Last week I posted a recipe for these salmon burgers. And you may have noticed in some of the pictures, some beautiful, sultry looking french fries hiding in the background. Those, where baked spicy sweet potato fries. How devilish of me to not share the recipe with you ?.
Really, I was just saving them for you. They needed their own spot light. Sometimes side dishes are given the supporting role of the meal, when really, they may be better than the main character.
Well, you baked spicy sweet potato fries, you, I think you are pretty great and deserve your own 5 minutes of fame.
Sweet Potato Fries, how I love thee
These baked spicy sweet potato fries are smokey and sweet. If you have been following along with POP KITCHEN the past two months (2 MONTHS!!) you may have noticed that I love cooking with smoked paprika. Just a little adds that rich smokey undertone that can turn something regular into something truly interesting. The maple cuts through the cayenne. The sea salt balances the sweetness. Tossed lightly with olive oil and baked at a high temperature, they are a quick cure for your burger’s lonely streak. A little tender. A little crisp (but let’s be honest, baking never gets the same crispiness as frying). It’s all over-the-top when you dip them in some left over smokey mayo from your salmon burgers. Gimme gimme.
I hope you give these baked spicy sweet potato fries a go. Preferably with these salmon burgers or these vegan beet burgers. Let me know how it goes! Rate the recipe and share your thoughts and questions in the comments below. Use the hashtag #popkitchen when you post photos of recipes you’ve made to your Instagram and tag @stacyfeyersalo. I’ll share my favorite photos on POP KITCHEN’s account.
- 2 large sweet potatoes, peeled
- ½ tsp maple syrup
- 2 tsp high heat oil like grape seed or refined (pure) olive oil
- ¼ tsp cayenne pepper (substitute plain paprika if you can't do spicy)
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼-1/2 tsp sea salt
- OVEN: Set your oven for 425 F/218 C.
- CUT YOUR FRIES: An easy to trick to safely cut nice long french fries is to first cut off an edge of the potato the long way so that it lays nice and flat on the cutting board. Now, you can cut ½ inch slices, cutting from long end to long end, without the potato rolling around. Now stack the ½ inch oblong discs you just cut on top of each other and slice ½ inch slices again, from long end to long end, to make long, thick fries.
- TOSS WITH SPICES AND OIL: Place your cut fries on a cutting board. Don't use parchment paper. They won't get crispy. You can use foil but I find tin foil annoying when you have to flip something midway through cooking as it usually tears. Drizzle the fries with the oil and maple syrup. Next, sprinkle your spices and salt evenly over top. Toss everything together with your hands so that every single fry is coated in oil and spices.
- BAKE: Place your fries in the oven and make for 10 minutes. Take your fries out of the oven and with a spatula carefully flip all the fries over. Bake an additional 10 minutes or until the fries are tender in the middle and lightly crisp around the edges.