I was somewhere in my mid-twenties the first time I had sweet potato fries. While I was well acquainted with the deliciousness of the mashed sweet potato, the baked sweet potato, candied sweet potatoes, and sweet potato pie, for some weird reason, I had never encountered the sweet potato in French fry form until then. I was instantly hooked.*
French fries are definitely one of my favorite comfort foods (there's nothing like a nice batch of fried salty carbs!); however, I really try not to order them much when eating out because not only are they super addictive, the portions sizes are also usually insane and I will eat them all. I try to only make exceptions if I'm somewhere that serves specialty fries (like here, here, or here) or if the word "truffle" is involved in the description.
Fortunately, I'm able to easily satisfy my fry love at home without spiraling into a serious caloric nightmare. When I'm short on time or just feeling lazy, I throw in a bag of Alexia Spicy Julienne Sweet Potato Fries - I've found them to be the best of all of the frozen fry brands I've tried. However, as good as they are, they just do not compare to the homemade version. I've tried various recipes over the years and have finally settled on what I think is the perfect version of the sweet potato fry (seen here). They're spicy & crispy, and have the perfect balance of salty and sweet. As a bonus, they're super easy to make!
*Unlike the far inferior white potato (see my Yuck List), I love my sweet potatoes prepared just about any which way.
Baked Chipotle Sweet Potato Fries
2 medium sweet potatoes, peeled & cut into fry shape (1/4 inch is usually a good cut)
2 teaspoons olive oil
1 teaspoon ground chipotle pepper (I use this)
1 teaspoon garlic powder
1 teaspoon sea salt (I usually use Maldon)
1/4 teaspoon paprika (you can omit this if you don't want the smokiness)
1. Preheat oven to 425°
2. In a resealable container or bag (you'll need a little extra room), combine the olive oil, chipotle pepper, garlic powder, sea salt, and paprika. Add in the sweet potato fries, seal the container, and shake until well coated.
3. Cover a baking sheet with nonstick aluminum foil. Spread the fries on the sheet - avoid crowding the fries, or else they will not get crisp. Bake for 35-40 minutes, flipping the fries every 10-15 minutes, until cooked through and browned. Watch them closely during the last 10 minutes because they will quickly go from lightly browned to burnt (trust me on this one).