Chili Sweet Potato Fries 1





The sweet potato recipe concocted below is my elaborate take on an Ellie Kreiger recipe.  Going back to her recipe, I hadn’t realized just how much I have added to it over time.  I suppose this speaks to how much I love flavorful food, as well as my mad-scientist approach in the kitchen.

Click here to see Ellie’s recipe

Brian and I love these things so much that this is one of the weekly snacks I cook up on the weekend. I portion them out into 12 sandwich baggies and throw one into our daily lunch sack.  The fries store excellently in the Fridge and can be ‘re-crisped’ in the oven or a skillet.  I enjoy these hot or cold, and I would eat them on a boat or with a goat, well you get the idea…

You may notice that these fries are pretty hands-on, and I really do recommend checking on them at least every 15 minutes while they are baking.  I have set off the fire alarm a few times in the process of experimenting with seasoning and cooking temperature.  As every oven is a little different (like snowflakes?), you may want to check your fries more often initially to master this process for yourself.  If you still find yourself creating a smoky oven/kitchen/totally setting off your fire alarm whilst precisely following these directions, I deeply apologize.  All I can recommend at that point is that you work out the kinks and offer any neighbors you may have offended a hearty handful of these delicious creations.

Bake at 425 degrees for 45 min, turning every 15 minutes or until fork tender
Makes 12 Servings


6 Medium Sweet Potatoes

1 TBSP Olive Oil
6 TBSP Chili Powder

2 tsp smoked Paprika

3 TBSP Garlic Powder

1 tsp salt

1 tsp freshly cracked pepper

6 to 10 shakes of Hot Sauce (I use Frank’s Red Hot)

1 tsp Cumin

1 TBSP Lighthouse Freeze Dried Cilantro

1/4 cup cider vinegar
Parchment Paper

3 – 11 x 16 baking trays

Non-stick cooking spray



1. Pre-Heat Oven to 425 Degrees, and line 3 baking trays with parchment paper and a coat of non-stick cooking spray

2. Peel Sweet potatoes and cut in each of them in 1/2 width wise so you wind up with 12 ‘stumps’.

One at a time, place each stump flat-side down and cut into 1/2″ or 3/4″ slices.

If your sliced potato is still standing, turn it 90 degrees and slice again, creating the most evenly sized “fries” possible.  If the potato slices fell over, lay them flat before slicing into fry shapes.  Safety First 😉

3. Put the fries into a large bowl and toss with Olive Oil spices, and salt until evenly coated.

I think using a big bowl for distributing seasonings is more effective, but I have at times mixed these right on the tray to save time and dishes.
4. Evenly distribute the seasoned fries among the 3 trays and bake in pre-heated over for about 45 minutes or until fork-tender.  You will want to check on the fries about every 15 minutes, turning them slightly with a heat-proof spatula, and rotating the trays for even cooking.

5. Enjoy right out of the oven alone or accompanied by the exquisite stylings of Sir Kensington spoonable ketchup, or stash in the fridge for planned and emergency snacking

Chili Sweet Potato Fries 2