Spicy Sweet Potato Fries
- Prep Time: 15 minutes
- Cooking Time: 30 minutes (1 hour for thicker fries)
- Serves: 6
These “fries” make up a delicious, nutritious side dish that pairs well a wide array of entrees, including roast chicken, grilled steak, burgers, fish and hearty salads. Sweet potatoes are nutrient-rich (they are a great source of dietary fiber, potassium, vitamin C and beta-carotene, which turns into vitamin A, as well as other vitamins and minerals). By baking the sweet potatoes, you avoid using a lot of oil and maintain the flavor and texture of the vegetable.
It’s fun to serve these fries “fast food” style as an appetizer in paper cups with a drizzle of sauce on top! You can use ketchup or mayonnaise as a topping instead of horseradish sauce, if you prefer.
- Part of Meal: Side
- Food Type: Parve
- Service Temp: Warm
- Special Diet: Vegetarian
- Kosher Hostess Tip:
If you prefer thicker fires, slice the sweet potatoes in half-inch wedges. Balk for half an hour on each side.
- 6 sweet potatoes, cleaned and sliced into strips the size of your index finger
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1/2 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) paprika
- 3 tablespoon(s) extra virgin olive oil
- 1 cup(s) creamy horseradish sauce sauce (optional)
1. Preheat oven to 425 degrees.
2. In a large mixing bowl combine all of the ingredients except the horseradish sauce, from potatoes through olive oil.
Toss well to coat each potato slice. You can use your hands or a large wooden spoon to toss the ingredients.
3. Spread the coated potato slices on the cookie sheet. Do not overlap or layer sweet potatoes or they won’t get crispy. Bake for 15 minutes, then flip once, using a flat spatula.
4. Bake for another 15 minutes.
5. Remove sweet potato fries from oven and serve with creamy horseradish sauce.