After I photographed these fries tonight, I left the plate on the table while I finished getting dinner ready. I heard the scrape and squeak of a kitchen chair slowly moving across the floor, but didn’t look. Next thing I know, my husband is telling Paige to get off the table and stop eating all the fries.

I think the little angel likes these. She was helping herself. Smart girl.

It is absolutely amazing to me how many people adore sweet potato fries — even if they don’t like sweet potatoes. Take my husband, for instance. The man wouldn’t even touch a sweet potato until last year. But one taste of a good sweet potato fry and he was hooked. Love that. And I love that my kids can’t get enough of them either.

This is a new recipe for us — but one that is literally months (okay, maybe a year) in the making. I have been working, trying and testing to get the right combination of sweet and spicy for these fries. I wanted to get the heat, but not have it leave me with a bitter taste in my mouth.

Finally – FINALLY – I got it right.

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Love these sweet potato fries? You may also like:

• Chipotle Cinnamon Sweet Potato Fries
• Oven Baked Sweet Potato Fries

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Chipotle Cinnamon Sweet Potato Fries
serves 4

2 large sweet potatoes, cut into fry shapes
2 tbsp olive oil
1 tsp cinnamon
1/4 tsp ground chipotle pepper (available in spice section of the supermarket or through Penzeys)
1 tsp kosher salt

Preheat the oven to 425 degrees.

Combine all of the ingredients in a resealable bag or container (you need room to spare) and shake until well coated. Spread the fries out in a single on a jelly roll plan that has been covered with nonstick aluminum foil (I use Reynolds brand). Avoid overcrowding.

Place the pan in the oven and cook for 35-40 minutes, flipping the fries every 10-15 minutes, until cooked through and lightly browned.

Serve immediately.

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