Sweet Potato Fries

Spicy-sweet oven-roasted sweet potato fries with a smoky, garlicky crust and a hint of citrusy sumac. The polenta coating adds crunch, and they're baked, not fried.

Why You'll Love Sweet Potato Fries

The polenta coating gets crispy in the oven without deep frying, and the sumac adds tang once they're out. They're naturally gluten-free and come together with basic pantry ingredients.

Tips and Tricks

• Slice the fries evenly for consistent cooking-aim for ½-inch thickness throughout.
• Use two parchment-lined baking sheets to avoid overcrowding and ensure crispy edges.
• Toss gently during roasting to prevent breaking and ensure all sides crisp up nicely.

Variations

• Herb finish: Add chopped fresh parsley or cilantro just before serving.
• Cheesy upgrade: Grate some Parmesan or pecorino on top while hot.
• Sweet & spicy: Drizzle with a touch of honey and a few chili flakes for contrast.

Substitutions

• If you don't have sumac, try a squeeze of lemon or a pinch of lemon zest for brightness.
• Cornmeal or semolina can replace polenta in a pinch for texture.
• Swap cayenne for smoked chili powder if you want more smokiness than heat.

Best served with

• Garlic aioli or harissa yogurt for dipping
• Grilled chicken skewers or lamb burgers
• Crunchy slaw with citrus dressing
• Pickled red onions or chili crisp on the side

How to Store Leftovers

• Store any leftover fries in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer at 425°F until crisp again-avoid microwaving as it softens the fries.
• Best enjoyed fresh, but still delicious the next day with a little heat.

Common Questions

Sweet Potato Fries

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Spicy-sweet oven-roasted fries with a smoky, garlicky crust and a hint of citrusy sumac. Tossed with polenta for unexpected crunch. These hit every flavor and texture note. They're baked, not fried.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish, Snack

Cuisine: Fusion, Mediterranean

Calories: 994

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 large sweet potatoes peeled and cut into ½-inch thick fries
• 1 tablespoon sweet smoked paprika
• ½ teaspoon cayenne
• 3 cloves garlic minced
• 3 tablespoon polenta
• 1 tablespoon sumac
• 7 tablespoon olive oil
• Flaky sea salt to taste

Equipment

• Chefs knife
• Oven
• Measuring spoons
• Parchment-lined baking sheets (2)
• Mixing bowl

Method

 

Prepare and Roast the Fries

1. Preheat oven to 450°F.
2. In a large bowl, toss sweet potato fries with paprika, cayenne, garlic, polenta, olive oil, and 1 teaspoon flaky salt until well coated.
3. Transfer fries and all the oil to parchment-lined baking sheets, spreading into a single layer.
4. Roast for 25-30 minutes, stirring gently once or twice during baking.
5. Fries are done when golden brown and crisp on the edges.

Finish and Serve

1. Remove trays from the oven and sprinkle fries with sumac and 1 teaspoon flaky sea salt.
2. Serve immediately while hot.

Nutrition

Calories: 994kcalCarbohydrates: 27gProtein: 3gFat: 99gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 72gSodium: 4mgPotassium: 98mgFiber: 1gSugar: 0.4gVitamin A: 481IUVitamin C: 4mgCalcium: 19mgIron: 1mg

Notes

Storage: These are best eaten hot and crisp, right off the sheet pan. Leftovers keep in an airtight container in the fridge for 3-4 days, but they'll soften; re-crisp in a 400°F oven or air fryer for a few minutes rather than the microwave, which turns them soggy.

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