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Close-up of baked sweet potato fries scattered on a baking sheet, coated with spices and seasoning, with bits of seasoning spread around.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Fusion, Mediterranean
Calories: 994
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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