Spicy. Smoky. Salty. Sweet. The perfect stand alone meal with a side of hummus. Also makes a great side or appetizer with chipotle aioli. These are so good, you’ll be making them again and again and again.
I’m a little obsessed with these “fries.” As in, I can’t stop making them. As in, I can’t stop eating them. Spicy. Smoky. Salty. Sweet. My favorite flavor combination! They are absolutely delicious. And so easy to make. With only one pan to clean up.
Dare I say that they are the perfect snack, appetizer, side, breakfast, lunch, or dinner? I’ve tried them for all the options listed and each time, I’ve been perfectly satisfied. (After an adjustment to the serving size, of course). Spicy Sweet Potato fries are amazingly filling and good for you, too!
My favorite way to eat them? With a side of hummus. Or chipotle aioli. The hummus is filling and makes it feel more like a hearty meal/snack. The chipotle aioli feels more festive and party appropriate. Either way, you can’t go wrong.
Spice Level. The spice blend makes these fries SPICY!! I love the kick from both the chipotle and ancho chile powders. It’s perfectly balanced with the sweetness from the sweet potato. However, you can certainly substitute with regular chile powder to cut down the heat.
Texture. Sweet potatoes are notoriously hard to crisp up. For the sake of ease and convenience, my version comes out soft and tender. I’m ok with that. That’s why “fries” is in quotes. These are not crispy, french fry “fries.” These are roasted sweet potato “fries.” Some of the little ones will come out crispy. Most will be soft. But all will be absolutely delicious.
Serving Size. I suggest 1 large sweet potato per person. Feel free to multiply the seasoning to make a large batch or scale down to a single serving.
Spicy. Smoky. Salty. Sweet. The perfect stand alone meal with a side of hummus. Also makes a great side or appetizer.
- 2 large sweet potatoes peeled, cut into 3/4 inch strips
- 1/2 tsp chipotle chile powder
- 1/2 tsp ancho chile powder
- 1 tsp ground cumin
- 2 Tbsp olive oil
- 1/2 tsp salt
- pepper to taste
- 1/3 cup mayonnaise
- 2 chipotle peppers in adobo sauce minced
Preheat oven to 425 F. Place sweet potato strips onto a large sheet pan. Drizzle with olive oil. Sprinkle spices, salt, and pepper on top. Mix thoroughly with hands. Spread out the “fries” so there’s a little bit of breathing space between each one.
Roast in oven for 30-40 minutes. The sweet potato strips should be soft and slightly crispy on the ends.
Sprinkle some chopped parsley or cilantro. Serve with chipotle aioli or hummus.
Combine mayonnaise and minced chipotle peppers in a small bowl. Mix thoroughly and pour into small serving dish.
Feel free to add another Tbsp of olive oil (or two) if the sweet potatoes look a little dry before going into the oven.