Living Lou

Simple, fresh and flavorful recipes.

Spicy Sweet Potato Fries

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This post may contain affiliate links

We’re less than one month away from Living Lou’s first birthday…did you know the first recipe I ever posted was for sweet potato fries? It seems pretty fitting that today I’m talking about my new, favourite recipe for sweet potato fries.

Sweet potato fries remind me of my mom because she loves them as much as I do. Often when we’re watching one of our favourite shows, I’ll make a batch of sweet potato fries for us to snack on. Not only are they fun to eat (who doesn’t love fries?) but they are really good for you as well. This year we’re watching season 2 of Jamie Oliver’s Food Revolution… and all I’m saying is that I’m so glad that I pack my own lunch.

These sweet potato fries are a little spicy, but full of exotic flavors which pair nicely with the sweetness of the potatoes. Not only do these make a great snack but they are a pretty nice side dish with dinner – kids will love them…who doesn’t love fries?

Spicy Sweet Potato Fries (4 servings)
Recipe by Lou

Ingredients
2 medium sized sweet potatoes (each sweet potato should yield 2 servings), cut into matchsticks
2 egg whites
½ teaspoon each of paprika, cumin, chili powder and black pepper
¼ teaspoon each of garlic powder, onion powder and salt
⅛ teaspoon cayenne pepper and cinnamon*

* omit the cayenne pepper if you don’t like spicy foods or are making for children.

Directions

Preheat oven to 425F.

Peel and cut sweet potatoes into desired size. I like to cut mine into thick matchsticks, or the classic french fry shape. Place fries in a large bowl.

Combine all the spices, salt and pepper in a bowl.

Whisk the two egg whites together and pour over the sweet potatoes. Using your hands to mix around making sure all the potatoes are evenly coated.

Pour the spice mixture over top of the sweet potatoes and toss to evenly distribute flavors.

On a baking sheet lined with parchment paper, bake sweet potatoes for 20-25 minutes or until fully cooked.

What shows are you enjoying?

– Lou

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Comments

  1. Sameer

    Yummy snack and loved by kids and adults alike.
    Reply

    • Louisa Clements

      Thanks Sameer, so glad you enjoyed!
      Reply

  2. Lesley Andrews

    I found (in my 20s) that garlic and onion powders have their limits (Overdoing them has undesirable effects) and have since used only fresh garlic and onion (whose limits require dramatic tests). I made this recipe, therefore, with 6-10 garlic cloves put through a garlic press and whisked into the egg whites. Being in a hurry, I did not try the same process with onions (but worth a try next time). The result was excellent.
    Reply

    • Lou

      Hi Lesley, that's one of the things I love about cooking, everyone can change up a recipe for their own tastes. Thanks for letting me know!
      Reply

  3. Marla

    So beautiful & I will be linking to these fries in my next post :)
    Reply

    • Lou

      Oh good, thank you so much!
      Reply

  4. jgy

    I will add this to menu too! With the carrot muffins to include in Saturday brunch. Thanks:))
    Reply

  5. Parsley Sage

    Nice! These look fabulous. And I'm all about easy dishes too. Well done!
    Reply

  6. Audrey Ellen

    Those look delicious! I have to try these because my baked sweet potato "fries" always end up more like baked potato wedges...

    And your presentation is adorable, the mugs make them look like haute street food!
    Reply

  7. Louberry

    @ The Challenged Health Nut - The egg white helps keep them somewhat crispy, although they (unfortunately) never end up being quite as crispy as I wish!
    Reply

  8. The Challenged Health Nut

    Sweet potato fries are one of my favorite thing! Does the egg white make them crispy? Whenever I bake fries, they always turn out soggier than I would like.
    Reply

  9. Shirley

    Miss Lou...I tried these & they are soooo "yummy"...Love the photo & wishing you a "Happy 1st Anniversary" along with a huge "Thank You" for all of the delightful & tasty recipes over the past year...Keep up the good work...
    Reply