Sweet Potato Fries With Chile Salt Recipes

SWEET POTATO FRIES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; 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.

MAKE THESE CHILI SWEET POTATO FRIES FOR CLEAN EATING HEAVEN!

Steps:

• Preheat the oven to 425 degrees f. and line a large baking sheet (or two) with parchment paper or silicone baking mats.
• Cut the sweet potatoes into 1/2 inch fries, evenly as shown and place them into a large bowl.
• Sprinkle fries with pepper and garlic powder, then drizzle with oil. Toss well to get all of your fries nicely coated.
• Arrange in a single layer, with some space in between (so they can crisp up), on the baking sheets and bake for 20 to 25 minutes, flipping once during roasting time.
• Meanwhile, heat a large (lidded) skillet over medium heat then add in your beef, onions and garlic. Cook, stirring frequently for about 6-7 minutes, or until meat starts to brown while breaking up the meat.
• Add in seasonings, chipotle peppers, corn, black beans and diced tomatoes then gently stir to combine.
• Reduce heat to low, cover with a lid and simmer for 20 minutes to allow flavors to develop and chili to thicken. Taste test, and add a sprinkle of sea salt if desired.
• Sprinkle fries with sea salt when they come out of the oven.
• Serve the sweet potato fries topped with your beef chili and any extra toppings of your choice...serving suggestion shown in the pictures!
• I divided up the fries between 4 separate plates then let the kids top their own.

SWEET POTATO FRIES

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO CREAM

Steps:

• Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
• Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
• Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
• While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
• Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

SWEET POTATO FRIES WITH CHILI COCONUT DIP

Steps:

• Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
• Mix the cardamom, paprika and salt together in a small bowl.
• Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
• Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
• Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.

SWEET POTATO FRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes.
• Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper.
• Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.

CHILI-CHEESE SWEET POTATO FRIES

Steps:

• Heat oven to 450°F. Arrange fries in single layer on 15x10x1-inch pan. Spray fries with cooking spray. Bake 18 to 22 minutes or until crisp.
• In small saucepan, heat chili over medium heat 3 minutes or until thoroughly heated.
• Transfer fries to serving platter or individual plates. Spoon chili over fries; sprinkle with cheese and onions. Serve immediately.

SPICED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425.
• In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin.
• In a large bowl toss the potatoes with the oil, then with the spice mix until evenly coated.
• Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes.
• Serve immediately.

AIR FRYER SWEET POTATO FRIES

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Cut sweet potato into 1/2-inch wide fries. Place in a bowl with canola oil; toss to coat. Season with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated.
• Working in batches if necessary, place an even layer of fries in the air fryer basket.
• Cook in the preheated air fryer until golden, about 10 minutes. Repeat to cook remaining fries.

SWEET POTATO FRIES WITH CHILE SALT

Steps:

• Preheat oven to 425°F.
• Spread sweet potato fries in a single layer on a baking sheet.
• Bake for 35-45 minutes or until potatoes are golden and crispy, turning several times during cooking to ensure even browning.
• Thinner or thicker potatos may require more or less time, so check them rather than just relying on cooking time.
• When done, immediately sprinkle with chile salt.
• Serve hot with ketchup or thin cranberry sauce for dipping.