Southwestern sweet potato fries

plate of sweet potato fries

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



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



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.

Reeve Gutsell is the Food, Farm, and Sustainability Program Coordinator at Hampshire College. She has a Master's degree in Resource Management and Conservation, as well as a long-term interest in the intersection of agriculture, environmental issues, social justice, and food systems. She enjoys the walking around the farm in all types of weather, and almost always finds something beautiful or interesting to explore.

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