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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Chipotle Cinnamon Sweet Potato Fries
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.