I’ve fiddled with baked sweet potato fry recipes through the years and have found my favorite way to prepare them. And now I’ve found my absolute favorite way to season them. I’m totally obsessed with Chinese 5 Spice . I want to season everything with it! It’s a perfect blend of flavors and I can’t stop eating it. I need an intervention soon or I might start sprinkling it on pies. Hmmm. I wonder how that’d taste?! See what I mean? Send help now.
Ingredients
3-4 sweet potatoes
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon salt
2 tablespoons Chinese 5 Spice
Directions
Preheat oven to 450 F. Place a baking sheet lined with parchment paper {I use a Silpat} into the oven while it’s preheating. Peel sweet potatoes and cut into wedges. There is no easy way to explain this step because every single sweet potato I’ve ever worked with is a different size/shape/weight. Just peel them the best you can and then cut them until you’re happy with their size. Obviously the smaller you cut them, the faster they’ll cook.
In a large bowl, coat sweet potatoes with the oil and toss to combine. Add remaining ingredients and stir/toss/fold until all potatoes are thoroughly coated.
Remove baking sheet from oven and spread the sweet potatoes out in a single layer. Bake for 30 minutes or until desired crispness, flipping all potatoes over after 15 minutes.
Jana Williamson says
It sounds delicious. When I have made similar in the past I never peeled the potatoes, rarely do I peel red potatoes either and I fry them a lot. I just feel you lose vitamins when you peel them, not to mention more time consuming.
mandy says
I’m looking forward to trying the 5 spice. I love making them, I don’t peel mine and I rub them with the oil and then season with lots of paprika and then lighter on the chili powder. I love to dip them in jalapeno mayo. I just steam the jalapenos a tiny bit, then put in the food processor, then mix it in with mayo. So Yummy!!!