so the fries will bake evenly.

Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Lightly coat the fries with olive oil. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly.

Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.

Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.

Bake for 10 to 15 more minutes, until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown, they will taste more caramelized than burnt.

Recipe from Cookie + Kate