Spiced Baked Sweet Potato Fries
Because sweet potatoes can be tricky to make crisp, we keep them thin in this recipe. The chipotle dipping sauce really makes the dish.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
40 minutes 30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
40 minutes 30 minutes
Sweet Potato Fries
Spiced Baked Sweet Potato Fries
Because sweet potatoes can be tricky to make crisp, we keep them thin in this recipe. The chipotle dipping sauce really makes the dish.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
40 minutes 30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
40 minutes 30 minutes
Sweet Potato Fries
Ingredients
  • 4 sweet potatoes or Russet potatoes peeled and cut into wedges
  • 1 Tbl cornstarch
Seasoning
  • ½ Tbl paprika
  • 1 tsp brown sugar
  • ¼ tsp ground black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1/8 tsp cayenne pepper
Chipotle Dipping Sauce
  • ½ cup cashews
  • 2 Tbl adobo sauce from a can of chipotle peppers or 1/2 tsp chipotle chili powder
  • 2 Tbl tomato paste
  • 2 tsp lemon juice
  • sea salt to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Start by soaking the cashews in 2/3 cup warm water for 30 minutes or more.
  3. Boil a large pan of water and prepare another bowl of ice water. Drop the cut potatoes into already boiling water. Wait 2 minute, and then drop into ice water. Leave in the ice water for several minutes, up to 20 for crispier fries.
  4. Blot and dry and put into a large baggie and lightly dust with the tablespoon of cornstarch.
  5. Arrange on a cookie sheet lined with parchment paper.
  6. Mix seasonings in a small bowl. Salt will be added after they cook.
  7. Sprinkle seasoning over the potatoes to evenly coat.
  8. Place the seasoned wedges on a baking sheet (a crisping pan does the best job) making sure there’s space between each one so they will crisp.
  9. Bake for 40-45 minutes, flipping half way through. Keep an eye on them so they don’t burn.
  10. Salt them when they’re done, but leave them in the oven with the door propped open for about 10 minutes to help them crisp.
Dipping
  1. Add cashews to a high-powered blender and blend until smooth. It may take several minutes.
  2. Add the remainder of the adobo sauce, tomato paste, lemon juice and blend again until smooth, adding more a little water as necessary to thin.

This recipe was printed from plantbasedcooking.com