I first pinned these fries way back in July when Joanna first posted them, the way I’m always pinning things I like, just about every day when I scroll through my Reader and click Twitter links and find random photos that make me go woah.
Every time I would think about making them, I’d realize we didn’t have cumin or, worse, sweet potatoes, and I’d file them back in my brain, or, more accurately, Pinterest, because, let’s be honest, that site is nothing if not a great way to stop having to remember everything all the time.
But this week, going through my to-cook board and realizing I had everything I needed to make these, which is another way of saying no reason not to, I went to work right away. And one afternoon while we worked side by side on the sofa near our Christmas tree, Tim and I ate one giant plateful of these spicy, savory beauties, crispy on the outside, hot and soft when you bite in.
Joanna cuts hers into thick wedges; I slice mine into thin strips. Either way, they’re covered with just the right amount of dark, fragrant spices to make them both satisfying and addictive, the kind of snack to leave you longing for more when the last fry is gone. Do yourself a favor and make them tonight—only double the recipe if you’re smart.
Cajun Sweet Potato Fries
The original recipe calls for three sweet potatoes, but I only had two, and I wasn’t about to let that stop me (again!) from trying this recipe out. Good news: two works great! But either way is probably cool.
Also, how good would these be with a harissa dipping sauce or a homemade honey mustard! I’ll leave it to you to try that out.
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon onion powder (I went with a garlic-herb spice blend instead)
1/2 tablespoon red paprika
salt to taste (I like coarse salt on these)
2 or 3 sweet potatoes, washed and cut into skinny matchsticks
2 tablespoons coconut oil, melted
Preheat oven to 375 degrees Fahrenheit.
Combine chili powder, cumin, onion powder (or substitute), red paprika, and salt in a large bowl. Add the sweet potatoes and melted coconut oil and toss until the potatoes are evenly coated.
Spread onto two pans and bake for 25 to 35 minutes or until potatoes are soft. Then, turn the oven to broil and broil for 3 to 5 minutes or until the skin and tops of the fries are crispy.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.