Cajun Sweet Potato Fries

Cajun Sweet Potato Fries

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.

Cajun Sweet Potato Fries

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.

Cajun Sweet Potato Fries

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.

Cajun Sweet Potato Fries


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
Serves two

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.

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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,, Everyday Health, Better Homes & Gardens,, Food News Journal, Food52, Zeit Magazine, Chew the World,, Babble,, Parade, Foodista, Entrepreneur and Ragan PR.

20 thoughts on “Cajun Sweet Potato Fries”

  1. I’m so thankful for the friendships I’ve made through the world wide web. Spicy, oven-baked sweet potato fries are dinner more often than I’d like to admit. I’ll never get tired of them!

  2. Shanna, these look awesome! We have been in search of a crispy sweet potato fry for ages! We’ve tried lots of different techniques to no avail. I assume that the broiler makes for a crisp fry in this case? I can’t wait to try them out!

    Also, what a sweet story about you and Joanna’s friendship! It is amazing how the Internet can connect us. I know some people fear isolation with the boom of technology, but I feel like it make life much more connected to people all around the world.

    PPS Love the new site design 🙂

    • I know, it’s such a marvel to me, honestly, the way we can reach across to each other from different states and countries with shared interests and passions. Such a gift! Hoping 2013 has us connecting with you and Alex, I mean it!

      and PPS thank you!!

  3. i LOVE making sweet potato fries, but mine don’t look as pretty as yours! will be giving this recipe a try soon – love the flavor profile here!

  4. Oh deliciousness! I have sweet potatoes, and every other ingredient (except for coconut oil – would olive be okay?) so these will be appearing on our dinner table sometime this week. What a pity I am one of the only people who likes sweet potatoes in our family….

    • Amy, If ever there were a way to change their minds… : ) And by the way, yes, olive oil should be fine. (We typically prefer coconut oil because of its higher smoke point and health benefits, but we use olive oil often, too.)

  5. Yum! And also, so exciting about printing your book! May or may not have to order one even though I already ordered the online version 🙂 It’s so pretty I could just display it on my coffee table!

  6. These look (& sound!) amazing. Maybe a little spice will trick my brain into thinking I am in a warm climate instead of the current blizzard conditions! 🙂

  7. You are the sweetest, my friend. Everybody reading this can probably guess them for themselves: Your heart is the most guileless one I’ve met so far. Your generosity blesses me and inspires me!

    So, next time we’re together, let’s make a big batch of these and watch Downton and talk, k? You’re my favorite.

  8. Both of you beautiful ladies are such an inspiration and most certainly have a way with words (and food!). Thanks for reminding me to give Joanna’s recipe a try, Shanna!

  9. These were so good! Not being a fan of Cumin, I just added a bit. I kicked it up by adding a little Chipolte Chilli Powder in addition to regular Chili powder… I need to start using my Coconut Oil more, Thanks!

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