Chili Baked Sweet Potato Fries Recipe

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I am one of the millions of people who love French fries, but in a quest to eat healthier and consume less calorie laden foods such as these I discovered a new and wonderful power-food called the sweet potato. Sweet potatoes are high in vitamin B6, vitamin C & D, iron and magnesium. This combination of vitamins and minerals in sweet potatoes make them a “feel good food” because they help us not only ward off disease, cope with stress, boost our energy levels and mood but they also aid in relaxation. Do yourself a favor and try my recipe for sweet potato fries and see if they make you feel as good as they make me feel!

Chiki Baked Sweet Potato Fries Recipe
Recipe type: side dish
  • 1 large or 2 medium sweet potatoes, cut into wedges
  • ½ tsp olive oil
  • ½- ¾ tsp chili powder (more or less depending on taste preference)
  • Kosher salt (to taste)
  1. Preheat oven to 400 degrees F.
  2. Line a sheet pan with parchment paper.
  3. In a large bowl toss wedges with olive oil to thoroughly coat each and the sprinkle with chili powder and salt.
  4. Place wedges on sheet pan in a single layer.
  5. Bake for 15 minutes, flip and continue baking for an additional 15-20 minutes.
  6. Sweet potatoes are finished when they have a nice browning to them. (Note: they do not get ultra-crispy like traditional fries through this baking method).
* Withhold the chili powder and season with an alternative spice if desired or leave them plain. * For a sweet dessert like dish, season with cinnamon and/or nutmeg and drizzle lightly with honey.

Chili sweet potato fries are a great side dish for Olive Burgers!

Make sure you check out my other easy recipes! Plus if you are looking for cooking supplies, check out my Choozon Deal Club- The Kitchen Gadget Habit.

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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