Southwestern sweet potato fries (vegan, gluten-free)
by Reeve Gutsell
This recipe is super-easy to modify in whatever way you would like; it is itself a modification of this recipe by Mark Bittman. I have taken some of the suggestions proposed in the comments, added some spices to give it a southwestern flavor – and viola! This recipe is super-easy, very healthy, and delicious! Also much cheaper than buying sweet potato fries from a restaurant or the grocery store. Note that the parchment paper is optional but helps the fries to be slightly crispier.
Prep time: 10 minutes
Cook time: 25 minutes
Serves 4
Ingredients
2 medium sweet potatoes
2 tbs olive oil
1 tsp garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
Parchment paper
Directions
Put an unoiled cookie sheet in the oven and pre-heat the oven to 400. While it is heating, scrub the sweet potatoes thoroughly, trim off the ends, and cut into french-fry shapes (approx. 1/3″ wide by 3″ long). There is no need to peel the sweet potatoes. Put them in a bowl and toss with the olive oil and all the spices.
When the oven is hot, remove the pan, place a piece of parchment paper on it, and spread out the fries with a spatula so they are not touching each other. Bake for 12-15 minutes, flip, and bake another 10 minutes.
Serve hot with ketchup or chipotle mayo.
