emily's fresh kitchen, sweet potato fries

Southwestern Sweet Potato Fries

Sweet potato fries are on my list of all time favorite foods. When I order them at a restaurant it takes a tremendous amount of restraint for me to not finish the whole plate. I know that many restaurants add extra ingredients and use cooking methods that are not necessary for de. When I make them at home, I don’t have to worry about overindulging because they are baked instead of fried, which makes them much healthier. In this recipe, I add southwestern seasoning to give them a kick and serve them with a simple seasoned fry sauce. The arrowroot is a grain-free starch that helps to make fries crispy. If you are not concerned with the fries being grain free, you can substitute cornstarch for the arrowroot.

Ingredients:

2-3 large sweet potatoes

2 TBSP avocado oil

2 tsp sea salt

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 1/2 tsp smoked paprika

1 tsp garlic powder

1/8 tsp cayenne

2 TBSP arrowroot starch

1/4 cup ketchup

1/4 cup mayonnaise or veganaise

chopped fresh cilantro and coarse sea salt for garnishing

Directions:

Preheat the oven to 425.
In a small bowl combine the sea salt, chili powder, cumin, smoked paprika, garlic powder, and cayenne.
In another small bowl combine the ketchup and mayonnaise and add 1 1/2 tsp of the seasoning mix. Set aside.
Add the arrowroot to the remaining seasoning and mix well.
Wash and peel the sweet potatoes.
Cut the potatoes into 1/4” fries keeping them as close to the same length as possible.
Place the fries in a large bowl and toss with the avocado oil.
Add the seasoning with the arrowroot and toss to coat the fries well.
Spread the fries on an unlined baking sheet pan without crowding them. If necessary use a second pan for extra fries.
Place the baking sheet in the top third of the oven. I find that it works best to bake one sheet pan at a time. If you have a second pan, bake them in another oven, or wait until the first pan is done.
Bake for 25 minutes and then flip the fries and return to the oven.
Bake for an additional 15-25 minutes or until crisp and browned.
Place the sweet potato fries on a serving tray and top with chopped fresh cilantro and coarse sea salt. Serve with the seasoned fry sauce.

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…