This is easy, delicious and NOT deep fried!
- sweet potatoes (skin-on) washed and cut into ‘french fry’ size
- ground cumin
- cracked black pepper
- kosher salt to taste
My family would throw me out if I didn’t bring these to every holiday gathering.
- Cut cleaned sweet potatoes into french fry shape. A mandoline or french-fry cutter can make this part easier.
- Place fries in a large Ziploc bag, sprinkle with cumin and toss to coat.
- Add oil to coat.
- Refrigerate at least overnight. 2 days is better.
- When ready, lay out on a sheet pan and roast at about 375° for about 25 minutes. Surfaces should be browned and crunchy. Season with salt and pepper while still hot. CapnHarlock’s Herbal Hot Sauce is the perfect condiment to serve with these.
Wow, these sound really good! I’m definitely going to make this recipe. Thanks!!!
Been looking for a reason to use my french fry cutter again :-) Thanks…sounds like a great side dish for just about anything but especially Thanksgiving!
LOL – If it’s Thanksgiving and the oven is already full, you can also do them outdoors on the upper rack of a gas or charcoal grill. Keep a close eye on temperature and use a spatula to toss them a few times so they don’t burn on the bottom. Still pretty dang yummy, and sweet potatoes are one of the healthiest, most nutritious thing you can eat :)
Wyzard- I have only had sweet potato fries by with ketchup and they are delicious so I will try yours soon- my family will LOVE them.Thanks.Arlene
Great idea with the cumin. I had a good harvest of sweet potatoes this year. Used some plants purchased from Fleet Farm and also started some from store bought sweet potatoes. Tried “curing” them in a cooler with a light bulb above and alternating with some boiling water in a pan. Curing in Minnesota is a little harder than the south in October. I will harvest them earlier and let them sit in my car in the sun for heat. Love the recipes.