Give sweet potatoes the sweet and spicy treatment with this Chipotle Cinnamon Sweet Potato Fries recipe. They’re perfect with burgers.
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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- 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.