Sweet potato fries
- Sophie Godwin – Cookery writer
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Serves 1
Easy
Prep: 2 mins
Cook: 20 mins
A star rating of 4 out of 5.32 ratingsRate
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These chunky baked sweet potato fries are spiced with cayenne pepper to make them extra moreish. Enjoy as a snack on their own or as a side
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Test Kitchen tips for making sweet potato fries:
- We recommend cutting the sweet potatoes into evenly sized fries so they cook at the same rate. Keeping them fairly slim also gives the edges a better chance to turn golden and crisp before the centres become too soft.
- Giving the fries plenty of room on the baking tray makes a real difference. If they're crowded together, they'll steam rather than roast, so it's better to use two trays if necessary and spread them out in a single layer.
- For extra flavour, we'll sometimes add smoked paprika, cumin or garlic granules before roasting. If you fancy a little more heat, a pinch of chilli flakes works particularly well with the natural sweetness of the potatoes, in addition to the cayenne pepper.
- Our top tip is to turn the fries partway through cooking so they colour evenly on both sides. Once they're ready, season them straight away while they're piping hot.
- These fries are great served with burgers, grilled chicken or as part of a barbecue spread. For dipping, pair them with garlic mayo, chipotle mayo or a cooling yoghurt and herb sauce.
Ingredients
Nutrition
Units:
MetricUS
-
95g sweet potato
cut into fries
-
1 tsp rapeseed oil
-
¼ tsp cayenne pepper
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Nutrition: per serving
-
kcal120
-
fat3g
-
saturates0.3g
-
carbs20g
-
sugars5g
-
fibre3g
-
protein1g
-
salt0.1g
low
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6.
-
step 2
Put 95g sweet potato, cut into fries, on a baking tray and toss with 1 tsp rapeseed oil and ¼ tsp cayenne pepper. Bake in the oven for 20 mins and serve.
Sophie Godwin
Sophie is a trained chef and cookbook author with 9 years in the food industry; her extensive experience ranges from food writing and styling to presenting live demos and private cheffing. As a former cookery writer for Good Food, she showcased her passion for vegetables, colourful seasonal recipes and hatred of food waste. Sophie has since left in order to pursue her collaborative cooking project, Neighbourhood Ldn. See more of Sophie's recipes
Recipe from Good Food magazine, April 2016
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A star rating of 4 out of 5.32 ratings
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