What you'll need:
2 Sweet Potatoes
1 Tablespoon of Canola Oil
1 Teaspoon of garlic pepper
1 Teaspoon of paprika
A shake or two of cinnamon
1 tablespoon of chili flakes
Makes: 4 servings
How you'll make them:
- Preheat your oven to 425 degrees (I do this first to give the oven time to heat up while prepping everything else - #multitasking).
- Cut the ends off of each of your sweet potatoes. This will give them an even bottom base to stand upright on while you're peeling the skin off.
- Peel skin off of the sweet potatoes - we used knives to do this. If you're an adultier adult than we are, you may actually OWN a potato peeler - you should use that instead.
- Quarter each sweet potato.
- Turn them over (flat side down, hump side up), and begin to slice them into your desired fry thickness. Try your best to make the thickness as even as possible across all fries. If you don't - you'll end up with some hard ones after cooking!
- Place your cut fries into a large mixing bowl, and add your canola oil.
- Toss them until coated in the oil.
- Mix your seasonings into a separate smaller bowl. I did a a teaspoon of garlic pepper, a teaspoon of paprika, a shake or two of cinnamon (these are already naturally sweet, people!) and a tablespoon of chili flakes because I like the spice! You can alter this to your taste. When mixed, add this to the bowl of your coated sweet potato fries.
- Toss the fries until coated in the seasoning.
- Place fries onto baking rack, then place this onto your baking pan. Make sure they are evenly spaced out, and try not to overcrowd the rack. This will allow for the fries to get a nice even bake on all sides. Thanks to the baking rack, you won't need to worry about flipping them halfway through cooking (yay!).
- Bake for 10 minutes on the top third of your oven where it's hottest.
- Turn up to a broil for an additional two minutes at the end to complete.
- Let cool, and enjoy! Serve with the sauce of your choice, or no sauce at all.
- My not-so-secret-awesome-sauce recipe: 2 tablespoons of plain low fat greek yogurt + 2 tablespoons of Sriracha mixed together. Yum!