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 you decide! I’ve made them before without forgetting anything and I loved them then too. Another thing about the seasoning – I did not have pumpkin pie spice. After a quick Google search I found how to make it myself, noted after the ingredient list.
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-dijon sauce from my apple maple turkey burger. Great combination!
2lbs sweet potatoes
1 Tbsp canola oil
1 tsp pumpkin pie spice*
1 Tbsp low-sodium chili seasoning
Salt and pepper
*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.
- Preheat oven to 400 degrees. Line baking sheet with aluminum foil and coat with non-stick spray; set aside. Use peeler to peel sweet potatoes**. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.
- Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.
- Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.
**I didn’t peel my potatoes. I love having the skins on.
Source: Sandra Lee from Food Network