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The Baked Sweet Potato Fry Experiment


One of my favorite semi-quick snacks when I’m meandering through a good day off is a pile of baked sweet potato fries, fresh from the oven.  I’ve mentioned them before, with a kind of southwestern flavor to them, but I come to you today with a proposal.  Sweet potato fries, I propose, make a fantastic canvas for playing with all SORTS of flavors.

Let’s try this one out.

You’ll need a potato or two…

…and the entire contents of your spice cabinet.

Slice your potatoes into fries.  The more uniform you can get the thickness the better; it makes it easier to keep things from burning.

If you’re looking for a change of pace, you can slice them into chips too; you’re just going to have to watch real closely when you bake them, and lower the baking time significantly, to make sure they don’t burn.

Pull out some bowls and some oil, and begin sorting your spices.  I settled on three combinations:


Tried-and-tested southwesternish.


Something with curry, for curry is amazing.

And something inching towards my favorite chip flavor, Sour Cream and Onion.  Hey everyone, what’s on sour cream and onion chips? Because yum.

Mix your spices and your oil in their respective bowls, divide up your proto-fries, and toss to coat.

Lay it out on a cookie tray and you’ve got this:


Get your oven to 400:

And go!  15 minutes, remove from the oven and toss, then 10 more minutes. Don’t be like me and burn them.  That’s not tasty no matter the spices.


Then eat!  So very tasty.  I really liked the curry combo this go-round.

If you stumble across any mind-blowing spice combos in your experiments, please let me know!

4 Comments leave one →
  1. 07/27/2012 8:57 AM

    1- That looks deliiiiicious

    2- Totally offtopic, but I found this blog due to you being the mod of MuseJuice on LJ. I was wondering if you were still modding it, as it’s been hit but a bunch of Russian spam. :\

    • 10/23/2012 7:43 AM

      Alas, I haven’t touched Livejournal in well over a decade. Sorry. :/

  2. Karen permalink
    07/28/2012 1:02 PM

    We do ours by baking them with a light coating of olive oil. When they’re done, remove them and toss with 2-3 crushed garlic cloves and 1/4 to 1/3 cup of parmesan cheese. Salt to taste, if needed. The recipe also calls for adding in some finely chopped Italian parsley; we’ve never tried this, but it couldn’t hurt anything. Sooooo good; the spiciness of the uncooked garlic is a perfect foil to the sweetness of the potato, and the cheese is mellow and savory. Never liked sweet potatoes before we found this recipe, and now we love ’em.

    • 10/23/2012 7:44 AM

      OMGPARMESAN! That’s a fantastic idea. Thank you!

      Also as a side note, I was never a fan of sweet potatoes either, mostly because the recipes I tasted growing up were all “sweet” recipes (particularly that marshmallow-sweet-potato thing that pops up around Thanksgiving). But savory? Sweet potatoes are fantastic in savory recipes!

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