With less fat than a fried potato, these baked chipotle sweet potato fries pack a kick and make a delicious side dish or snack!
9 times out of 10, if you ask me to choose between French fries and dessert, I’ll pick fries. Surprise! I like baking sweets more than eating them, and my true weakness is the salty food. Especially fried, salty, starches. Nevertheless, I totally understand that fried foods aren’t an every day treat – nor would I want them to be. Instead, I find other ways to satisfy my cravings, like these fabulously seasoned baked chipotle sweet potato fries!
Baked fries aren’t, and never will be, as crispy as fried potatoes, without adding a bunch of other things, and this is okay. I firmly believe there is room in this world for both baked and fried potatoes. But when it comes to my baked fries, I really love to get creative with the seasoning! Not only does it provide variety, but then I’m not comparing a fried fry with a baked fry. I can enjoy each individually for what they are.
Sweet potatoes are a wonderful choice for baked fries because they already have a lovely flavor on their own, and they’re such a great pairing for so many different spices. Sweet potatoes also a great source of beta carotene and other good-for-you nutrients. I love a good sweet and savory combination, so I’m pairing a little heat with a bit of sweet to make these baked chipotle sweet potato fries.
The trick to getting a bit of crisp on the baked fries is to cut them thin. Aim for about 1/4″ diameter so the tapered ends get crispy and the middle retains a softer texture. Thinner, and you might burn the potatoes, and thicker potatoes won’t allow you to get many crispy edges. I promise, the fries are still totally addicting. We loved them, and always a hit at our table.
- 2 medium sweet potatoes (about 5" long, approx 4 ounces each)
- 1 tbsp olive oil, vegetable oil, avocado oil, melted coconut oil (any works, pick your favorite)
- ½ tsp salt
- ¼ tsp cumin
- ½ tsp garlic powder
- 1 tsp red chili flaked
- 1 tsp chipotle powder
- Preheat the oven to 425 F, line a large baking sheet with aluminum foil, and set aside.
- Combine the spices in a small bowl and set aside.
- Cut the potatoes into strips, about ¼" in width. You may peel the potatoes if you wish, I typically don't.
- Place the potatoes in a large zip top plastic bag or large mixing bowl and toss with the oil and the spice mixture until evenly coated.
- Spread in a single layer on the baking sheet and minimize touching. You might need a second sheet.
- Bake for 13 minutes, flip the potatoes, and bake an additional 13 until baked through.
- Remove from the oven and allow to cool on the pan 5-10 minutes before serving. Serve immediately.