Baked Sweet Potato Fries

Enjoy sweet potato fries at home. Tossed in delicious pumpkin pie and chili seasoning then baked right in your oven.

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I became a fan of sweet potato fries many years ago, at a random diner after a long day of canoeing. They were served with melted honey butter which swept me off my feet. But this time I dipped them in extra maple-dijonnaise from my apple maple turkey burger – it was a great combination and I always serve them together now! But they would also be good with this dipping sauce for sweet potato fries.

Just realized while writing this, that I completely forgot to add the chili seasoning. I didn’t feel as though the fries were lacking without it however, so I suppose it is optional and you get to decide! But this isn’t the first time I’ve made them, and previously did so without forgetting anything and I loved them then too.

Another thing about the seasoning – I did not have pumpkin pie spice on hand. After a quick Google search I found how to make it and noted how to do it yourself after the ingredient list. Honestly, most blends can be made yourself and is a great way to not have extra containers taking up space.

BAKED SWEET POTATO FRIES

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Yield: 4 servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. sweet potatoes
• 1 Tbsp canola oil
• 1 tsp pumpkin pie spice*
• 1 Tbsp low-sodium chili seasoning
• Salt and pepper

Directions

1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil and coat with non-stick spray; set aside.
2. Use peeler to peel sweet potatoes**. Cut potatoes into 1/2-inch thick fries.
3. Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated.
4. Spread fries in a single layer on prepared baking sheet. Bake for 30-35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

Notes

*Don't have pumpkin pie seasoning? Never fear, neither do I! Substitute with 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp allspice + 1/8 tsp nutmeg. **I didn't peel my potatoes. I love having the skins on.

Source: Sandra Lee from Food Network

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Post updated 12/18/2022, photo above is the original.